Cooking Steps

1. 

   Step1:Soak 250g of peeled mung bean in water for 4 hours. Drain. Add 80g of water and 90g of sugar. Steam in a pressure cooker for 45 minutes. Add 60g of corn oil, stir and press into mung bean paste. (the method is the same as that of mung bean cake

2. 

   Step2:The mungbean puree is divided into small parts on average. Each one is about 35g. Rub round.

3. 

   Step3:Making pastry- one point three zero Heat 30 grams of butter and 30 grams of corn oil in microwave oven for 30 seconds. Fuse them completel

4. 

   Step4:2. Pour the oil into 150g flour and mix well.

5. 

   Step5:Make oil skin-1. Mix butter and corn oil.

6. 

   Step6:two point one five Grams of sweet osmanthus and 60 grams of water.

7. 

   Step7:3. Use the cooking machine to break the osmanthus.

8. 

   Step8:4. Pour osmanthus water and butter into 250g flour. Knead into a ball. Knead more.

9. 

   Step9:Cover with plastic wrap and let stand for about 30 minutes.

10. 

    Step10:Weigh the pastry and pastry. Divide them into 20 parts on average. (this picture hasn't been taken. Have a brain patch

11. 

    Step11:Roll out the tarpaulin and cover the pastry.

12. 

    Step12:Tight.

13. 

    Step13:Roll it into a tongue. Roll it up.

14. 

    Step14:Roll them all up and cover with plastic wrap and let them stand for 15 minutes.

15. 

    Step15:Roll it out again. Roll it up.

16. 

    Step16:Roll it all up for the second time. Cover with plastic wrap and let stand for 15 minutes.

17. 

    Step17:Take one and roll it out to form a pancake.

18. 

    Step18:Cover the green bean paste.

19. 

    Step19:Hold tight.

20. 

    Step20:Close your mouth down. Flatten it gently. (it's ok if you don't press it. It's just a crispy ball.

21. 

    Step21:Drain into the oven. Preheat the oven. Middle layer. Heat up and down. 175 degrees. About 20 minutes. (colored cover tin paper

22. 

    Step22:The finished product is crumbly.

23. 

    Step23:Finished product.