flaky chinese pastry with mung ben filling
| 230 | g Flour |
| 130 | g oil |
| 460 | g Flour |
| 250 | g Oil |
| 180 | g water |
| 1 | tsp vinegar |
| 180 | g oil |
| 30 | g shallots |
| 300 | g sugar |
| 3 | tsp salt |
| 3 | tsp white pepper |
| 600 | g peanut |
- Soak the beans for at least 2 hours, steamed and mashed. (actually it's mung beans but since the analyser doesnt recognise mung beans i changed it with peanuts)
- Add sugar, salt & white pepper to the mashed beans.
- Heat oil, fry the shallots till brown and fragrant
- Pour in the bean mixture. Fry till mixture dry and can make into a ball. Divide filling into 100 pieces.
- Mix ingredient 1 & 2 (A), Divide into 100 pieces
- Mix ingredient 3 & 4 (B), Divide into 100 pieces
- Wrap B around A. flatten it and roll it up. Flatten again and roll up.
- Flatten and wap the filling in it.
- Brush with egg, top with sesame seed.
- Bake - 350 F for 10-15 mins.
Dessert, Asian
| Nutrition Facts | ||||||
Serving Size 23.9g |
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Amount Per Serving |
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Calories 121 Calories from Fat
77 |
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% Daily Value* |
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Total Fat
8.6g 13%
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Saturated Fat
1.1g 6%
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Cholesterol
0mg 0%
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Sodium
71mg 3%
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Total Carbohydrates
9.3g 3%
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Dietary Fiber
0.7g 3%
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Sugars
3.2g |
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Protein
2.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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