手工綠豆椪 Mung Bean Pastry

【 材料 】

綠豆餡

脫皮綠豆 200-250g

黃油 30g

細砂糖 20g

麥芽糖 2勺

煉乳 10g

水油皮

中筋麵粉 130g

玉米油 50g

細砂糖 15g

溫水 65g

油酥

低筋麵粉 110g

黃油 50g

點綴

蛋液 少許

白芝麻 少許

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【 Ingredients List 】

Filling

Peeled Mung Beans: 200-250g

Butter: 30g

Sugar: 20g

Maltose: 2 spoons

Condensed Milk: 10g

Water-Oil Dough

All-Purpose Flour: 130g

Corn Oil: 50g

Sugar: 15g

Warm Water: 65g

Oil Crisp

Cake Flour: 110g

Butter: 50g

Decoration

Egg Wash: optional

Sesame Seeds: optional

【 製作步驟 Production Steps 】

脫皮綠豆提前泡一夜，上鍋蒸 30-40 分鐘至一捏就碎。趁熱加糖、黃油、麥芽糖、煉乳，用料理機打成泥（保留一點顆粒感更有口感）。倒入不粘鍋小火翻炒至抱團、不沾刮刀，放涼後分 25g 一份搓圓，冷藏定型。

Soak peeled mung beans overnight, steam for 30-40 minutes until soft. Add sugar, butter, maltose, and condensed milk while hot, blend into paste (keep minor texture). Stir-fry in a non-stick pan over low heat until unified, cool down, divide into 25g balls, and chill.

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水油皮所有材料混合揉成光滑麵團，油酥材料混合成團（不要過度揉）。分別蓋保鮮膜冷藏鬆弛 30 分鐘，鬆弛到位才不容易破酥。

Mix all dough ingredients into smooth dough, combine crisp ingredients (do not over-knead). Cover separately with plastic wrap and chill for 30 minutes to prevent tearing.

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水油皮分成 18g 一份，油酥分成 10g 一份。水油皮按扁包入油酥，虎口收緊捏緊，收口朝下。第一次擀卷：收口朝上，擀成牛舌狀，從上往下卷起，蓋保鮮膜鬆弛 15-20 分鐘。第二次擀卷：再擀再卷，繼續鬆弛 15-20 分鐘。中間按壓、對折、擀成圓片，包入綠豆餡收口捏緊，收口朝下輕輕按扁成圓餅狀。

Divide dough into 18g and crisp into 10g. Wrap crisp into dough, seal tightly facing down. First roll: seam up, roll into tongue shape, roll from top down, rest under plastic for 15-20 minutes. Second roll: repeat the rolling process, rest another 15-20 minutes. Press center, fold, roll into wrapper, wrap filling, seal tightly, and flatten gently.

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表面刷蛋液（蛋黃+少許油更金黃），撒少許白芝麻，牙籤扎幾個小孔防爆餡。170-180°C 烤 20-25 分鐘，上色滿意蓋錫紙。翻面再烤 10 分鐘，兩面金黃出爐。

Brush with egg wash (egg yolk with oil for golden color), sprinkle sesame seeds, prick holes with a toothpick. Bake at 170-180°C for 20-25 minutes, cover with foil when colored. Flip and bake for 10 minutes until golden on both sides.

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皮太乾裂開：水油皮水量不夠，可以適當多加 10g 水。用溫水和麵也會讓皮更柔軟。餡料太濕包不住：繼續炒，炒到鏟子能立住。

If dough cracks: water is insufficient, add 10g water; warm water yields softer texture. If filling is too wet: continue to stir-fry until the spatula can stand vertically.