Green Bean
1.
Material
A is the ratio of oil skin
B is the ratio of shortbread
C is the filling ratio
2.
After washing the mung beans, soak them for 2 to 3 hours and then use a pressure cooker to boil them. Separate the mung bean skins and mix them in a blender until the mung beans are chopped and mixed with sugar. Stir well, then pour it into a baking pan lined with tin foil.
3.
Put it in an oven with a 180 degree fire and dry it, and bake it for about 40 minutes. Let it cool and set aside
4.
Mix the pastry ingredients (low-gluten flour, lard), knead into a pastry dough, set aside
5.
Pour the flour from the oil crust on the chopping board and make a powder pit
6.
Add sugar and water, and knead the salad oil evenly. Mix the flour and knead until it becomes a smooth dough. Let it rest for 30 minutes.
7.
Divide the oily skin dough into 10g small doughs, and divide the shortcrusted dough into 5g pasta
8.
Wrap the oil skin into the shortbread, then roll it out and roll it up
9.
Then flatten the small doses, roll them into a circle and wrap them with mung bean filling (35 grams each), close the wrapped mung bean cakes, and squeeze them.
10.
When putting the mung bean cake in the baking dish, the closing side of the mung bean cake should face the bottom, put it into the preheated oven and bake, heat up to 180 degrees, lower the heat to 160 degrees, bake for 20 minutes, turn the cake over and bake for about 15 minutes until it is colored Can
Tips:
1. Cook the mung beans, then use a spoon to crush the mung beans.
2. Wrap it with a tiger's mouth when wrapping it so as not to expose the filling.
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