Medium gluten flour? ：400

ingredients

Qingshui: 450

White sugar: 30

Lard? ： 130

Mung bean stuffing: 525

Specific steps

first step

1. Make water-oil skin first: the material is medium gluten flour 200g, sugar 30g, water 100g and lard 30g.

Second step

2. Pour all the above materials together.

Third step

3. Mix well to form dough

Fourth step

4. Divide the dough into 35 portions, each about 10g.

Step five

5. Then cover with plastic wrap and relax for half an hour.

Step 6

6. Make pastry again. The materials are medium gluten flour 200g and lard 100g.

Step 7

7. Mix together and knead well

Step 8

8. Divide the pastry into equal parts (35 parts, about 8g each) like water and oil skin.

Step 9

9. Take a water-oil skin and make it round, and put the pastry in the middle.

Step 10

10. Then wrap it up and close it down.

Step 11

1 1. Roll the dough into an oval shape with a flour pin.

Step 12

12. Roll up from top to bottom

Step 13

13. Turn the rolled dough around.

Step 14

14. Roll it into shape with a pin again.

Step 15

15. Roll it up from top to bottom and let it stand 15 minutes.

Step 16

16. Let it stand and roll out the dough.

Step 17

17. Put the mung bean stuffing in the middle (the mung bean stuffing is also divided into 35 portions, each about 15g).

Step 18

18. Wrap it up and close it down.

Step 19

19. Squeeze it by hand and put it in a baking tray.

Step 20

20. preheat the oven 200 degrees in advance, put the baking tray in the middle of the oven and bake it up and down for 30 minutes.