How to make mung bean shortbread

• 

  1.Prepare materials (the picture shows lard, but later my mother said not to use lard, so she changed it to vegetable oil)

• 

  2. Wash and soak the mung beans, steam them in a pot and soften them



3. Add oil to the pan and fry the mung beans.Press them into powder.After the water evaporates, add sugar

• 

  4. Start kneading the water-oil skin, put the materials in a basin (except water), add water, and slowly knead it into Place the snowflakes on a silicone mat and knead until smooth, set aside for later use

• 

  5.Start doing oily skin , just use vegetable oil and flour is like glutinous rice flour.It is difficult to pick up.Add some water and it will be easier.If it feels like sand, just add some water and flour and knead it into a dough



6. Divide the two kinds of flour into strips and divide the mung beans into small pieces to make a small piece of dough.I divided 30g of oil dough and water oil dough.24g,

• 

  7. Press the two kinds of dough, with the water and oil dough on the bottom and the oil dough on top, and roll them up , use a rolling pin to roll into slices, repeat several times

• 

  8. Roll out the dough from the previous step, and Put the mung beans in the dough and wrap them up.I used the technique of making buns, haha

• 

  9.After wrapping, roll it into a round shape, place it in a baking pan, and brush it with oil

• 

  10.Preheat the oven to 160 degrees for 5 minutes, put it in the oven at 180 degrees for about 20 minutes, and take it out of the oven.It’s ugly, right? Because it didn’t take long to take the test, it’s not very colorful