1. The peeled mung beans are soaked in advance and steamed.
2. Add the sugar of C, put it in the wall breaker, select the grain function, and break it for later use.
3. Mix material A to make ghee.
4. Mix material B, make meringue and let it rise for 20 minutes.
5. The ghee is divided into about 10g each, and the puff pastry is divided into about 25g each.
6. Wrap the ghee in the puff pastry and round it.
7. Take a dough, flatten it, and roll it into a duck tongue shape.
8. Roll up and relax for 10 minutes.
9. Press it again, roll it out, roll it up, and relax for 10 minutes.
10. Take a dough and press in the middle.
11. It looks like this after pressing.
12. Flatten and roll round.
13. Pack the bean paste filling.
14. Close your mouth down.
15. Put all into the baking tray, preheat the oven, 180 degrees for 25 minutes.
16. The finished product is very delicious!
17. Crisp to the dregs!
Tips:Remember to cover with plastic wrap during operation!
