Mung Bean Crisp

Name: Mung Bean Crisp
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 75g Wheat flour; 60g Low-gluten flour; 45g Lard (refined); 30g water; 10g Sugar; Some Green bean paste

by Mua is as light as a chrysanthemum

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Recently, Dingdang always has to play at the door after school. It is inevitable to get hungry when I go home. When I have time, I will make some snacks. When Dingdang comes back, he can fill his hunger, and he usually does not eat mung beans. The little guy is very fond of stuffing. It's rare that he has a soft spot for stuffed stuff.

Ingredients

Mung Bean Crisp

1. Take out the mung bean paste made in advance

2. First make water and oily skin: 75 grams of flour, 20 grams of lard, 30 grams of water, 10 grams of sugar

3. And form a smooth dough, wake up for an hour

4. Pastry dough: 60 grams of low-gluten flour, 25 grams of lard

5. Heyun, get together and wake up for an hour

6. Roll the awake dough into a round cake and put on the shortbread

7. wrap up

8. Roll up

9. Three fold

10. Roll it up again

11. Roll up from top to bottom

12. Divide into eight equal parts

13. Take a portion and squeeze both sides

14. Roll into skin

15. Put the mung bean paste and wrap it in the oven at 200 degrees for 20 minutes

Tips:
1. The oil here can be replaced by corn oil;
2. Because it is homemade mung bean filling, it may not be too sweet, the amount of sugar in the skin can be increased appropriately;
3. Adjust by yourself when baking, the temperature of my oven is a bit low.