Green Bean

Green Bean

1. To make mung bean inset: soak the mung bean overnight and clean it.

2. Add water to the rice cooker. The ratio of water to mung beans is one to one. If you like the granular form, reduce the amount of water.

3. For the prepared mung bean paste, stir in the sugar while it is hot, stir well, and let it cool for later use.

4. Then knead into 16 portions, 25g mung bean balls, and put them in a dish.

5. Reconcile the oily skin and relax for half an hour.

6. The pastry is also reconciled and relax for half an hour.

7. Saggy oily skin and shortbread.

8. Knead the oily crust and shortbread into balls, divide them into 16 small portions, and relax the divided dough for 15 minutes.

9. Flatten the oily skin and wrap it in shortbread.

10. Wrapped pancakes.

11. Close the mouth down and relax for 15 minutes.

12. The loose dough is rolled into a beef tongue shape.

13. Then roll up from top to bottom.

14. The rolled dough relaxes for 15 minutes.

15. Take a dough and press it flat.

16. Roll it into a long strip with a rolling pin, and then roll it up from bottom to top.

17. Roll the dough and let it rest for 15 minutes.

18. Roll the loose dough into a round, wrap it into the indentation, and pinch and squeeze it.

19. Wrapped mung bean cake.

20. Close your mouth down.

21. Press flat by hand. (Do not roll with a rolling pin).

22. Place them in the baking tray one by one.

23. Preheat the oven to 190 degrees, and heat up and down the middle layer for 20 minutes, then turn it over for 10 minutes. (Adjust according to the temperature of your own oven)

24. Baked mung bean cake.