Corn Oil Version Mung Bean Cake
1.
Soak mung beans overnight, put them in a pot, add water that hasn’t been mung beans, and cook until they bloom
2.
Put the boiled mung beans into a non-stick pan, add corn oil and fine sugar and stir fry on low heat until they can form a ball
3.
Spread out and let cool, evenly divide into 40 portions and knead into a ball for later use
4.
Water and oil leather materials are evenly mixed
5.
Mix the pastry ingredients evenly
6.
Knead into dough separately
7.
Divide 40 parts equally
8.
Take a piece of water and oily skin and press flat, put a piece of shortbread
9.
Wrap it up and squeeze it tightly
10.
Wrap everything and cover with plastic wrap, let it rest and relax for 15 minutes
11.
Take a loose piece of dough, roll it out into an oval shape, and roll it up from top to bottom
12.
Cover everything with plastic wrap and let it rest for 15 minutes
13.
Take a loose piece of dough, flatten it, continue rolling it into an oval shape, and roll it up from top to bottom
14.
Do everything and cover with plastic wrap, let it rest and relax for 15 minutes
15.
Take a loose piece of dough and press both ends toward the middle to flatten
16.
Roll it into a thick dough with a thin edge in the middle, put a piece of mung bean paste, wrap it, and pinch tightly.
17.
Wrap everything and put it on the baking tray
18.
Put it in the preheated oven, middle level, upper and lower heat, 160 degrees, about 25 minutes
19.
Round and cute
20.
The filling is slightly sweet and not greasy
