Ingredients: medium gluten flour 235g, lard 80g, sugar 40g, water 90g, low gluten flour 180g, mung bean stuffing, peeled mung bean 200g and butter 40g.

1. Add appropriate amount of water to mung beans and put them in an autoclave for 10 minute.

2. Stir-fry the green bean paste in a non-stick pan, add 40g butter, and add sugar almost at the same time. The finished bean paste stuffing is about 600g.

3. Mix all the materials of the oil skin and knead it with a bread machine until it is out of the film, or knead it by hand. Wake up for 30 minutes.

4. Divide the oil skin into 14g, and cover it with plastic wrap to prevent dry skin.

5. Divide the pastry into 8g pieces and cover with plastic wrap.

6. 20g of bean paste.

7. Flatten the oil skin and wrap it with pastry.

8. Squash again.

9. Put the mung bean paste in the middle, use the tiger's mouth to collect the skin, then gently press it and order a little sesame.

10, bake in the oven 180℃ for 25-30 minutes, and the skin will be slightly colored.

1 1, Chaozhou mung bean cake is ready.