1. Add 20 grams of butter and 40 grams of cooked tea oil to 200 grams of flour and mix the dough.
2. Put the shortbread noodles into a bowl, close the lid, and let the noodles wake up for 30 minutes.
3. Add 150 grams of flour, add 20 grams of butter, 20 grams of sugar, and 40 grams of edible water, and mix the noodles. After the oily skin noodles are reconciled, cover the bowl and let the noodles stand for 30 minutes.
4. The oily skin noodles are the same as the shortbread, divided into 20 pieces into small balls.
5. After 30 minutes, take the shortbread and divide it into 20 equal parts, and group each shortbread into small balls.
6. Roll each portion of oily skin into thin slices with a rolling pin
7. Wrap the rolled oil skins into the shortbread respectively, pinch the seal tightly, and round into a ball.
8. Take a piece of dough, roll it into a beef tongue shape with a rolling pin, roll it up from one end, cover it with plastic wrap and let it wake up for 10 minutes.
9. Repeat step 9 and wake up for another 10 minutes.
10. After soaking up the noodles, divide 200 grams of mung bean paste into 20 portions and form small round balls for later use.
11. Use a rolling pin to roll the dough into thin slices, wrap the mung bean paste, put it in an electric baking pan that has been brushed with oil, and fry until both sides are slightly yellow, and then start the pan.
12. The crispy mung bean cake is ready! You can eat several in one go!
