Mung Bean Paste

by doll@

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It was so tempting to see the bean paste pastry made by my friend "Yan Er". I finally couldn't help making some of it today, but I used mung bean paste. I soaked mung bean paste last night and prepared to make mung bean paste. The shortbread that I made this time is very delicious, layer by layer, better than what I have made before. It is really crispy after a bite. I like this feeling most. "

Ingredients

Mung Bean Paste

1. Mix all the formulas of the water oil skin and knead it into a dough.

2. Then mix the pastry recipe and knead it into a dough.

3. Put the mung bean paste into a bowl and set aside.

4. Put the water and oil dough on the chopping board and knead it.

5. Divide the dough into small pieces.

6. Take a piece of water and oily skin dough and press it into a round shape.

7. Place the pastry dough in the center of the water and oil crust dough.

8. Wrap it up and place it with the opening facing down.

9. Roll the wrapped dough into an oval shape with a rolling pin.

10. After rolling it out, roll it up from top to bottom, place it upright after rolling it, press it flat, and then roll it into an oval shape.

11. Roll it up again from top to bottom and let it sit for 10 minutes.

12. Take a piece of resting dough, roll it out into a circle, wrap it in bean paste, and squeeze it with the mouth down.

13. Use a knife to make three cuts on the surface of the dough.

14. Brush with egg wash, dip in sesame seeds, and place on a baking tray.

15. Preheat the oven in advance, 200 degrees, 30 minutes.

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