2. Put all the ingredients of the dough into a bowl and knead them into a ball.

3. Prepare the shortening ingredients.

4. Put all the shortening ingredients into a bowl and knead into a ball.

5. Take out the oil skin and shortcrust and cover with plastic wrap to rise for 30 minutes.

6. Divide the dough into equal sized pieces.

7. Take a piece of dough and roll it out.

8. Put in the shortening.

9. Pinch the dough tightly.

10. Do all the pastry in turn.

11. Take one pastry and roll it into an oval shape.

12. Roll up from top to bottom.

13. Make all the puff pastry in turn, cover with plastic wrap and let rise for 10 minutes.

14. When the time is up, take one pastry and roll it into an oval.

15. Roll up from top to bottom.

16. Make all the puff pastry and cover with plastic wrap to rise for 20 minutes.

17. Divide the mung bean paste into 25g portions and set aside.

18. Take one puff pastry and press it into the center with your fingers.

19. Fold it in half and then roll it into a circle.

20.Put mung bean paste.

21. Pinch and round the dough like a bun, with the opening facing downwards.

22. Do all the mung bean paste in turn.

23. Brush the surface with egg yolk mixture.

24. Sprinkle with black sesame seeds.

25. Put into the preheated oven, upper and lower heat 150 degrees, bake for 20 minutes, then simmer for five minutes before removing.

26. Cool and serve.