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Vegan Mung Bean Pastry recipe 🌕-a traditional food in Mid-Autumn festival



See below in the description area for ingredients/recipe Soak mung bean peelings for 12 Hours Drain water out of the mung bean peelings Prepare to steam them Pour the right amount of water Steam with high heat for 45 minutes Skin Method Prepare 95 g of water Pour in 30 g of sugar and stir evenly 200 g All-Purpose Flour 45 g Oil Pour in sugar water Knead up the flours Let the dough sit for 20 minutes New videos out on Tuesdays & Fridays Please hit subscribe, turn on the notification bell, click “Like”, and share it! After 20 minutes, Knead the dough until the surface is smooth Let the dough sit for 60 minutes

Shortening Method 110 g All-Purpose Flour 55 g Oil Stir evenly Knead into a dough Put it on the side for later Mung Bean Filling Method: Put the mung bean peelings inside for cooling Beat mung bean peelings into powders Pour in suitable oil Fried mung bean peeling powder Add 50g Sugar Add 05g White Pepper Add 4g Salt After fried out a lot of water, Then you can take it out Slice into 16 pieces Take out the prepared dough and slice into 16 pieces Shortening slice into 16 pieces Knead the dough Put the shortening dough into the skin dough After rodding it flat, 3-folded Fold the dough evenly This action needs to repeat 2 times Rod the dough flat once again, then it can wrap the filling Use edible pigment Put 3 spots on mung bean pastry After finished, let it sit for 15 minutes

At the same time, preheat the oven from the top and the bottom at 375 °F/190 °C Baked at 375 °F/190 °C for 5 minutes Then baked at 325 °F/165 °C for 15 minutes Finished!

Source: Youtube

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