The specific method of Chaozhou mung bean cake is as follows:

Prepare ingredients: medium gluten flour 235g, lard 8g, sugar 4g, water 9g, low gluten flour 18g, mung bean stuffing, peeled mung bean 2g and butter 4g.

1. Add appropriate amount of water to mung beans and press them in a pressure cooker for 1 minutes.

2. Stir-fry the green bean paste in a non-stick wok, add 4g butter, and add sugar almost at the same time, and the finished bean paste stuffing is about 6g.

3. Mix all the ingredients of the oil skin, and knead them with a bread machine until they come out of the film, or knead them by hand. Wake up for 3 minutes.

4. Divide the oil skin into 14g pieces and cover it with plastic wrap to prevent dry skin.

5. Divide the pastry into 8g pieces and cover with plastic wrap.

6. 2g red bean paste.

7. flatten the oil skin and wrap it with pastry.

8. Squeeze again.

9. Put the mung bean paste in the middle, use the tiger's mouth to put away the skin, then press it slightly and order a little sesame seeds.

1. Put it in the oven at 18 degrees for 25-3 minutes, and the skin will be slightly colored.

11. Chaozhou mung bean cake is finished.