Cooking Steps

1. 

   Step1:Soak the mung bean overnight in advance. Wait for peeling.

2. 

   Step2:The next day, rub hard with your hands. Rub hard. Rub off all the green skins. The yellow beans are exposed.

3. 

   Step3:Put the rubbed green beans in water and cook them. Then use the cooking machine to break them. Put a little peanut oil in the pot. Mix the white granulated sugar and the green bean paste. Stir fry them until they are slightly dry. The filling is ready. Put them in the cold for use. (forgive me for the lack of pictures. The first time I did it, I was in a hurry. I couldn't shoot at all.

4. 

   Step4:Mix the tare and the pastry separately. Wake up for 20 minutes. Then divide them into 25 parts. Roll the tare round. Wrap the pastry in. Like wrapping a small bun. Flatten it down. Roll it up. One by one. Wake up for 20 minutes.

5. 

   Step5:Roll the crisps into tongues and roll them up again. Keep waking for 20 minutes.

6. 

   Step6:Stand up the long tongue shaped pastry, press the circle, roll it out, rub the mung bean stuffing into the round pastry, wrap it up like a bun, close it down (try to rub it a little bit round for the sake of looking good). Dip the yolk liquid into the brush and smear it on the top of the mung bean pastry, and sprinkle with black sesame.

7. 

   Step7:Put it in the oven for 200 ℃ for 25 minutes. The delicious, sweet and attractive mung bean crisps will come out.

8. 

   Step8:Take a bite. It's crispy. It's not bad.

9. 

   Step9:Well packed and delivered.