1, ready to flour 130 grams, 30 grams of corn oil, 47 grams of water, 30 grams of sugar, 320 grams of mung bean filling, 1 egg, black sesame seeds, 45 grams of corn oil, 105 grams of low gluten flour. Weigh good water oil skin materials in a large bowl, first stirred with chopsticks into flocculent, kneaded into a ball, kneaded until you can pull out the membrane, covered with plastic wrap rest for 1 hour.

2, the oil skin material as long as the mix evenly without dry powder can, do not need to knead.

3, the filling rolled into each 20 grams to be used.

4: Divide the oil skin into 16 parts, and the oil skin into 16 parts.

5, take a water oil skin dough flattened, the center of the oil skin dough wrapped, covered with plastic wrap to rest for 15 minutes.

6, take a wrapped dough, close the mouth face up and flatten, roll out into a long tongue shape, roll up, cover with plastic wrap and let stand for 15 minutes.

7: Take one dough and press it in the center.

8: Flatten and roll out thinly.

9, wrapped into the mung bean filling, close the mouth face down.

10, brush with egg wash, sprinkle with sesame seeds, and bake in a preheated oven at 170 degrees for 25 minutes.

11, baked.