Oil skin: low-gluten flour 240g, butter 60g, sugar 40g, water 120g.

Crispy: 160g low-gluten flour, 80g butter.

Stuffing: egg yolk 12,

Mung bean paste: 300g mung bean, 60g sugar, 30g butter (400g red bean paste).

Surface decoration: egg liquid, black sesame.

Size: 24

working methods

1, first make mung bean paste, add appropriate amount of water to 300 grams of peeled mung beans, and press in a pressure cooker.

2, pour into the wok, add a little sugar 60 grams, (sugar according to everyone's taste)

3. Stir-fry until thick, then add 30 grams of butter.

4. Stir well.

5. Pour the oil skin material on the chopping board, mix it into dough and knead it into smooth dough.

6. Pour the pastry materials into the chopping board and stir into dough.

7. Wrap the mixed dough material in a fresh-keeping bag and wake it for 30 minutes.

8. Rub the pastry with your palm several times.

9. Divide the oil dough into 24 parts.

10, and the pastry material is divided into 24 portions.

1 1, take an oil skin,

12, wrap the dough,

13, and then convergence, other operations in turn.

14. Roll out a small dose with a rolling pin.

15, rolled up along the short side,

16, then turn 90 degrees and place.

17, and then introduce a small dose,

18, rolled up along the short side,

19, others are operated well in turn,

20. Then roll out a small dose and wrap it in the stuffing.

Filling practice:

1, cut the yolk 12 in half.

2. Divide the green bean paste into 24 parts, and then wrap it with egg yolk (the cut surface is also wrapped outward when wrapping, so that the cut surface looks good)

3. Put the wrapped stuffing on the baking tray.

4. Wrap all the fillings in the crust, brush the surface with egg yolk, sprinkle with black sesame seeds, put them in the preheated oven, 180 degrees, and bake in the middle layer for about 20 minutes.