1. Prepare flour, oil and sugar in proportion. The ratio of flour to oil to sugar in the water and oil skin is about 6:2:1, and the ratio of flour to oil in shortbread is 2:1
2. Separately and form dough
3. Divide into small doses and cover with a wet towel to wake up for 15 minutes
4. This is the mung bean filling made by myself (the method of mung bean filling is also very simple. Soak mung beans one night in advance. Put the soaked mung beans into the pressure cooker and add a little water, not too much. You can do it without mung beans. Press the pressure cooker for 20 minutes In, after out of the pan, add sugar and mash it with a spoon. If you like a thinner one, you can put it in a blender and mix it. I prefer the granular one)
5. After the dough wakes up, put the shortbread in the water and oil crust
6. Close up the water and oily skin
7. Roll into a beef tongue
8. From one end
9. Hold it upright and roll it into a bull tongue shape
10. Roll up again
11. Just roll it up like this
12. After all the dough is rolled, cover with a damp towel and wake up for 15 minutes
13. Awake dough and press flat
14. Stuffing
15. Tighten the bottom and press flat on the baking sheet
16. Preheat the oven at 230°C for 10 minutes, put in the dough, and bake the front and back sides at 230°C for 20 minutes
17. Out of the pot, it’s really crispy, bite a little bit of scum
