Exercise:
1. Make mung bean stuffing first: wash peeled mung beans, put them in a pressure cooker, add a little water, and press them in the pressure cooker for 10 minute. Mung beans with water less than 1 cm, otherwise too much water will stir-fry the stuffing for a long time.
2. It's time to take out the cooked mung beans and mince them with a meat grinder, put them in a non-stick pan, add corn oil, sugar and salt, and stir fry constantly. The amount of sugar can be increased or decreased according to your preference. Salt is added to increase the taste of sweetness and make sweetness less greasy. This is a little secret of making dessert, which many friends don't know. If it's troublesome, you don't need to mince it with a meat grinder, and the later frying process will gradually turn into mung bean paste. Don't use a broken wall machine or a cooking machine. Without water, it will stick, and the blade of the machine will not move, which will burn out the motor. Remember.
3. Stir-fry mung beans until they become very fine mud and dough, and don't touch the spatula. Let it cool and put it in a fresh-keeping bag for one night.
4. Making cakes: moon cakes are weighed with wheat flour, added with corn oil and stirred into dough. Cover with plastic wrap and refrigerate.
5. Making water-oil skin: mix all the water-oil skin materials and knead them evenly. The oil skin needs rubbing for a while (I rubbed it for about 20 minutes). I rubbed it with a bread machine, and rubbing the film is better. Cover with plastic wrap and bake for at least 15 minutes. Dough is important. This kind of dough is designed to make Shui Pi more elastic and hard, and it is not easy to break.
6. Take the green bean paste out of the refrigerator, warm it at room temperature, and knead it into 25g balls.
7. Making cakes: First, divide the Shui Pi into 15g, and divide the cakes into about 10g, and then round them respectively.
8. Take a Shui Pi, flatten it and wrap it with oil skin.
9. Wrap the pastry with water skin, like a steamed stuffed bun, pinch it tightly, round it, and close it.
10. Gently roll the wrapped dough into a beef tongue with a rolling pin, with a length of about 20cm. Be careful not to break the dough, and use even force. Roll from the middle of the dough, with the same thickness as possible, and roll from one end to the other.
1 1, roll it, cover it with plastic wrap, and relax it to avoid drying.
12. Take the first volume in sequence and roll it flat.
13, roll it a little longer, about 20cm in length, and be careful not to roll it too wide.
14, and then roll it up from the other end of an avatar like just now and loosely cover it with plastic wrap.
15, take a small roll in turn and press it with your fingers in the middle.
16, folded in half at both ends.
17, flatten and round.
18, stuffing: wrap a green bean paste stuffing, slowly close it with a tiger's mouth, tighten it and circle it.
19, put it down.
20. Each one is slightly flat.
2 1, preheat the oven to the upper tube 180℃ and the lower tube 160℃, and bake for 20-25 minutes (the temperature and time are for reference only, because the temperature of each oven is different). Pay attention to observation and surface coloring.
22, baked, especially crisp, crispy, many layers, delicious, not worse than lard. Boiling soup with red beans, mung beans and barley doubles the effect of clearing heat and promoting diuresis.