Peeled mung beans: 100

condiments

Peanut oil? :15ml

Lard? :65

Medium gluten flour? :200

Sugar: 65

Specific steps

first step

1. Prepare peeled mung beans to soak in water.

Second step

Prepare lard

Third step

3. Cook in a pressure cooker and mash with a cooking machine. Pour the mung bean paste into the pot and turn on a small fire. Pour salad oil and 50g sugar in several times, fry until dry, and then put it in the refrigerator.

Fourth step

4. Making water-oil skin: medium gluten flour 100g, sugar 15g, water 50g and lard 15g are all mixed together and stirred into dough, and then covered with plastic wrap to relax for half an hour. Making cakes: Mix100g medium-gluten flour and 50g lard and knead well.

Step five

5. Divide the dough into 8 parts, then cover it with plastic wrap and relax for half an hour to make pastry: divide the pastry into one part with water and oil.

Step 6

6. Roll a piece of water-oil skin into a circle, put the skin in the middle, then wrap it up, close it, sprinkle some flour on the chopping board, roll the dough into an oval shape with a pin, roll it from top to bottom, then roll the rolled dough into a strip shape with a pin, roll out a piece of dough, put mung bean stuffing in the middle, and wrap it up.

More details

Step 7

7. Squeeze it by hand, put it in a baking tray, preheat the oven to 200 degrees, put the baking tray in the middle of the oven, bake it up and down for 10 minute, then turn the mung bean cake upside down and put it on the upper layer, and bake it up and down in the oven at 200 degrees 10.

Step 8

8. Crispy mung bean cake is ready.

Cooking tips

If there is no peeled mung bean, you can break it with a cooking machine and soak it in water to wash off the mung bean skin.