1. Mix the crust materials and knead into a smooth dough for later use.
2. Slowly knead the pastry ingredients into a ball.
3. The pastry dough and pastry dough were divided into 22 equal parts.
4. Take a pastry dough and wrap it in a shortbread dough, pinch it tightly and round it.
5. Make all the dough in turn.
6. Take one of the dough, flatten it, roll it into an oval shape, and roll it up from top to bottom.
7. Cover all the dough with plastic wrap for about 10 minutes.
8. Take one of them and squeeze it along the length and roll it into a rectangle again to complete the second roll, and roll it up from top to bottom.
9. Make all the dough cover and relax in the cling film for about 10 minutes.
10. The mung bean paste is divided into about 25g in size.
11. Take a piece of dough and press it tightly at both ends and roll it into a round crust.
12. Wrap a filling, squeeze and round the mouth.
13. Slightly flatten it into a pie.
14. Prepare all the biscuits and put them in the preheated oven at 190 degrees for 20 minutes.
15. Take it out of the oven and move it on a grid to cool.
16. Finished product.
17. Finished product.
18. Finished product
Tips:Cover with plastic wrap throughout the operation, otherwise the crust will become dry and difficult to wrap.
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