Ingredients: Cake flour (320g), corn oil (90g)

Seasoning: sugar (30g), mung bean paste (appropriate amount), water (100g)

1. Oil crust materials: 200g cake flour, 45g corn oil, 100g water, 30g sugar.

2. Knead into a smooth dough and rest for 15 minutes.

3. Oil leather ingredients: 120g cake flour, 45g corn oil.

4. Knead into a smooth dough and rest for 15 minutes.

5. Divide the bean paste and dough into equal parts, roll them into balls, and let them rest for 15 minutes.

6. Wrap the pastry in the oil skin, roll it into a round shape, and let it rest for 15 minutes.

7. Roll it into the shape of ox tongue.

8. Roll up and relax for 15 minutes, repeat this 2 to 3 times.

9. Take one and cut it in the middle.

10. Stand up.

11. Press flat.

12. Wrap in mung bean paste filling.

13. Exactly one baking pan.

14. Preheat the oven to 190 degrees for 15 minutes, turn over for 10 minutes, and complete.