material

Mung bean (400g), high gluten flour (200g)= 125g+75g, cooked lard (105g)=60g+45g, sugar (320g)=3 10g+ 10g.

working methods

First, the stuffing:

Cooked mung beans, fished out, beaten into green bean paste with a cooking machine, stirred with sugar, and dehydrated in a microwave oven.

Second, the skin:

1. Water-oil skin: sift flour 125g+ 10g sugar +37g water, knead into dough, add +60g oil, and continue kneading dough.

2. Crispy heart: The flour is sieved with 75g+45g oil and kneaded into dough.

3. Wrap it first, then roll it. Finally, knead the water-oil skin into strips, pick it into 14 pieces of flour, and divide the skin into 14 pieces. Each piece of water-oil skin is put into pastry, flattened, rolled into strips, and then rolled into a tube, and each tube is torn into two pieces. After flattening, each piece was wrapped with 25g of mung bean paste and made into an oblate blank with a diameter of 6cm.

Third, preheat the oven with fire, remember to use fire, it will be like pie with fire! That would be a waste of effort! ! Sweep the oil in the pot, put the green mung bean cakes on the pot, close them, put them in the pot, take them out when they are fried to golden brown in the furnace with medium heat, turn them over one by one, and then go back to the furnace to burn them to the end for coloring.

Tips:

The water content of mung bean paste should be as little as possible;

When you first bake in the oven, put away the mung bean crisp, otherwise it will become a bulging steamed bread when baking! !