Mung Bean Shortbread

Mung Bean Shortbread

1. Ingredients for oily skin: 145 grams of low-flour, 50 grams of lard, 60 grams of water, 10 grams of sugar, mix with a rubber spatula to form a dough.

2. Pastry ingredients: 115 grams of low flour, 55 grams of lard, mix, and use a rubber spatula to mix into a dough.

3. Wrap the oily skin and shortbread with plastic wrap and let them wake up in the refrigerator for 20 minutes. Divide the oily skin and shortbread into 6 equal parts and rub them into rounds for later use.

4. Take a oily skin and press it flat, and put a shortbread on it.

5. Wrap it like glutinous rice balls and place it with the mouth facing down. Make the other dough in the same way.

6. Take a small wrapped dough, flatten it with your hands, and roll it into an oval shape.

7. Roll up.

8. Make the other dough in the same way, cover with plastic wrap and wake for 10 minutes.

9. Take a awake dough and place it upright.

10. Squeeze it with your hands and roll it out into a tongue shape.

11. Roll up, make other dough in the same way, cover with plastic wrap and wake up for 10 minutes.

12. Divide the mung bean paste into 30 grams each, knead round and set aside.

13. Cut the awake dough into two with a knife.

14. Take one of the cuts and place it with the cut side down (the puff pastry layer is particularly distinct), flatten it with your hands, roll it into a round piece, and add the mung bean paste.

15. Wrap it like glutinous rice balls.

16. Place it with the mouth facing down and press it slightly with your hands.

17. Make other dough in the same way, put it on the grill covered with greased paper, and sprinkle with white sesame seeds.

18. Put it into the middle layer of the preheated oven and heat it up and down at 180 degrees for 35 minutes.

19. It can be eaten after cooling down.

20. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven.