[mung Bean Cake]-a Mess of Crispy Dregs

[mung Bean Cake]-a Mess of Crispy Dregs

1. Pour the water and oil leather materials into a small basin together

2. Knead into dough after mixing

3. Divide into 12 parts, cover with plastic wrap and relax for 30 minutes

4. Pour the pastry ingredients into a small basin

5. Mix and knead into a ball

6. Divide into 12 portions

7. Flatten the loose water and oily skin dough into a round shape

8. Put the pastry dough in the center

9. Squeeze the folds in a circle and wrap it up

10. Place with the mouth down

11. Wrap all the pastry dough into the water and oily crust dough

12. Take a wrapped dough and roll it into an oval shape with a rolling pin

13. Roll up one end

14. Roll out all the dough in turn

15. Take a rolled dough and roll it out into strips

16. Roll up

17. Roll out all the dough in a long strip and roll it up, let it stand for 15 minutes

18. Take the mung bean filling and divide into 12 portions

19. Take a dough and fold in half

20. Then squash

21. Use a rolling pin to roll into a round sheet

22. Put the mung bean filling in the center

23. wrap up

24. Place with the mouth down

25. Place the wrapped dough in the baking tray one by one, leaving a gap in the middle

26. Flatten the dough into a pie shape

27. Put it into the middle and lower level of the preheated oven, 200 degrees for 30 minutes, turn over during the period

28. Let cool and eat after baking

Tips:

1. All-purpose flour is the ordinary flour used at home;
2. Lard can be purchased at bakery supplies stores, also called white oil; you can also buy fat and boil it into oil, let it cool and store it in a sealed refrigerator, it can be used for a long time;
3. After the pastry dough is wrapped in the water and oily crust dough, it can be shortened well after rolling it out twice;
4. The mung bean filling used here is the mung bean cake made before; if it is troublesome, you can omit the peeling step and do not need to sieve, but use a cooking machine to break the mung beans to use;