Mung Bean Shortbread

Mung Bean Shortbread

1. Pastry dough-120g corn oil, 60g flour.

2. Just knead it into a ball.

3. Water-oil skin dough-63g water, 150g flour, 47g corn oil.

4. After the two kinds of dough are kneaded, cover with a layer of plastic wrap and leave for about 15 minutes.

5. The mung bean filling is divided into 10g portions.

6. Water oil skin is divided into 30g portions.

7. The pastry dough is divided into 25g portions.

8. Wrap the pastry dough in the water and oily crust and make all of it.

9. Take one and roll it out and roll it up from top to bottom.

10. After doing everything, Fufa takes about 15 minutes.

11. Then take out the good dough, roll it out, and roll it up from top to bottom.

12. Fold the two ends of the rolled dough back in half, arrange it into a round shape as much as possible, and put in the mung bean paste.

13. Close up all the biscuits.

14. Brush a layer of egg wash, sprinkle a little black sesame seeds for decoration.

15. Preheat the oven and fire up and down at 190 degrees for about 25 minutes. (Remember to observe the coloring on the top when baking).

16. Let cool naturally after baking.

17. Break it apart and look at it, layers of crispy, crispy to the dregs.

18. O(∩_∩)O haha~ Let’s eat.

Tips:

1. The shortbread cookies I made are vegetable oil versions. You can also replace them with lard. The shortening effect and taste are better.
2. The oven settings are for reference only
3. I made mung bean stuffing by myself, or I can buy ready-made ones.