1.
Pour the water-oil skin material: 67g of flour, 0g of fine sugar10g, 34g of water and 0g of lard10g into a small pot.
2.
Mix well and knead into dough.
3.
Divide the dough into 12 portions, cover with plastic wrap and relax for 30 minutes.
4.
Pour 66 grams of flour and 33 grams of lard into a small pot.
5.
Mix well and knead into dough.
6.
Divide the dough into 12 portions
7.
Flatten the slack dough into a round shape.
8.
Put the pastry in the middle.
9.
Turn around, tuck and wrap
10.
Put the mouth down.
1 1.
Wrap all the pastry in the water-oil crust dough.
12.
Take a wrapped dough and roll it into an ellipse with a rolling pin.
13.
Roll up along one end
14.
Roll up all the dough in turn.
15.
Take a rolled dough and roll it into long strips.
16.
curl up
17.
Roll all the dough into strips in turn, roll it up, and let it stand 15 minutes.
18.
Take mung bean stuffing and divide it into 12 portions.
19.
Take a dough and fold it in half.
20.
Then flatten it.
2 1.
Roll into a round sheet with a rolling pin.
22.
Put the mung bean stuffing in the middle.
23.
do up
24.
Put the mouth down.
25.
Wrap all the dough and put it in the baking tray in turn, leaving a gap in the middle.
26.
Crush the dough into cakes.
27.
Send it to the middle and lower layers of the preheated oven and bake at 200 degrees for 30 minutes, during which time pay attention to turning over.
28.
It can be eaten after being baked and cooled.