Mung Bean Crispy

Mung Bean Crispy

1. Water and oil skin: 150 grams of all-purpose flour, 20 grams of soft white sugar, 45 grams of edible oil, 70 grams of dragon fruit water Pastry: 120 grams of low-gluten flour, 60 grams of edible oil Filling: 100 grams of green bean paste leftover fresh dragon fruit peel Strip off the coat and take the sandwiched meat to be cleaner

2. Put it in a blender and add water to make a juice

3. Sieved

4. Mix and knead the water, oily crust and shortcrust pastry into a dough, and let it rest for 20 minutes.

5. Divide into 8 equal parts for water and oily skin and pastry

6. Take a portion of water and oil and roll it into a circle

7. Take a portion of the pastry and wrap it into the round slice of water and oil, and tighten the opening

8. Place it in turn with the mouth down

9. The embryo of the two kinds of dough is mixed, and the long dough is rolled out with the mouth facing down, and the original dough is turned up, and rolled up in one direction.

10. Do them one by one and wake up again for 20 minutes

11. The embryo that has been awake is closed with the mouth facing upwards, and the dough is rolled out again, and rolled up in one direction

12. Cut in the middle, cut into two, flattened and rounded with the cut side facing up

13. Turn it over, the original knife cut side down, and wrap the mung bean paste

14. Placed with the mouth facing down, the front is like a rose

15. Preheat the oven 180 degrees, middle level, upper and lower fire, 25 minutes