How to make Jinsha mushroom crisp?

The steps of Jinsha crisp

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Soak peeled mung beans for 3 hours, put them in a pressure cooker, add twice as much water, press the cooking button, cook them, let them cool, and put them in a cooking machine to make fine mung bean paste.

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Put the beaten mung bean paste into a non-stick pan, pour all the ingredients of Jinsha stuffing into the pan, simmer slowly, and keep stirring with a silicone knife, and the water will be less and less.

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three

Stir-fried green bean paste becomes smooth and can be closed without scraping a silicone shovel. As shown in the figure, this delicate and smooth state, too dry or too wet, is easy to make crisp baked or deformed. The fried Jinsha stuffing cover can be used after cooling on the surface.

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four

Knead the materials of oil-water skin and dough into a ball, rub the glove film as much as possible, and don't break the dough easily. Divide the water-oil skin and cakes into small doses of 10 respectively.

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five

Wrap the pastry in a water and oil bag and tie it tightly like a steamed stuffed bun.

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six

Roll the dough into a long tongue, roll it, cover it with plastic wrap and relax for 15 minutes, then roll it into a long tongue.

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seven

Roll it up, cover it with plastic wrap and relax 15 minutes.

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eight

When relaxing, you can make Jinsha stuffing and wrap the fried Jinsha stuffing into a salted egg yolk. The two materials add up to about 35-40 grams, both of which are ready-made.

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nine

Knead both ends of the dough and roll it into a circle. At this time, the oven can start preheating at 150 degrees.

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Wrap the Jinsha stuffing in the skin, push it up and finally pinch it.

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Put it face down on oiled paper. Brush a layer of egg yolk liquid and sprinkle with white sesame seeds.

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Bake in the middle layer of Chang Di Xiaochan Cat oven 150 degrees for about 30 minutes.

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Final result