1. Add lard and flour into oily skin.
2. Cover the noodles with plastic wrap and wake up for 20 minutes.
3. Add the flour, water, lard and oily skin into water, cover with plastic wrap and wake up for 20 minutes.
4. Mung bean paste is added with cranberries, put in powdered sugar and mixed evenly. Mung bean paste is left as mung bean cake. The most time-consuming step is omitted (the peeled mung beans are soaked and steamed, then mashed and sieved).
5. The stuffing is made into about 25 grams in turn.
6. Take proper amount of oily and water-oily noodles, rub the strips and change the knife.
7. The water and oil leather wraps the oily leather, about 30 grams each.
8. Roll it out and roll it up from one side.
9. Cover with plastic wrap and wake up to 20 minutes.
10. Roll it out and wake up until 20 minutes.
11. Fold it in half from the middle and roll it out.
12. Put the stuffing in and slowly narrow and squash it from the mouth of the tiger.
13. Put them into the oven one by one, and preheat the oven in advance.
14. Bake up and down at 190 degrees for 20 minutes. Brush the egg mixture and sprinkle with black sesame seeds for garnish.
15. The crispy bean paste cake is perfectly presented.
16. Can't wait to have a bite just out of the oven 😁 It will be more delicious after returning to the oil.
17. Finished picture.
18. Finished picture.
Tips:I don’t like lard can be replaced with corn oil, and the baked cake will be delicious after returning to the oil. I cook food as I wish, and I didn't weigh it deliberately. I hope you can forgive me! Wish you be happy!
