1. Pour the water and oil skin materials: 67 grams of flour, 10 grams of caster sugar, 34 grams of water, and 10 grams of lard into a small basin
2. Knead into dough after mixing
3. Divide the dough into 12 parts, cover with plastic wrap and relax for 30 minutes
4. Pour the pastry ingredients: 66 grams of flour and 33 grams of lard into a small pot
5. Mix and knead into a dough
6. Divide the dough into 12 portions
7. Flatten the loose water and oily skin dough into a round shape
8. Put the pastry dough in the center
9. Squeeze the folds in a circle and wrap it up
10. Place with the mouth down
11. Wrap all the pastry dough into the water and oily crust dough
12. Take a wrapped dough and roll it into an oval shape with a rolling pin
13. Roll up one end
14. Roll out all the dough in turn
15. Take a rolled dough and roll it out into strips
16. Roll up
17. Roll out all the dough in a long strip and roll it up, let it stand for 15 minutes
18. Take the mung bean filling and divide into 12 portions
19. Take a dough and fold in half
20. Then squash
21. Use a rolling pin to roll into a round sheet
22. Put the mung bean filling in the center
23. wrap up
24. Place with the mouth down
25. Wrap all the dough and place them in the baking tray one by one, leaving a gap in the middle
26. Flatten the dough into a pie shape
27. Put it into the middle and lower layer of the preheated oven, bake at 200 degrees for 30 minutes, turn over during the period
28. Let cool and eat after baking
Tips:1. Lard can be purchased at bakery supplies stores, also called white oil, or you can buy fat and boil it into oil, let it cool, and store it in a sealed refrigerator, which can be used for a long time;
2. After the pastry dough is wrapped in the water and oily skin dough, it can be shortened very well after two rolling and rolling actions;
3. The mung bean filling used here is the mung bean cake made before. If it is troublesome, you can omit the peeling step and don't need to sift it. Instead, use a cooking machine to break the mung beans to use.
