Mung Bean Crisp
1.
The peeled mung beans can be soaked in water a few hours in advance, or soaked overnight.
2.
The soaked mung beans are boiled in water until the beans are soft and rotten. There is no need to add too much water, because the mung beans that have been soaked and peeled can easily be boiled. The cooked mung beans are pureed with a food processor.
3.
Add 80 grams of sugar and 100 grams of salad oil to the pureed mung beans and fry until the mung bean paste becomes dry. It's the same procedure as fried red bean paste.
4.
After the fried mung bean paste is left to cool, the dough becomes evenly sized bean paste dumplings for later use.
5.
Here are two doughs, one water and oily skin and one shortbread. The two prepared noodles should be used after 30 minutes. Water and oily skin: 100g plain flour, 65g low-gluten flour, 75g water, 40g lard Shortbread: 200g low-gluten flour, 80g lard
6.
Dump the shortbread and water and oily skin into small doughs for use.
7.
Wrap a portion of shortbread with a portion of water and oil.
8.
After wrapping, use a rolling pin to roll it into a beef tongue shape.
9.
Then roll it up from one end, cover it with plastic wrap after rolling it all out, and let it sit for 30 minutes.
10.
Squash it with your palm.
11.
Rolling into a dough. Wrap a portion of green bean paste.
12.
Close the mouth down and squeeze it with the palm of your hand. Bake at 180 degrees in the oven for about 20-25 minutes. Dip the mold with edible red pigment and press it to look good. If you don't have a mold, you can also use a few red dots on one end of the chopsticks.
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