Mung Bean Crisp
1.
The flour is divided into two parts, and lard is added to one part.
2.
Slowly mix into oily dough.
3.
Add lard, peanut oil and water to the other part of the flour to make a water dough.
4.
Divide the oily dough and watery dough into several portions, the size is up to you.
5.
Take a portion of water dough and roll it into a round dough.
6.
Take a portion of the oily dough and wrap it in the water dough.
7.
Close the mouth into a circle.
8.
Roll into a beef tongue shape.
9.
Roll it up from one end, press it with your hand, and roll it out again, repeating this three times.
10.
Roll it up one last time, with one end on the bottom and the other on the top, as shown in the figure, and press it down with your hands.
11.
Into the shape as shown.
12.
Roll into a circle.
13.
Take a stuffing ball and wrap it in it.
14.
Close the mouth into a circle.
15.
After wrapping, arrange them on a baking tray lined with tin foil, brush with egg liquid (forgot to take a picture of the egg liquid, use an egg yolk, a teaspoon of water and two drops of oil to make), and sprinkle a little black sesame seeds.
16.
Preheat the oven at 200 degrees for 5 minutes, put it in a baking tray, and bake for 20 minutes.
Tips:
1. After the water dough wraps the oil dough, it must be rolled up and then rolled out no less than three times, otherwise the layering will not be obvious.
2. Add a little water and oil to the egg liquid, and the color will look brighter without feeling heavy.
3. The baking temperature and time are set according to the oven.
