Mung Bean Crispy

Overview

How to cook Mung Bean Crispy at home

Water-oil skin: 75g water, 210g flour, 60g cooking oil, 25g sugar, mix together.
Knead into a ball, cover with plastic wrap and let rise for 30 minutes.
Oil center: 100g flour, 60g cooking oil, mix well.
Cover with plastic wrap and let rise for 30 minutes.
Divide the water-oil dough into equal-sized doughs, take one piece of dough, shape it into a round cake shape with your hands, wrap it with the oil center, wrap it up like a bun, and form a ball.
Use a rolling pin to roll it into a ox tongue shape, roll it up from one side, and then fold it again.
Shape the dough into a round cake with your hands, take a piece of mung bean filling and wrap it up like a bun.
Reunion with hands.
Put it in the oven and heat it up and down to 190 degrees for 25 minutes.
The fragrant mung bean cake is out of the oven.