1. Mung beans are soaked in water overnight after washing
2. Add appropriate amount of water to the inner pot of the soaked mung bean discharge pressure cooker (a little bit is enough if the mung bean is not over)
3. Press the bean / tendon function key to cook
4. The cooked mung beans are very soft and rotten
5. Use a food processor to add a little water to make a paste
6. Pour the mung bean paste into a non-stick pan and fry slowly over low heat
7. Stir-fry until the moisture is reduced, add a suitable amount of brown sugar and continue to stir-fry
8. This is what it looks like
9. Dump into small balls to make mung bean paste for later use
10. Water-oil skin dough (white): 250 grams of flour, 30 grams of corn oil, 10 grams of soft sugar, 80 grams of warm water and 10 minutes into a dough Pastry dough (purple): 100 grams of purple potato flour, 50 grams of corn oil, 20 grams of cotton Sugar and dough are also 10 minutes
11. Roll out the water and oily skin dough to wrap the shortbread (using the method of large-packing)
12. Then roll it into a sheet
13. Roll up
14. Cutting agent segmentation
15. Roll it out with the cut side down
16. Put a bean paste filling
17. Wrap it up
18. Wrap everything and put it in the oven at 200 degrees and bake for 40 minutes.
Tips:Use low heat when frying mung bean filling, preferably in a non-stick pan.
