豆蓉黑芝麻月饼(素)Mung Bean Paste & Black Sesame Mooncake

水皮做法：高筋面粉和粟米油拌均后，中间拨开一个洞，加入水和糖，搓成光滑面团，分出6等份，休息15分钟。For Water Skin： Mixes high protein flour with corn oil，open a well in center，pour in water and sugar；knead into smooth dough and apportion into 6. Rest dough for 15 minutes.

油皮做法：将低筋面粉和白油搓成团，分出6等份。For Oil Skin： Mixes superfine flour and shortening， apportion into 6.

馅料做法：绿豆片滴干水，隔水蒸熟，打烂成豆泥。For Filling： Steam the mung bean until cooked，mash it.

馅料B煮开，加入豆泥拌匀，煮片刻。Boil ingredients B，blend in mashed mung bean and cook briefly.

加入馅料C，炒至离锅，分出12等份，备用。Add in filling ingredients C，stir-fry until non-sticky to wok，apportion into 12.

组合：将一等份的水皮包入一等份油皮，捍长形卷起，再捍长再卷起，至全部做好，休面10分钟，每一份对半切开，捍平包入一份馅料收口，至全部包好，放入油镬小火炸至金黄色即可。To Assembly： Wrap each oil skin with water skin; pin roll and make into long roll; rest for 10 minutes. Cut each roll into 2，wrap each with filling and seal up；deep fry with low heat until golden brown.