1. Soak the peeled mung beans in water for 6 hours.
2. Cook the soaked mung beans in a pressure cooker.
3. Pour the cooked mung beans into a non-stick pan and crush them. Add honey, sugar, and corn oil at the same time.
4. Stir-fry slowly over low heat.
5. Stir-fry until the moisture is dry.
6. You can form a group.
7. Oil leather material mix
8. Make a smooth dough and put it in the refrigerator for half an hour.
9. Pastry material mix
10. Make a smooth dough, put it in the refrigerator for half an hour.
11. Divide the oil skin dough, pastry dough, and mung bean filling into 20 portions.
12. Take a oily skin dough, flatten it, wrap it into the shortbread dough, close the bag tightly and pinch it down.
13. Make all the dough in turn.
14. Take a dough and roll it into a beef tongue shape.
15. Roll up from top to bottom.
16. Make all the dough.
17. Take a potion and put it upright
18. Roll again
19. Roll it up again, and do all the doses.
20. Take a potion and pinch the two ends together.
21. Do all the medicines.
22. Take a potion and roll it into a dough with a thicker middle and a thinner edge, and wrap it with mung bean filling.
23. Pinch the bag tightly with the mouth facing down, and make all of them and place them on the baking tray.
24. It can be dry roasted, or the surface can be brushed with egg wash and sprinkled with a small amount of black sesame seeds.
25. Preheat the oven, upper heat to 175 degrees, lower heat to 170 degrees, 30 minutes, middle level.
26. Variety of pans after baking
27. Very delicate mung bean filling.
28. Very crispy dough.
Tips:I bought ready-made peeled mung beans. In fact, it is not necessary to peel the mung beans. If the skins are soaked in water, cooked and fried, the mung bean filling is also delicious, but it is not so delicate! Stir-fry the fillings as much as possible to form a dough.
