Method of making green bean cake:

Main ingredients: 100g of low gluten flour, 30g of lard, 50g of water.

Accessories: 100 grams of rock sugar, 200 grams of green beans, 30 grams of salad oil.

Steps:

1. Soak green beans overnight in advance.

2. Clean and remove the floating skin.

3. Pressure cooker for 30 minutes. Add rock sugar while hot.

4. Pour the mashed green beans into the pan and stir-fry to dry out the water. Add salad oil.

5. Stir-fry until you can hold the dough.

6. Mix the shortening and oil crust separately.

7. Wrap with plastic wrap and let stand for half an hour.

8. Divide the mung bean filling into 45g each.

9. Divide the shortening and oil skin into ten parts.

10. Wrap the pastry with the oil skin.

11. Then roll it out.

12. Roll up, cover with plastic wrap and continue to rest for 15 minutes.

13. When the time is up, continue to roll it out, roll it up and let it rest for 15 minutes.

14. Take one, roll it out, wrap it in the mung bean filling, and then gently flatten it a bit.

15. Close the mouth face down and bake in the oven at 190 degrees for about 20 minutes.

16. The finished product is as follows.