Green Bean
by Rou Hao Lin Qi
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The water and oily skin and oily skin materials are mixed separately, and the dough is formed, covered with plastic wrap, and awake for 30 minutes.
2. Divide the water, oily skin, oily skin, and mung bean paste into small dumplings of 22g, 15g, and 12g, each with 16 portions, which is just right.
3. The water and oily skin is rolled out and covered with the oily skin.
4. Close your mouth.
5. Set aside to wake up for half an hour.
6. Take a dough and roll it out.
7. Roll up.
8. Wake up for another 30 minutes.
9. Roll it out again and roll it up.
10. Roll out and wrap mung bean paste dumplings.
11. Close the mouth, press flat, and place in a baking tray. Be careful not to press too hard, and don't press too hard, otherwise the baked skin will be crispy but hard.
12. Sprinkle with white and black sesame seeds.
13. Oven at 200 degrees for 30 minutes.
14. The surface is golden.
15. The color is pretty pretty.
16. With crispy.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
