See below in the description area for ingredients/recipe Soak mung bean peelings for 12 Hours Drain water out of the mung bean peelings
Prepare to steam them Pour the right amount of water
Steam with high heat for 45 minutes Skin Method Prepare 95 g of water
Pour in 30 g of sugar and stir evenly 200 g All-Purpose Flour 45 g Oil Pour in sugar water Knead up the flours Let the dough sit for 20 minutes New videos out on Tuesdays & Fridays
Please hit subscribe, turn on the notification bell, click “Like”, and share it! After 20 minutes,
Knead the dough until the surface is smooth. Let the dough sit for 60 minutes. Shortening Method 110 g All-Purpose Flour 55 g Oil Stir evenly Knead into a dough
Put it on the side for later Mung Bean Filling Method: Put the mung bean peelings inside for cooling Beat mung bean peelings into powders Pour in suitable oil Fried mung bean peeling powder Add 50g Sugar Add 0.5g White Pepper Add 4g Salt After fried out a lot of water,
Then you can take it out. Slice into 16 pieces Take out the prepared dough and slice into 16 pieces Shortening slice into 16 pieces Knead the dough Put the shortening dough into the skin dough After rodding it flat, 3-folded. Fold the dough evenly This action needs to repeat 2 times. Rod the dough flat once again, then it can wrap the filling Use edible pigment
Put 3 spots on mung bean pastry After finished, let it sit for 15 minutes.
At the same time, preheat the oven from the top and the bottom at 375 °F/190 °C . Baked at 375 °F/190 °C for 5 minutes Then baked at 325 °F/165 °C for 15 minutes Finished!