1. Water and oily skin: 200 grams of plain flour, 30 grams of sugar, 85 grams of water, 60 grams of lard, and mix well. The synthetic dough is covered with plastic wrap and wakes up for 15 minutes.
2. Shortbread: mix 130 grams of low flour and 60 grams of lard, mix the synthetic dough evenly, cover with plastic wrap and wake up for 15 minutes
3. Divide into 17 parts each after the water, oily skin and shortbread are loosened (I like the smaller ones, you can also divide them into 16 parts)
4. Take a portion of water and oily skin, roll it into thin slices, and pack a portion of shortbread
5. The bag is tightly closed and arranged into a spherical shape
6. Do all in turn
7. Flatten the wrapped dough from the middle and use a rolling pin to roll it into a beef tongue shape.
8. Roll up from top to bottom
9. The wrapped oil skin must be covered with plastic wrap to relax for 15 minutes
10. Start with the first rolled puff pastry, press it vertically, and roll it into a beef tongue shape again.
11. Roll up from top to bottom
12. Finish in sequence, add plastic wrap and relax for 15 minutes
13. Rub the mung bean paste into 30 g balls each
14. Take a puff pastry and press it down in the middle with your thumb.
15. Push the two ends to the middle. Tuck the seams inward.
16. The light is facing down. Roll out into a thick and thin dough in the middle
17. Pack a portion of mung bean paste
18. Slowly squeeze and close the mouth with a tiger's mouth, be sure to squeeze and close the mouth tightly to prevent cracking
19. Gently press flat with your hands into the baking pan (not non-stick baking pan should be covered with grease paper) preheat the oven at 190 degrees
20. Put in the oven, middle layer, 30 minutes to lightly colored (15 minutes in the middle of the reverse side)
21. Take out and cool and serve
Tips:1: The temperature of the oven is still flexibly controlled according to the temperament performance of your own oven.
2: Roll the puff pastry evenly to avoid breaking
