Detailed instructions are as follows:
Step 1: Wash the mung beans with water to wash off the surface of the dust, and then put them into a deep dish, add water not exceeding the mung beans by about 1cm, and put them into a steamer, steam the mung beans over high heat.
The second step: make the oil skin: put 200 ml of flour in a large pot, then add 180 ml of vegetable oil, mix with chopsticks to form a flocculent, and then knead into a dough with your hands, the oil and the dough and the dough is not easy to form, so in the end you can pinch the shape of the almost, it is generally on the dry side of the better. After kneading, divide the dough into 16 even-sized portions and set aside on a table, covered with plastic wrap!
The third step: make the oil skin: put 300g of flour into a large bowl, then pour in water while mixing with chopsticks, stir to form a dry wadding, then put in 60ml of vegetable oil and keep mixing, stir to form a wadding without dry powder, then knead with your hands to form a smooth, moist and non-sticky dough, and then divide it into 16 even-sized desserts and put them aside with the oil skin.
Step 4: After the mung beans are steamed, take them out and pour them into a wall-breaker, add 100 grams of sugar and 1 bowl of water, start the wall-breaker, and break the mung beans into a fine, grain-free mung bean paste!
Step 5: Pour the beaten mung bean paste into the pot, medium heat, while heating and stirring, be sure to keep stirring, otherwise it is easy to cook, cook to the mung bean paste water evaporation, not sticky spoon when we get a ball of mung bean paste filling. The mung bean paste filling is also divided into 16 evenly sized small dosage, rolled into a small ball standby.
Step 6: Pinch the oil skin into the shape of a dumpling skin, put the oil skin in the center, then put it into the tiger's mouth, slowly close the mouth, wrap the oil skin tightly in the middle of the oil skin, then put it on the table and roll it into a cow tongue shape, then roll it in another direction and roll it into a circle to make the shape of a dumpling skin, which is a many-layered pie crust.
Step 7: Take a mung bean filling, put it in the middle of the pie crust, then put it on the tiger's mouth (between the thumb and forefinger), and then slowly turn to tighten it, wrapping the mung bean filling tightly in the middle of the pie crust, and then press it into the shape of a pie with your palm. This way our crispy mung bean cake is ready.
Step 8: Arrange all the cakes on a baking sheet and bake in a preheated oven at 180°C for 30 minutes.
Step 9: When it reaches the 20th minute of baking, remove the green bean cakes, brush the tops of the cakes with a layer of egg yolk, and put them back in the oven to bake for another 10 minutes.