Method one

first step

After washing mung beans, soak them in water for two hours or not. It's easier to cook when soaked.

Second step

After soaking, add some water to mung beans and cook them in a pressure cooker. I usually cook in a pressure cooker for about 10 minutes.

Third step

Stir in a blender until it is broken.

Fourth step

Then pour into the saucepan, add butter and sugar, and cook over low heat until it is filled with bean paste. It will taste better if you peel it with a sieve and fry it. But the nutrition will be slightly lost.

Step five

Oil skin materials (low gluten flour 100g, water 50g, lard 30g) are mixed evenly, and a good dough must be sticky. Then, you can knock on the chopping board, as shown in the figure, and you can break into long strips.

Step 6

Pastry materials (70 grams of low-gluten flour and 35 grams of lard) are also mixed evenly. More lard is needed in winter, softer in summer and less lard is needed. Just knead it into a ball Let the crust and cake stand for 30 minutes.

Step 7

Then divide the oil skin and pastry into 10 parts.

Step 8

Crispy cakes

Step 9

And push it out.

Step 10

curl up

Step 1 1

Cover with plastic wrap and let stand for 15 minutes. The purpose of standing is to make your back stand better.

Step 12

Then roll it out and roll it up. Let stand15min.

Step 13

Then take a small pill, flatten it and roll it into a circle.

Step 14

Packed with mung bean stuffing (250g mung bean, 50g sugar (added according to personal taste), 30g butter and 45g mung bean stuffing).

Step 15

Buckle up your seat belt

Step 16

Put the wrapped mung bean cake in the baking tray, mouth up, preheat the oven to 190 degrees, bake for about 20 minutes in the middle, and turn it over in the middle.