Method 1

Step 1

Wash the mung beans and soak them in water for two hours or not. Soaking makes it easier to cook.

Step 2

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

Step 3

Put them in a blender and blend until broken.

Step 4

Then pour into a crockpot, add butter and sugar and cook on low until filled with bean paste. It will taste better if you peel it through a sieve before frying. But the nutrition will be slightly lost.

Step 5

Oil skin ingredients (100g of low gluten flour, 50g of water, 30g of lard) are mixed well, and a good dough must be sticky. Then, you can tap on the board, as shown in the picture, you can fall into long strips.

Step 6

Pastry ingredients (70g low gluten flour and 35g lard) are also mixed well. In winter you need more lard, in summer it's softer and needs less. Just knead it into a ball. Let the crust and pastry rest for 30 minutes.

Step 7

Then divide the crust and pastry into 10 portions.

Step 8

The shortcrust pastry

Step 9

Then roll it out.

Step 10

Roll up

Step 11

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

Step 12

Then roll out and roll up. Let it stand for another 15 minutes.

Step 13

Then take a small pill, flatten it and roll it up.

Step 14

Pack with mung bean filling (250g of mung beans, 50g of sugar (add according to personal taste), 30g of butter, 45g of each mung bean filling)

Step 15

Snap it on

Step 16

Put the packaged mung bean cakes on a baking tray, mouth side up, and place in the oven preheated to 190 degrees. Bake in the middle layer for about 20 minutes, turning the patties over in the middle.