How to make mung bean cake

• 1.Mix ordinary flour and flour evenly, add lard and water, and mix into a smooth oil dough
• 

  2.Put the low-gluten flour and lard in a basin, mix evenly with chopsticks, and then knead it with your hands into a smooth pastry dough

• 

  3. Cover the dough with plastic wrap and let it rest for 15 minutes

• 

  4.Mung bean paste filling is one piece per 35 grams
  

• 

  5. Divide the two doughs into 10 equal parts.The dough should be about 22 grams each, and the pastry should be about 15 grams each.

• 

  6.Take a piece of dough and roll it into a round piece, then wrap it in a puff pastry

• 

  7. Like making a bun, close the mouth downwards and do all the steps in sequence

• 8.Take a piece of dough and roll it into a shape of beef tongue

• 

  9.Roll it up from top to bottom

• 

  10.Make all the dough in turn and let it rest for 15 minutes

• 

  11.Repeat the above method 3 times and wake up for 15 minutes

• 

  12.Take a dose, press it in the middle with your index finger, and press both ends inward



13. Roll it into a round piece and wrap it with mung bean paste filling

• 

  14. Like a bun, close the mouth downwards, press it slightly with your hands, and put it into a baking tray lined with oil paper

• 

  15.Oven at 170 degrees, preheat for 5 minutes, middle layer, upper and lower heat, 20 minutes.After 10 minutes, turn it over.

• 

  16.The finished picture is so crispy and crumbly.