Mung Beans and Red Beans Two Bites
by Forrest 88888
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. The lard skin is mixed and kneaded into a dough, divided into fifteen portions. Mix the butter crust into fifteen portions, pinch eight red bean balls and seven mung bean balls 20 grams each
2. Lard skin wraps the butter skin, squeezes, rolls, and rolls
3. Put the rolled leather upright and roll it out from the middle, roll it up on the top, roll it on the bottom, don’t roll it back and forth, but do it all at once to prevent the oily skin from breaking
4. Roll it into a long strip and then roll it up using the above method
5. As shown in the picture, the cling film relaxes for 15 minutes
6. Press down the middle of your thumb and fold the two ends together.
7. Roll out into skins and wrap them with fillings
8. Whole round, brush with egg yolk liquid, red beans sprinkled with black sesame seeds, mung beans sprinkled with white sesame seeds
9. After preheating the oven at 160°C for 30 minutes, turn it to 180°C and bake it for 10 minutes.
10. Sweet meringue, not greasy or greasy
