Cooking Steps

1. 

   Step1:Wash the peeled mung bean once and drain it. Soak the water and sugar in the formula for one night. Operate the next day. It's too hot to refrigerate. It's only cool in autumn and room temperature.

2. 

   Step2:Soaked state. Almost no excess water.

3. 

   Step3:Take the steamer, spread the drawer cloth, spread the beans on it, spread them into a thin layer, and steam for about 25 minutes.

4. 

   Step4:When the steam is ready to be flattened easily by hand, it can be taken out.

5. 

   Step5:You don't have to wait for the cooling. The cooking machine comes on the stage. Throw it in and break it. Beat it to a delicate state.

6. 

   Step6:The dry humidity is just right. The sweetness is right. The whole process of stir frying stuffing is omitted. Cover the plastic wrap and cool it for standby.

7. 

   Step7:List of water and oil skin, pastry materials and butter need to be softened in advance at room temperature.

8. 

   Step8:Put the oil skin material into the chef's machine, add the liquid, mix well at an increased speed, and then beat it at a high speed until it leaves the film.

9. 

   Step9:Take out the plastic wrap and relax for 30 minutes.

10. 

    Step10:Mix the pastry materials directly until they are completely mixed. It is recommended to operate with gloves and scraper. And the fresh-keeping film of the pelletized cover for standby.

11. 

    Step11:Let's relax. Divide the green bean stuffing evenly into 10 portions.

12. 

    Step12:At the end of relaxation time, divide the water supply pastry and pastry into 10 parts. Take a pastry and pat it flat. Wrap the pastry. Wrap the pastry. Close the pastry and put it down. Cover with plastic film and relax for 15 points.

13. 

    Step13:Relaxation time is over. Take a dough and pat it flat with a smooth face. Roll it up and down from the middle to about 15cm ellipse.

14. 

    Step14:Roll it up from top to bottom. Place the baking tray in order. Cover with plastic wrap. Continue to relax for 15 points.

15. 

    Step15:Take out the relaxation end dough. Press flat. The same way. Roll it up and down. Roll it up and down. Relax for a while.

16. 

    Step16:The end of the second roll. The meaning of arranging in order is that the next operation starts from the first one. The relaxation time of each dough is the same.

17. 

    Step17:Take the loose dough and knead it at both ends.

18. 

    Step18:Press flat. Roll it into a circle. Put the bean paste filling in the middle. Use the tiger's mouth to close it up until it is pinched tightly.

19. 

    Step19:Put the dough into the star cake baking pan. Press flat. Finish the shape of each corner. Preheat oven. Heat up 190 degrees. Heat down 160 degrees. Middle layer. After shaping 10 dough, take oil paper and cover it on the mold. Take another baking tray, press it on the oil paper and put it into the oven.

20. 

    Step20:20 point

21. 

    Step21:

22. 

    Step22: