绿豆瓣酥饼（Mung Bean Pastry)

看到这食谱时，很是心动。

很想马上就动手做。

但一直在忙着就把它给忘了。

前几天又突然想起了它，

可惜家里的绿豆就只剩下几粒，根本成不了事。

但是绿豆罐的旁边却有满满一罐的绿豆瓣。

就这样我把原本的馅料给改了。

我没有君之的电饼铛，所以换了双面锅来煎烤，

无须放油，只要慢火烤就成。

另外一半呢，我就用烤箱；

成品倒有点像我们大马的豆沙饼。

我老公比较喜欢烤的，

而我自己却比较喜欢煎的。

尤其乘热吃更是美味。

很不错的小食，我会再试试用绿豆或红豆来做，

肯定会有另一番风味。

左边是用煎的，右边当然就是烤的了。

Recipe refers to 君之－绿豆酥

Ingredients:

• water dough: 100g low protein flour, 20g butter, 15g fine sugar, 50ml water
• oil dough: 90g low protein flour, 45g butter/shortening
• Fillings: 120g mung beans, 60g sugar, 50g

Method:

1. soak mung beans for 2hrs, steam the beans til soft. Mash the beans.
2. Fry mashed bean with sugar til dry and non stick to wok.
3. Divide filling into 16 portions.
4. To prepare oil and water dough, separately using the same method bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 30 minutes. Then divide and shape each dough into 16 equal portions.
5. Wrap water dough around oil dough. Roll it out into rectangle, then roll up from the short end, repeat this step again.
6. Roll it out into a circle and wrap with the filling and pinch to seal.
7. Slightly press down the dough with filling into round shape.
8. Pan fried with low fire with lid on until both sides are brown in colour. Or bake in preheated oven 180C for 35 mins till golden brown.