The easiest way to make mung bean cake is as follows:

Ingredients: 300 grams of plain flour, corn oil, 65 grams of water, mung bean filling.

1, prepare 150 grams of flour in a bowl, then add 25 grams of corn oil and 65 grams of water, mix well and knead underhand into a ball, fully kneaded, move to the board to continue to knead, knead until the surface of the dough is fine and smooth, and then set aside.

2. In a bowl, prepare 150g of all-purpose flour, add 70g of corn oil, mix well and knead well, then divide into two parts and set aside in a bowl.

3: Divide the kneaded dough into two and roll it out, take out one portion of the shortening, wrap it in the dough and roll it into a rectangle.

4: Fold the rolled out dough in three equal parts and roll it into a rectangle; then fold the rolled out rectangle in three equal parts and roll it into a rectangle.

5. Roll up the rolled out rectangle of dough, roll it tightly and then cut the dosage (the dosage doesn't have to be too big); then pinch the ends of the dosage tightly and then roll it into a skin.

6. Take out the prepared mung bean filling, cut it into pieces and then roll it into strips and cut the dosage, then roll it into a circle. The rolled small round wrapped into the rolled out skin, and finally you can with the help of a round lid to the cake round and spare.

7, in the pan brush thin oil, put the good cake, and then low heat frying, cover the pan, frying until the bottom side of the brown, then turn over. Both sides are fried until golden brown can be out of the pan on the plate.