Mung Bean Crisp

Mung Bean Crisp

1. Knead the water and oily skin and pastry dough separately, knead the watery and oily skin to the expanding stage, and leave it to wake up for 20 minutes.

2. Good filling

3. Water oil skin and shortbread are divided into 8 pieces each

4. Pastry wrapped in water and oily skin

5. Press flat, roll long

6. Roll up

7. Make all 8 of them, cover with plastic wrap, let the noodles rise for 20 minutes

8. Press it vertically

9. Roll long

10. Roll it up, make all 8 of them, and wake up for 20 minutes

11. Pair the two ends together and press flat

12. Roll up

13. Stuffing

14. Flatten

15. Brush with a layer of water, sprinkle with sesame seeds, or brush with egg wash, whatever you like

16. I use a Ukoeo steam oven, 180 degrees, 20 minutes

17. Too crisp

18. Brush the egg liquid will be more beautiful