Green Bean Crunch

Recipe Recommendations

• lard 40g
• sugar appropriate amount
• low-gluten flour 100g
• condensed milk appropriate amount
• honey appropriate amount
• peeled mung bean 200g
• salted egg yolk appropriate amount
• mango meat appropriate amount
• dumpling flour 150g

• sweetening
• roast
• a day
• senior

Steps for Green Bean Crunch

1

Let's start with green pea mud. After a night of cooling, water is leached and steamed in a hot pot for 20 minutes。

2

The steamed green beans are broken with a cuisine machine and sifted to make their mouth delicate. Turns out I hit green bean mud with a cuisine bar, but I had to add water and then dry it. That's too much trouble. Today's approach is much easier. I hit the green beans with a meat grinder. There is no need for water, so there is no need to fire, but there is more to sift, and there is no more to sift without a delicate taste。

3

I made two pots with and without oil. First, it's oil-free. A mixture of lactation, honey and white sugar and green bean powder. Not too sweet to decrease or not to use sugar。

4

Oil is for sugar, milk and olive oil. I put oil twice, as shown. No honey. If you feel dry and don't want to add too much oil, you can also add a little milk to settle in. It tastes like green beans to add olive oil. Next time, let's change it to a non-savory tune。

5

Let's start with the soccer. Let's start with the oily material, the proper amount of water, and the smooth flounder. The amount of water used is in their own hands because of different quantities of flour. Gotta be soft anyway. It'll be sticky at first. Just rub it. Scratch it and cover it。

6

Combination of oily materials into clusters. I split half into green tea powder. The film covers a half hour with oil coats。

7

White I'm ready to make big buns. I've split it into two. It's the way to wrap the tarp around the tarp, with the ball flattening the square。

8

It then folds into the middle, and then folds in two and a half, covering the membranes and then growing into squares and folding again. It also covers 20 minutes of membranes。

9

The buns are divided into groups equal to the amount of oil. With oil coats, the soaks of the soak are flatted into an elliptical form, thinner and rolled up from the bottom. We'll have 20 minutes to cover the film。

10

Twenty minutes later, a roll of roller-blank chorus was produced and rolled up again, covering the façade for 20 minutes。

11

I wanted to consume last week's remaining salty yolk, but it's not working. Found a ripe duck egg that took the yolk and split it into four. A ball of ping-pong size wrapped in green bean mud. Six little balls with black sesame powder and cinnamon and cinnamon plum。

12

Do a few other mango-dings. Mango cuttin, wrapped in green pea mud into a ball of ping-pong size。

13

Big soufflés grow thin squares and roll up from the bottom. Cut to several equals。

14

Take a large soufflé and flattened it into a slightly thick skin like a dumpling skin, wrap it in a mango and squeeze it into the oven。

15

The buns are cut open from the middle, the mouth is cut upwards, and the skin is condensed to the thin edge of the middle. Pack the egg yogurt, not too big, with a large part of it, with a thumb on one hand, and push the skin up with the other hand, and then squeeze it. It's not too thick at the bottom。

16

The oven is preheated and will be warmed at 180 degrees for 20 minutes。

17

It's a great success to see the layers clear and soaked。

Green Bean Crunch Make Tips

Recipe Categories

• snack recipes