The key to the vegetarian cake of South Putuo Temple is to use the right water

The Nanputuo vegetarian cake has mung beans, red beans, corn, green tea, taro and pumpkin filling, and my favorite is the red bean and pumpkin filling. Let's share how to do it

Let's make the red bean paste filling first.

Material:

Water and oil skin: 105g flour, 5g sugar, 40g vegetable oil and 50g boiling water

Puff pastry: 95 g flour and 45 g vegetable oil

Filling: 140g of homemade red bean paste

Make:

1. Prepare the red bean paste filling, if you want to eat delicate and don't want to eat too oily and too sweet bean paste, you can make it according to my method.

Soak 150g of red beans overnight, then cook in a pressure cooker and add 400ml of water. Once cooked, pour into a kitchen processor and puree. Stir-fry with 50g of sugar and 50g of oil until dry and lumpy.

2. Water and oil skin: Mix 105g of flour, 5g of sugar, and 40g of vegetable oil, then pour in 50g of boiling water, mix together and mix well, cover with a lid, and let it stand for 30 minutes.

3. Mix puff pastry: Mix 95g of flour and 45g of vegetable oil together.

4. Divide the awakened water and oil skin into 10 parts, 20g each; The puff pastry is also divided into 10 portions of 14g each.

5. Take one part oil skin and one part puff pastry, and wrap the puff pastry with oil skin.

Do all in turn, cover with plastic wrap, and relax for 10 minutes, so that the interface can be sticky tightly.

6. Take a small ball, and roll the interface upwards into an oval shape; Then roll it up from top to bottom; Then roll out the rolled dough into a long shape, still with the interface rolled upward; Finally roll up from top to bottom.

Make all of them in turn, cover with plastic wrap and relax for 15 minutes.

7. Take a small roll and roll it out diagonally, which is easier to do.

Wrap in 14g red bean paste and let loose for 5 minutes.

Then gently flatten and shape and place on a baking sheet.

8. Bake, put in a 200 degree oven, bake for about 12 minutes, then turn over, bake for another 8 minutes, and put on a rack to dissipate heat after baking.

Small Whispers:

1. Boiling water makes the flour gelatinize, and the dough becomes very soft, which is not only easy to close, but also the finished product is crispy, soft and tough.

2. Shortbread made with vegetable oil tastes peaceful and relatively healthy compared with lard, but all shortbreads have a lot of oil, so don't be greedy.

3. Each process should be relaxed for a while, so that the closing place is easy to bond.

4. Be sure to cover it with plastic wrap during the whole operation to prevent it from drying out.

5. If you want to make a cake, turn it over when you bake it halfway, otherwise it will become a ball.

Let's take a look at the pumpkin filling vegetarian cake, the cake is made the same as above, and I will talk about how to make a delicious pumpkin filling.

Making of pumpkin filling:

1. Peel the pumpkin and cut it into small pieces, steam it in the oven, and then press it into a puree.

2. Stir-fry the pumpkin puree without oil in the pan, and then add a little oil and sugar.

3. Continue to sauté until the sugar and oil are completely integrated into the pumpkin puree, at which point the pumpkin filling is ready.

Small Whispers:

1. Stir-fry slowly over low heat, don't be in a hurry, it will be fried in a while.

2. The amount of sugar depends on the sweetness of the pumpkin and your own taste.

3. Don't put too much oil, it's okay not to put it