潮州朥饼
Crisp and flaky lard pastry with a smooth mung bean filling, creating distinct layers. A classic Chaoshan Mid-Autumn delicacy.
Ingredients
7 items- All-purpose flour 300g
- Lard 230g
- White sugar 170g
- Water 100ml
- Skinless mung beans 250g
- Cooking oil as needed
- White sesame seeds as needed
Nutrition
Steps （9 steps）
Soak 250g skinned mung beans for 4 hours, drain, and steam over high heat 40 minutes until very soft and mashable.
In a wok, melt 80g lard over medium heat. Add the mung bean paste and 120g sugar; stir-fry over medium-low heat about 15 minutes until the mixture forms a ball and does not stick. Remove and cool.
Mix 200g flour, 60g lard, 50g sugar, and 100ml ice water; knead into a smooth dough. Cover and rest 20 minutes.
Combine 100g flour and 90g lard to form a dough. Cover and rest.
Divide both doughs into 10 pieces. Wrap the oil dough with the water-oil dough; roll into an ox-tongue shape and roll up. Cover with a damp cloth and rest 10 minutes.
Place the roll vertically, roll out again and roll up. Rest 10 minutes.
Fold the ends in, flatten into a round wrapper. Fill with about 35g mung bean filling, seal tightly, and press into a flat cake.
Preheat oven to 180°C (350°F). Brush cakes with oil, sprinkle sesame seeds. Bake 15 minutes, flip, then bake 10 more minutes until golden.
Remove to a wire rack and cool completely about 30 minutes until crisp.
Tips
1. Use chilled lard to prevent oil leakage. 2. Rest dough sufficiently after each roll to avoid shrinkage. 3. Flip halfway for even browning. 4. Cool completely and store airtight to keep crisp.
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