1. Wash the mung beans, add appropriate amount of water and press them into a pressure cooker. After they have cooled, use a cooking machine to make a paste. Add a little butter to the pot, pour in the mung bean paste, add appropriate amount of white sugar and milk, simmer on low heat until thick silk, take out and set aside.
2. Cut off the hard edges of the toast slices, and then roll them into thin slices with a rolling pin.
3. Spread the green filling evenly on the toast crust, sprinkle cheese on one side, and roll it up.
4. The toast roll is evenly coated with egg liquid, and both ends are dipped in white sesame seeds to seal.
5. Put a little olive oil and butter in the pan. After the temperature rises, add the toast roll and fry. After the toast roll turns golden, remove the oil.
Tips:(1) If the mung bean is too thin, you don't need to put all the soup in when making the mung bean paste, so as to avoid the mung bean paste is too thin, and it will take too much time in the subsequent boiling process.
(2) If the mung bean paste is too dry, you can add a little milk to increase the viscosity of the mung bean paste after mixing well, so that the toast roll will not easily fall apart.
(3) Low fire, low fire, low fire, avoid frying.
