2. soaked after the green beans with some water with a pressure cooker to cook, I usually pressure cooker water boiled after cooking for about 10 minutes

3. put into a blender and mix until crushed

4. and then poured into a pan, add butter, sugar, cook on low heat until into the bean paste filling. If you use a sieve to remove the skin before frying the flavor will be better. But the nutrition will be slightly lost

5. oil skin material (100 grams of low gluten flour, 50 grams of water, 30 grams of lard) mixed well, and a good dough must be more dip, and then you can wrestle on the board, such as the picture, you can wrestle into long strips

6. shortening material (70 grams of low gluten flour, 35 grams of lard) is also mixed well. Winter lard will need to use a little more, summer lard is softer, the need for lard will be a little less. As long as the mixture is formed into a dough, it will be fine. Let the crust and shortening rest for 30 minutes

7. Then divide the crust and shortening into 10 portions

8. Cover with plastic wrap and let it rest for 15 minutes. The purpose of letting it rest is to roll it out better later

12. then roll it out longer and roll it up. Then take one of the small dosage, flatten it and roll it into a round shape

14. Wrap it in mung bean filling (250g of mung beans, 50g of sugar (added according to personal taste), 30g of butter, 45g of each mung bean filling)

15. Oven preheated at 190 degrees, medium, bake for about 20 minutes, halfway through the cake turned to the top of the color can be

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