Ghee: 80 grams

Medium flour: 200 grams

Sugar: 40 grams

Ghee: 40 grams

Water: 120 grams

Stuffing: mung bean stuffing moderate

Mung bean stuffing production method:

A bowl of mung beans, three bowls of water, put into the high-pressure cooker, the upper gas Large fire for 10 minutes, turn the fire 20 minutes, and then fry with salad oil and sugar, sugar according to personal taste, water dry a little into the. The first thing you need to do is to get your hands on some of the most popular products in the world.

Practice:

1, respectively, and good oil skin, shortening, relaxation for half an hour.

2. Wrap the pastry around the oil, pinch it tightly, roll it into an oval shape, and roll it up.

3. Roll it out again, and roll it up.

4: Flatten the dough, roll it out into a circle, wrap the filling around it, pinch it tightly at the mouth, and flatten it slightly.

5. Bake at 190 degrees Celsius, medium layer, for 15 minutes, turn over and bake for another 10 minutes.

There is another way to do it: [Ingredients]

Main ingredient: 850g of semolina, 1600g of mung bean.

Accessories: 425 grams of cooked lard, sugar 1280 grams.

[Method]

1, the mung beans to remove impurities, soak in water for 4 hours, put up into the pot, add 5000 grams of water, first with a high fire to boil, and then with a small fire to cook for about 1 hour, sheng into the amalgamation, under the large pot, rubbing the mung beans with their hands. Rub the side of the water, rubbing the bean shells out of fine bean sand. Water fine sand static basin after skimming above the water, the fine sand poured into the gauze bag, and then into the water, wash out the fine bean sand, precipitation, skimming above the water, the fine bean sand poured into the cloth bag tightly, squeeze out the water.

2, frying pan on a small fire, pour fine bean paste, add 1250 grams of sugar, baked into the basin into the filling.

3, take 500 grams of sifted flour on the board, open the nest, 30 grams of sugar dissolved in 150 grams of water, poured into the flour, rolled into a ball, and then into the 250 grams of cooked lard, stirring, rubbing until the dough is smooth gluten, into the water oil skin.

4, take 350 grams of sifted flour and put it on the board, open the nest, put in 175 grams of cooked lard and rub it well, rub it until the dough is pure smooth gluten, into the heart of the pastry.

5, the oil skin rolled into strips, picked into 25 pieces of dough, the heart of the pastry is also divided into 25 pieces, each piece of oil skin wrapped into the heart of a pastry, flattened, rolled into a long strip, and then rolled into a cylinder shape, each cylinder into two pieces, flattened into 25 grams of mung bean paste after each package, made into a diameter of 6 centimeters of the flat round billet.

6, burning plate sweeping oil, the green bean cake billet facing the burning plate, mouth up, placed into the burning plate, into the furnace with medium heat until golden brown, remove the burning plate, one by one will turn the green bean cake, and then into the furnace, slightly burned to the bottom of the color can be.