Cooking Steps

1. 

   Step1:I bought the peeled mung bean. I didn't soak the bean. I put the mung bean in double water. Then the electric rice cooker presses the cooking position. Cook until the beans are soft. The water is gone. Then add some sugar to taste and press into the mud.

2. 

   Step2:The meat pine method. Stir fry the meat floss by hand here. It's better to make stuffing. It doesn't need to be very dry. First of all, stew the tenderloin with water for an hour. Drain the water, mash it into silk. Stir slowly over low heat. Stir for a while, pour in the seasoning and stir while pouring. Stir until the silver silk is out. If it's too dry, it's like choking your throat. The seasoning is calculated by myself. Here I cook 750g of meat, 30g of raw soy sauce, 30g of white sugar, 20g of brown sugar, 30g of corn oil and 20g of salt. Put them together and stir well. This time, I'll pack 12 pancakes. 150 to 200 grams of floss is enoug

3. 

   Step3:Fried lard. Put in a little water. Cut the fat into small pieces and cook slowly until the fat turns gray. Then turn off the fire and cool down. It can be put into freezing state after being filled out. It is convenient to knead flour late

4. 

   Step4:Knead water and oil skin - 150g low powder, 35g water, 40g lard and 30g white sugar. Knead the oil skin - 100g low powder. 50g lard. After kneading the two pieces of dough. At the beginning, it's not easy to rub the oily skin because of the fine sugar. It only needs to be kneaded evenly for a few minutes and then kneaded. The sugar melts the dough. Then the two dough are divided into 12 small dosage forms. As shown in the picture. The small one is the oil skin. The larger one is the water oil ski

5. 

   Step5:First, roll out the tare. Wrap the tare. Then roll the long strip with the mouth closed up. Then roll it up. Put it aside and relax for 15 minutes

6. 

   Step6:After 15 minutes, roll it up and roll it out again. Then roll it up and relax for 15 minutes

7. 

   Step7:Fold them up, flatten them, roll them out into thin slices, and start packing. The stuffing is a portion of minced meat mixed with half of the mung bean paste. After the two blend, you can squeeze the stuffing into a ball. Mungbean sand plays a fixed role.

8. 

   Step8:Wrap it up and close it down. Flatten it on the baking tray.

9. 

   Step9:Coat the upper skin with egg white. Preheat the oven at 150 ℃ and bake for 30 minutes.

10. 

    Step10:It's OK to put more mung bean paste. It's sweet.

11. 

    Step11:Put yeast in the water and oil skin for fermentation for an hour, and then make cakes with the oil ski

12. 

    Step12: