MFF Penang month is due the finish, which is my first recipe.
I'm so glad which i spent sometimes to do this recipe, even though it 's very tiresome to roll and wrap one at a time. but when it escape from oven. it's so aromatic and attractive. P
For Mung Beans Filling
300g Mung Beans (Soak overnight)
120g Sugar
1 1/2 teaspoon Salt
8 computers Shallots,sliced
100g Vegetable oil
Wash the mung beans completely and steam on medium heat before the beans splits (takes about 15-20 mins).
Put the beans inside a blender and blend till fine.
Inside a wok or fry pan, warm up oil and prepare sliced shallots until aromatic and slightly golden brown,dish in the fried shallots and chop up.Established aside.
Prepare over low heat before the paste be a dough form and doesn't keep to the pan. Remove from heat and hang aside until it's totally cooled.
Roll paste into 15g balls
For Water Dough
300g Plain flour
100g Oil
90g water
1/4 teaspoon white-colored vinegar
For Oil Dough
150g Plain Flour
20g Shortening
40g Oil
Method.
Combine the particular dough ingredients together, knead and form an even dough for all of them. Put aside for 25 mins. Divide each the water and oil dough into 30 portions each.
Wrap the oil dough with water dough. Unveil the dough right into a rectangular form and roll in to the form of a swiss roll. Flatten and unveil again. Continue doing this step two times.
Flatten right into a circular disc and wrap the mung bean filling. Gather the advantage, pinch and seal the dough. Roll right into a ball form.
Brush with egg yolk and bake inside a preheated oven at 175 to 180 degree for 25 minutes or until golden brown.