White Skin Mung Bean Crisp

White Skin Mung Bean Crisp

1. Prepare the ingredients and weigh them.

2. Mix and knead the water and oily skin and pastry materials into a uniform dough, and place in the refrigerator for 20 minutes.

3. Divide them into 10 equal parts according to their respective weights. I have 20 grams of oily skin, 12 grams of oily pastry, and 30 grams of bean paste.

4. Take an oily skin and press it flat, put it in the oily pastry to wrap it up, and tighten the mouth.

5. Close the mouth down and roll out into an oval shape.

6. Roll up from bottom to top and let stand for 10 minutes.

7. Press again and roll it out.

8. Roll it up from bottom to top and let it stand for another 10 minutes.

9. Pinch the two ends toward the center and press.

10. Roll out into a circle, take a portion of mung bean paste and wrap it up, squeeze it tightly.

11. Press it down with the palm of your hand, glue the coloring decoration with the "Fu" mold, and brush with egg yolk liquid around.

12. Preheat the oven, put it in the oven at 200 degrees and bake for 20 minutes.

Tips:

1. When there is puff pastry and noodles, add water slowly. 30 grams of water in this recipe is just right. Some people write that 40 grams of water will be very thin.
2. During the whole process, the oily skin needs to be covered with plastic wrap to prevent it from cracking after air drying.
3. Choose the length of time and temperature according to the temperament of your own oven.