1. Wash the mung beans, soak for half a day, steam for half an hour, and cook for another 20 minutes until the water-dried beans are boiled.
2. Mash the beans into a puree while still hot.
3. Put one or two lard oil and one or two rapeseed oil in the pot, put about 70 grams of sugar, and stir-fry the bean paste evenly. Serve the bean paste.
4. Stir-fry the red bean paste and put it on a plate for later use, and keep the rest in the refrigerator.
5. Mix flour, 30 grams of white sugar, yeast powder, leavening agent, and rapeseed oil, add a small amount of hot water, and make a slightly hard dough. The noodles are for 10 minutes.
6. Roll the dough into long strips, divide them into small doses, wrap them in red bean paste, and flatten them into cakes. Because the dough is too oily, it takes a lot of effort to wrap it up and it's all exposed! If you want a good bag, you have to reduce the amount of oil, but if there is less oil, it will not be so crisp.
7. Arrange the pancakes on the tin foil on the baking sheet. Relax for 10 minutes.
8. Preheat the electric oven to 150 degrees, 20 minutes for the middle layer, and the fragrant mung bean paste shortbread will be out of the oven! Eat one while it’s hot, with crispy outside and sand on the outside, it feels pretty good! The shape is bad, and the color is not good enough.
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