How to make mung bean shortbread

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  1.10 mung bean paste fillings, 25 grams each, ready.

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  2. Prepare the materials for (water and oil skin) and (pastry).

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  3. Make the water-oil crust first, and mix the powdered sugar and flour.

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  4.Sift the mixed water-oil leather flour.

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  5.Look at the sifted flour and leave some impurities in the sieve.

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  6. Dig a hole in the middle of the sifted flour.

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  7.Add water little by little and start kneading the dough.

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  8. After adding the water, start adding butter.

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  9.Knead into dough.

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  10.Start preparing the flour (pastry) and sift the flour.

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  11. Add butter to sifted flour, knead into dough, and let rest for 15 minutes.

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  12. Divide the relaxed (water and oil skin) and (pastry) into 10 equal parts , continue to relax for 15 minutes.

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  13.Take a loose skin (water-oil skin) and flatten it with your hands.Put the relaxed (pastry) inside.

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  14. Start to bring the two skins together with your hands and let them relax for 15 minutes.

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  15.Take a loose dough and flatten it with your hands.

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  16.Use a rolling pin to roll it into the shape of a cow tongue.

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  17. Roll up the rolled skin from top (or bottom).

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  18. Continue to relax for 15 minutes.After 15 minutes, follow the steps of (15.16.17) from Do it again and relax for 15 minutes.

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  19.Take a piece of loose dough and fold it in half.

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  20. Flatten and round.

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  21. Roll out the skin into a thin edge, put in the mung bean paste filling, close and flatten.

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  22.Preheat the oven to 170 degrees

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  23. Line a baking sheet with tin foil and place the prepared mung bean cakes in it.Bake the middle layer for 10 minutes.After 10 minutes, take out the baking sheet, turn the mung bean cake over, and continue to put it in the oven for 10 minutes, until both sides are slightly brown.

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  24.The finished product comes out of the oven, crispy and crumbly.