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1.
Pour the ingredients of the shortbread into a container, stir it with a spatula, and put it in the refrigerator for 30 minutes.
Put the raw materials of the water and oily skin into the container, after mixing evenly, put the dough in the bread machine, kneading mode for 15 minutes, until the dough can be pulled out of the film. Put it in the refrigerator for 30 minutes.
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2.
Divide both the water oil skin and the shortbread into ten portions;
Roll out the water and oily skin into a round cake with a thickness in the middle and thin around the circumference, wrap it in the shortbread, close it down and let it rest for 15 minutes. (The weather is hot, you can put it in the refrigerator to relax)
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3. Squash the oily skin into a beef tongue shape, roll it up, and relax for 15 minutes.
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4. Squeeze it again, roll it into a beef tongue, roll it up, and relax for 15 minutes.
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5. 25 grams of mung bean paste, knead into a ball for later use.
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6. Press the middle of the oil sheet and fold it in half.
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7. Then squeeze it and roll it out into a thin dough in the middle.
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8. Pack the mung bean paste.
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9. Close the mouth down and press into a round cake.
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10. Preheat the oven at 210 degrees and bake for 25-30 minutes. (Some ovens can be 180 degrees)
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Tips:The specific oven temperature and time depend on the situation of your own oven, and you can see that the surface of the crust is slightly yellow.