Exclusive Mung Bean Pastry

Pour all the oily dough ingredients in, mix well, and knead until the surface is smooth.

Cover with plastic wrap and let it rest for 20 minutes.

Mix the lard portion evenly and knead into a smooth dough.

Cover with plastic wrap in the same way and let it rest for 20 minutes.

Prepare mung bean paste, divide it into equal portions, and knead into balls for later use.

For the well-relaxed oily dough, divide the oil paste evenly into 16 portions.

Take a piece of oily dough and flatten it, put in the pastry filling, pinch the edges neatly, just like making a tangyuan.

After rolling into a ball, use a rolling pin to roll it into an oval shape.

Then roll it up from top to bottom.

Cover with plastic wrap and let it rest for another 20 minutes.

Using the same technique, roll the dough vertically with a rolling pin into an oval shape, then roll it up from top to bottom.

Fold in half and flatten, then roll flat with a rolling pin.

Place a mung bean paste filling in the center, seal the opening, roll it into a ball, with the bottom facing down.

Brush the baking tray with a layer of oil, press down and imprint your favorite pattern, then place it in the middle of a preheated oven and bake at 180°C with both upper and lower heat for about 25 minutes.

With a cup of tea, you can start eating.