Golden Mung Bean Crisp
1.
The mung bean filling made with a bread machine tastes very good, not a lot of sugar, suitable for the elderly
2.
The mung bean filling was formed in a rectangular mold, and I also made a few red bean fillings at the same time.
3.
Make golden water skin: Stir the carrot juice and oil together evenly
4.
Add high-gluten flour and make water skin
5.
Make oil crust: melt the butter in water and add flour to make oil pastry
6.
Reconcile the oily skin and water skin for more than half an hour. After finishing, knead the water skin until it is smooth and moisturize for a few minutes.
7.
Water skin squashed to wrap oil skin
8.
First press it evenly with a rolling pin, then roll it out
9.
Fold it up and down
10.
Fold in half again
11.
After a while, roll it out again and repeat the two steps of folding for a total of 3 times
12.
Finally, roll out a rectangular piece with a thickness of about 2 mm. Cut into small rectangles.
13.
Take a puff pastry and wrap it with bean paste. The joint is tightly pressed.
14.
Close down,
15.
The red beans are also packaged in the same way
16.
Put it into a baking tray lined with greased paper, pierce the surface with small holes to prevent it from bursting during baking. This step must be done, because the bean paste is the easiest to burst.
17.
Preheat the oven at 160 degrees for 5 minutes, and bake for 20 minutes in the oven
18.
After the baked bean paste, there is still some red beans on the side, but fortunately it did not burst. The skin is very thin, so you can rest assured that you can make your own fillings.
