Mung bean curd recipe

Step2:Mix the oil skin materials evenly and knead them into a smooth dough. Do not knead the fascia. Only in this way can the baked dough be more crisp. Then wrap it with plastic wrap and put it in the refrigerator for 30 minutes to relax

Step3:Pastry materia

Step4:Mix the pastry materials (evenly by hand) and knead them evenly into pastry. Then wrap them with plastic wrap and put them in the refrigerator for relaxation for 30 minutes

Step5:The flabby pastry and pastry are divided into 16 equal part

Step6:This is the wrapped pastry. First roll the pastry into a circle and then wrap the pastry in it. Close up and face down

Step7:Take a pastry and press it flat and roll it lon

Step8:Roll up from one end as shown in the figur

Step9:Repeat actions 7 and 8 in turn. Then cover with plastic wrap and relax for 20 minutes

Step10:Repeat each of 9 Seven point eight Do a good jo

Step11:For the second time, cover the pastry with plastic wrap and relax for 20 minute

Step12:Press with index finger in the middle and fold in hal

Step13:Fold it in half, press flat and then roll it ou

Step14:Roll out the crust and put the pastry on i

Step15:Then slowly round the mouth of the tiger with your hand. Close it and put it in the baking tray

Step16:Brush the yolk liquid, sprinkle the white sesame seeds and put them into the preheated oven. Preheat the oven at 165 ℃ and 160 ℃. The temperature in the oven is 170 ℃. Bake in the middle and lower layers for 30 minutes

Step17:Ditto. This is black sesam

Step18:Don

Step19:Don

Step20:One more. I made two

Cooking tips:When rolling the skin, press it and then roll it slowly. Don't roll it too long. It's too long and the crust should be broken. I added a little water to the yolk. I made two such yolks. I don't waste it. I don't need to add water to make one. I don't like to adjust the sugar content myself. The stuffing is my skill in making delicious dishes.