Mung bean and red bean crispy cake

Overview

How to cook Mung bean and red bean crispy cake at home

Mix the main ingredient lard skin into a dough and divide it into fifteen portions. Mix the butter crust and divide it into fifteen portions. Pinch eight red bean balls and seven mung bean balls of 20 grams each
Wrap the butter skin in the lard skin, flatten, roll it up
Place the rolled dough upright and roll it out from the middle. Roll it out from the top and roll it out from the bottom. Do not roll it back and forth. It should be rolled all the way to the bottom at once to prevent the dough from breaking
Roll it into a long strip and roll it up using the above method
As shown in the picture, let the plastic wrap rest for fifteen minutes
Press down in the middle with your thumb, fold the two ends in half and glue them together
Roll it into a dough and wrap it with fillings
Make a round shape, brush with egg yolk liquid, sprinkle red beans with black sesame seeds, and sprinkle mung beans with white sesame seeds
Preheat the oven to 160℃ and bake for 30 minutes, then turn to 180℃ and bake for 10 minutes for coloring
Sweet pastry, not greasy or greasy