Tools/ingredients: 200g flour, 145g milk powder, 50g softened syrup, 50g blended oil, 2g scooped water, 1 egg, 1 fresh-keeping bag.

1. Sieve the flour and milk powder for later use, and beat the eggs into egg liquid for later use.

2. Soften the syrup, add the scooped water and oil, and stir well.

3. Add the softened syrup to the flour, knead it into dough, and put it in a fresh-keeping bag to relax for 20 minutes.

4. Divide the soft crust into equal parts.

5. Take a piece of cake skin and put it into mung bean stuffing, slowly push the cake skin up by hand, close it round, press it with a mold, and then slowly push the cake ball.

6. Then spray a layer of water on the cake, put it in a preheated oven, bake it at 200 degrees Celsius for 5 minutes, take it out and brush it with egg liquid, then bake it in the oven for 15 minutes.