Stuffing:

1.500g drain the mung bean paste, and pour it into a wok, with minimum fire. Add 4 tablespoons sugar and 2 tablespoons salad oil and mix well with a shovel.

2. Try to crush mung beans with a shovel and stir-fry them from time to time to avoid pasting the bottom;

3. Pour in 120ML light cream and mix well with a shovel;

4. Keep stirring until the water dries and the filling thickens, which can be agglomerated into muddy chunks, so that the mung bean filling is ready and cooled for use.

Oil skin:

200 grams of low-gluten flour, 50 grams of high-gluten flour, 2 tablespoons of fine sugar, 50 grams of anhydrous ghee and 0/25 grams of water.

Mix the flour evenly, then mix in the remaining materials, knead into a uniform dough, cover it with plastic wrap and wake it up for a while.

Crispy:

220g low-gluten flour and110g anhydrous ghee. Mix them evenly to form a ball. Put it aside.

The oil skin is divided into 24 equal parts, the dough is divided into 24 equal parts, and the stuffing is divided into small pieces and kneaded into balls with a diameter of 3.5CM (the stuffing is more than 24).

5. Take a piece of oil skin and roll it into a circle;

6. Put a cake in the middle;

7. Wrap it like a jiaozi, carefully close it, and be sure to close it tightly, otherwise it will crack when baking;

8. Close down and roll it into an oval shape with a rolling pin;

9. Roll up from top to bottom;

10. Do the pastry well first, and cover it with plastic wrap to prevent the surface from drying.

1 1. Then repeat the previous process for all rolled cakes and roll them up again;

12. Take a rolled bread, put it upright and gently flatten it with your palm.

13. Roll the flattened dough into round pieces with a rolling pin;

14. Put the prepared stuffing in the middle;

15. Wrap the glutinous rice balls as before, close the mouth downwards, and flatten them slightly with the palm of your hand;

16. Brush the baking tray with oil and put the broken and neat patterns on the tray.

Preheat the oven 190 degrees, put it in the middle of the oven, and bake for 30 minutes. When it takes about 15 minutes, the dough will have color. If you don't want to bake, you can cover it with tin foil, or take it out and bake it 15 minutes.