Mung Bean Matcha Crisp
1.
First make mung bean filling, soak mung beans one night in advance, put it in a rice cooker, and add 200ml of water. Put in a piece of white sugar. Choose 【Cooking Congee】
2.
Just after the program ends. Serve out and let cool. (If you prefer a smoother texture, you can grind the mung beans smoothly with a food processor, and fry the excess water in a wok.)
3.
Let's make oily skin dough. Put the oily crust material into the bread machine, select the kneading program, 30 minutes. Try to knead the dough out of the state of the glove film, so that it is not easy to break. Proof the kneaded oily skin dough for 30 minutes
4.
Next, make matcha pastry dough, and put the pastry ingredients into a bowl. Knead it evenly and leave it for 20 minutes. Divide the two doughs into nine small doughs
5.
Take an oily skin dough and squeeze it out and wrap it in matcha pastry. Close up all the dough. Take a dough and roll it out to the same width as possible
6.
Roll up from top to bottom, make all the dough, and let it stand for 20 minutes. Take out one of the dough and continue to roll it out. Roll up from top to bottom
7.
Cut in half. Press it down and roll it out. Put in mung beans
8.
Close up and wrap. Wrap all the dough. Preheat the oven up and down at 170 degrees, and bake at 160 degrees for about 35 minutes
9.
After baking, you can simmer for a few minutes
10.
Take it out and let it cool
11.
Crispy
12.
very delicious
Tips:
1. If you like a smoother taste, you can grind the mung beans smoothly with a cooking machine, and fry the excess water in a wok;
2. The setting of the oven is for reference only.
