Materials: 170 grams of mung beans, water, 60 grams of oil, 150 grams of sugar, 400 grams of glutenous flour, 80 grams of oil (flour 2-3%), 30 grams of sugar, 170 grams of water, 100 grams of flour, 50 grams of oil.

1, mung beans soaked for a day, with rice cooker simmering soft, pureed in a blender.

2, non-stick pan heating, pour half of the oil, pour mung bean puree, add sugar, medium heat and stir fry to boil to a small fire, keep stirring, the oil is absorbed all the way into the rest of the oil, has been non-stop stir-frying, to be patient, stir-fry to the degree of wet and dry they want.

3, water oil skin all the ingredients mixed, kneaded into a smooth dough, covered to prevent dry skin, then mixed with a good shortening material, kneaded into a ball, half an hour of relaxation.

4. Weigh the dough and divide it into 20 grams each. Weigh the shortcrust and calculate how many you need for the dough, then divide it into equal grams.

5, water oil skin rolled into a sheet can wrap the size of the shortening on the line, and then rolled into a cattle tongue, rolled up, put aside to relax, covered with a wet cloth or plastic wrap or cover to prevent dry skin, all wrapped up and rolled into the beginning of the package after the mung bean filling.

6, do molding, preheat the oven 170 degrees, and then put it in, upper and lower heat bake about 20 minutes.