Wash mung beans and soak them in water one night in advance. The next day, you can see that mung beans are cracked because they absorb enough water. Wipe off the bean skin with the strength of rice washing, and then rinse and separate the bean skin with flowing water. Cook in water and stir with a cooking machine to make a paste.
Material (2), fried bean paste stuffing.
Heat a non-stick pan, pour in mung bean paste with sugar, stir-fry until the bean paste is dry, add oil, and continue to stir-fry until it is spherical. Pick up a small piece by hand, and if it can be kneaded into small pills, it means that the mung bean stuffing is ready, packaged and spread for later use.
Material (3), water-oil skin.
Sieve the flour, melt the sugar in warm water, then put all the materials in (3) into a large bowl, stir with a scraper until there is no dry powder, then pour it on a silica gel pad (which can be operated on a smooth desktop without a pad), push and knead the dough into strips, fold it in half, push and knead it into strips again, and fold it in half until the dough becomes hard and can be covered with film. Knead until smooth, then cover the dough with a bowl upside down to prevent it from drying and relaxing.
Material (4), oil skin.
Sieve the flour, pour it on the operating table, dig a hole in the middle of the piled flour, add lard, rub the mixture into a ball with a scraper, and cover the dough with a bowl upside down to prevent the wind from drying and loosening.
Longitudinal relaxation.
Using the time of skin relaxation, the cooled mung bean stuffing was first kneaded into 10 20 g balls respectively. Then cut the water-oil skin (14g/ piece) and the oil skin (10g/ piece) and knead them into balls with the same size as 10. This process makes the crust relax for the second time. All the sorted particles are wrapped in fresh-keeping paper, which is windproof and dry, and can be taken while using.
Make a cake: a roll.
Rub the oil-water skin into an olive shape, put it on the workbench, roll it into an oval long piece about 2 mm thick with a rolling pin, rub the oil skin into an olive shape in the center of the oil-water skin, and continue to press it into a circle smaller than the oil-water skin with a rolling pin. Be careful not to get the oil skin to the edge. Roll it up from one end of the long side, cover it with plastic wrap and relax.
Making cakes: two rolls. Use a rolling pin to roll the dough made in the last step into a long oval piece with a thickness of about 2 mm (the longer the better, but don't break the dough with brute force ~), then roll it up from one end of the long side, form a cylindrical cover with plastic wrap, and relax.
Making cakes: squeezing. Take a piece of cake, cut it at one third of the length with a knife, flatten the two halves, press the small one on the big one, and roll it into a disk with a slightly thicker middle and a slightly thinner edge, with a diameter of about 10 cm.
Filling molding.
Put the mung bean balls in the center of the dough (keep the knife cut outward), tighten the opening like a steamed stuffed bun, and close the mouth to shape. After the last two bags are wrapped, the oven is preheated to 180 degrees.
Bake and cool.
Arrange the wrapped shortcakes on the baking tray covered with oil paper at intervals and put them in the preheated oven. 180 degree baking 15 minutes, 150 degree baking for 5 minutes. Turn off the heat when the pastry surface is slightly burnt. After the finished product is taken out, it is completely cooled and sealed with moistureproof box.