Ingredients: dough: medium gluten flour 100g, milk powder 5g, invert syrup 75g, water 1g, peanut oil 25g. Filling: 750g mung bean, brushing liquid: egg yolk water (egg yolk 1+ egg white 1 spoon), baking: 175 degrees, middle layer, 15 minutes or so. Bake for 5 minutes, then take it out and brush the egg yolk water.

working methods

Scooping water: Edible alkaline noodles are mixed with water at the ratio of 1: 3 to replace it (for example,10g alkaline noodles mixed with 30g water can make 40g scooping water).

1. Add the scooped water to the invert syrup and mix well.

2. Add peanut oil into the mixed syrup and stir well.

Step 3 pour in flour and milk powder

4. Knead into dough. Wrap the kneaded dough with plastic wrap and let it stand 1 hour.

5. After the dough is allowed to stand, divide it into small portions as needed. Divide the mung bean stuffing into small portions. The ratio of skin to stuffing is 2: 8 (or according to personal preference)