Mung Bean Muffins
1.
Prepare all ingredients
2.
Put the raw materials needed for the water and oil skin into the bread machine to start the dough mixing process
3.
Let's make the shortbread while the bread maker is making noodles. Mix the lard and flour well. It won’t mix well at first, just mix more
4.
Wake up the mixed dough for 15 minutes and divide into 12 small doses each
5.
Press the water and oily skin into a round shape to wrap the shortbread with the tiger's mouth method, and put it down with the mouth closed.
6.
Close the mouth and press down and carefully roll it into the shape of a beef tongue.
7.
After rolling, cover with plastic wrap and wake up for 15 minutes.
8.
Use a rolling pin to flatten the awake noodles
9.
Carefully roll into long strips, the longer the puff pastry, the more layers will be cooked.
10.
Roll it up and place it with the end facing down. Wake up for 15 minutes
11.
Let's make minced pork filling when we wake up the dough.
12.
The minced meat stuffing is grouped into 12 small groups. If you don't add green bean paste, you can add a little more salad dressing.
13.
The awake dough is facing upwards and press the middle with your thumb, squeeze the two ends in the middle, and knead and round.
14.
Flatten the dough and roll it round
15.
The bun is minced pork stuffing, press down flat
16.
The surface is cut with two slits. Put it in the middle of the oven and heat it up and down at 170°C for 20 minutes. Pay attention to it when baking, and just paint the surface.
Tips:
1. I like to use vegetable oil instead of lard. The water-and-oil skin is not easy to break, and the baked product is more crispy than the same weight of lard.
2. The minced pork filling can also be omitted without mung bean paste. Personally think that adding green bean paste will taste better.
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