1. Prepare flour 130g, corn oil 30g, water 47g, sugar 30g, mung bean stuffing 320g, egg 1 piece, proper amount of black sesame seeds, corn oil 45g and low-gluten flour 105g. Weigh the oil-water skin and put it in a large bowl. First, use chopsticks to stir it into a floccule and knead it into a ball until the film can be pulled out. Cover with plastic wrap and let stand 1 hour.

2. As long as the materials of the oil skin are evenly mixed and there is no dry powder, there is no need to knead them.

3, the stuffing is smashed into 20 grams for use.

4. The water-oil skin is divided into 16 parts, and the oil skin is also divided into 16 parts.

5. Squeeze a dough with water and oil skin, wrap the dough with oil skin in the middle, cover it with plastic wrap and let it stand 15 minutes.

6. Take a wrapped dough, fold it and flatten it, roll it into a tongue shape, roll it up, cover it with plastic wrap and let it stand 15 minutes.

7. Take a dough and press it in the middle.

8. It's crowded and thin.

9. Wrap the mung bean stuffing and put it away.

10, brush the egg mixture, sprinkle with sesame seeds, and bake in a preheated oven 170℃ for 25 minutes.

1 1, baking.