1. Make two kinds of dough. Water and oil noodles: 500 grams of flour, 50 grams of cotton candy, 100 grams of salad oil, 250 grams of water. Shortbread noodles: 300 grams of flour, 150 grams of salad oil. Wake up with plastic wrap on water and oil surface for 20 minutes.
2. Divide the dough. 20 grams of skin, 15 grams of crisp, put the pastry into the skin, pinch and wrap it tightly.
3. Take a dough, place the rolling pin in the middle, roll it up and down. Roll up with your palm from top to bottom.
4. Place the roll upright, with the edge up, press it once, put the rolling pin in the middle, roll it up, roll it down, and fold it three times.
5. Roll it twice in the middle, then gently roll it out on the sides, and put 35 grams of mung bean paste into it.
6. Wrap it, close the mouth, and then close the mouth down and press it down with the palm of your hand.
7. Brush the egg yolk and sprinkle with black sesame seeds. Preheat the oven, top the heat to 240°, lower the heat to 200°, and bake for 20 minutes.
8. Fragrant and crisp.
Tips:When wrapping the pastry, be sure to wrap it, and gently roll it out when rolling, otherwise it will be easy to roll out the pastry.
