How to make mung bean cake:

1. Material A is the ratio of oil crust, B is the ratio of shortening, C is the ratio of filling.

2. green beans washed, soaked for 2 to 3 hours, soaked and cooked in a pressure cooker, the green bean skin out of the blender until crushed, crushed green beans add sugar and mix well, then poured into a baking dish lined with tinfoil.

3. Put into the upper and lower heat 180 degrees in the oven to dry out the moisture, about 40 minutes to bake, let cool and ready to use.

4. Mix together the shortening ingredients (low gluten flour and lard), knead into a shortening dough and set aside.

5. Pour the flour for the shortening on the counter and make a flour pit.

6. Add sugar and water, rub the salad oil evenly, mix the flour and rub it softly, soften the dough into a smooth surface, and let it rest for 30 minutes.

7. Divide the dough into 10 grams and the shortening into 5 grams.

8. Wrap the shortcrust pastry around the dough, then roll it up.

9. Then press the small dosage flat, roll it into a round shape, wrap it into the mung bean filling (35g each), close the wrapped mung bean cake upwards and flatten it.

10. Put into the baking dish, the green bean cake to the bottom of the closing side, into the preheated oven baking, upper heat 180 degrees, lower heat 160 degrees, bake 20 minutes, the cake will be turned over and baked for about 15 minutes to the top of the color can be.