Mung bean touch

Soak the mung beans a day in advance and peel them. Of course, you can also buy mung bean kernels directly! It is best to refrigerate if the weather is hot.

Steam in the pressure cooker for about half an hour

After steaming, cool it slightly to avoid burning yourself. Use a shovel or spoon to mash it into a paste. You can also use a blender, but washing it is too troublesome!

Add a little salad oil or butter to a hot pan. Turn on low heat and start frying the mung bean puree. While frying, add powdered sugar and a little light cream until it can form a ball. Don't fry it too dry. Consider putting it in the oven later and it will be too dry to taste...

At the beginning of making water-oil skin, I used part salad oil and part lard, so that it feels less greasy and has a more refreshing taste. Mix the prepared ordinary flour with powdered sugar and put it into the oil (half lard and half salad oil). Then add water and form a dough, wrap it in plastic wrap and let it rise for half an hour. You can take advantage of this time to divide the mung bean filling into equal portions!

For the pastry, I use all lard without adding water. I mix the powdered sugar and flour with my hands, knead well and knead into a ball. Cover with plastic wrap and let the dough rise together.

After waking up, divide the dough and puff pastry into equal portions, and wrap the puff pastry into the puff pastry!

Then roll the dough into a ox tongue shape, roll it up from top to bottom, and then cover it with plastic wrap. I don't roll it twice so that it won't crack on the surface when baked. In fact, the layering effect inside is just as good.

This is what it looks like when it’s all rolled up

After waking up for about fifteen minutes, roll up the two ends of the dough toward the middle and flatten it, then wrap the mung bean filling in it. Use your hands to push the dough toward the middle and close the mouth downwards.

It is best to cover the mung bean filling with plastic wrap to maintain a certain amount of moisture

After everything was wrapped, I didn’t use egg wash. I couldn’t get used to the smell and it always felt a bit fishy, so I just used practical color powder to find a bottle cap and stamp it -_-||

Then preheat the oven to 160 degrees and bake for 25 minutes. I made a larger one, but you can actually change it according to the size of the dough!

When it’s baked, look at the surface without cracks!

The filling inside is not dry and tastes very good

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