软皮麻薯绿豆饼的外皮如何才能不开裂？| 两种口味软皮麻薯绿豆饼

Welcome to subscribe to my channel:    / @happyfoodchannel   ——————————Contents of this issue———————————— Some sisters reported that the soft-crust mung bean cake cracked after baking. To be honest, it was my first time to make it, but I thought about it before making it. The cracking should be due to the kneading and loosening of the dough. As long as the dough is kneaded and relaxed enough, it will not crack. Then I did it once according to my idea, and it was very successful and it will not crack at all. I also made two kinds of fillings, both of which were delicious. You can choose which one to make based on the ingredients you have at home. This filling is a relatively fresh pure mung bean filling, and the peeled mung bean filling is a milky mung bean filling. I personally prefer mung bean filling with skin. I think it has a very fragrant and pure taste of mung bean paste, which I think is particularly delicious. I also made the Brushed Mochi Basque a few days ago. I have some mochi left over and put it in the refrigerator to freeze. When I make mung bean cakes, I wrap it in the filling. The brushed effect is great! Click on the video to view the detailed method. See the video at the beginning of the article! Recipe (25 mung bean cakes) Filling: ⭕️200g peeled mung beans, 32g sugar, 48g light cream, 16g condensed milk, 10g milk (add later) ⭕️100 grams of mung beans with skin, appropriate amount of water, 15 grams of sugar, 15 grams of honey or syrup, 15 grams of corn pancake crust, 300 grams of all-purpose flour, 38 grams of sugar, 0.8 grams of salt, 3 grams of baking powder, 2.2 grams of dry yeast, corn oil 52g, 135g ice water bake: Bake on the middle shelf of the oven at 180 degrees for 16 minutes, turn over after 8 minutes Mochi:    • 跟风做的，这个最近超火，确实是不错！