1. Pour all the oily skin ingredients except the lard into the basin and stir well with chopsticks
2. Move to the kneading pad and knead for about ten minutes, then add the lard for the oily skin and continue to knead
3. Knead until the dough can pull out the film
4. Close up and cover with plastic wrap
5. Now make the shortbread: mix the ingredients for the shortbread
6. Cover the two doughs with plastic wrap and relax for half an hour
7. Divide into four equal parts after relaxation
8. Take a portion of the oil skin and squeeze it into a portion of the shortbread
9. Wrap it like a bun with the mouth facing down, cover with plastic wrap and relax for 20 minutes
10. After relaxing, take a portion of the puff pastry dough and flatten it and roll it out with a rolling pin
11. Roll up, roll it all up, cover with plastic wrap and relax for 20 minutes
12. After relaxing, take a shortbread roll, squeeze it, and place it upright
13. Roll out and roll up with a rolling pin
14. Roll all out and cover with plastic wrap to relax for 20 minutes
15. After loosening, take a portion of the pastry roll and divide it into two with a sharp knife
16. Incision facing up
17. Take a cut of shortbread, squeeze and pack it into mung bean filling, wrap it with the mouth down
18. After flattening, use a sharp knife to cut six knives
19. Twelve more knives, remember not to cut
20. Pinch the edge
21. Organize everything and put it in a non-stick bakeware
22. Put a little egg yolk on the center and sprinkle some sesame seeds
23. Put it into the middle layer of the oven preheated at 180 degrees, and bake for 25 minutes.
24. Finished picture
