1.

First, make shortcrust pastry: 200g of gluten flour and 100g of peanut oil are mixed together and kneaded well

2.

Then, make shortcrust pastry: 200g of gluten flour, 30g of sugar, 100g of water, 30g of peanut oil, and all of it is poured together and kneaded well

3.

3.

This is the first time that you have made shortcrust pastry: 10g for one portion, 8g for one portion, and divided and set aside

4.

5.

Water-oil crust 10g a portion, shortening 8g a portion, divided into a spare

4.

Take a water-oil crust pressed thin into a round shape, put the shortening dough in the center

5.

Then wrapped up, closed down

6.

Sprinkle a little bit of gluten-free flour on the countertop, with a rolling pin, roll out the dough to an oval shape, then Roll the dough from top to bottom

7.

Roll the rolled up dough into a long shape again with the dough stick

8.

Roll it again from top to bottom. Cover with plastic wrap and let rest for 15 minutes

9.

At this point, divide the filling into 12g portions and knead them into small balls

10.

Take a piece of resting dough and roll it out

11.

Place the mung bean filling in the center and wrap it up, keeping the mouth closed and downward

12.

Flatten it with your hands

12.

Put it in the center and roll it up again. p>Flatten with your hands

13.

Place in a baking dish. Preheat the oven at 200 degrees in advance, put the baking dish in the middle of the oven, upper and lower heat for 15 minutes

14.

Remove, turn the mung bean cake over, put the top layer, the oven 200 degrees upper and lower heat for another 15 minutes to bake

15.

Baked mung bean cake is very crispy, the skin fell off when you touch it. Cool and put in a sealed box to save, pay attention to moisture