1. Put the water and oily skin materials into the bread machine, knead until the film comes out, and let stand for half an hour
2. Mix the pastry ingredients, knead them into a dough, and refrigerate for half an hour
3. Divide the water and oily skin and the shortbread into 16 portions each, and round them
4. Wrap the shortbread into the water and oily skin and round it
5. Cover with plastic wrap and let stand for 15 minutes
6. Roll into rectangles one by one
7. Roll up horizontally
8. Cover with plastic wrap and let stand for 15 minutes
9. Roll out one by one into flat strips
10. Divide into two evenly with a scraper
11. Fold 1/3 longitudinally
12. Close, cover with plastic wrap and let stand for 15 minutes
13. Divide the mung bean paste into 32 equal parts and round them
14. Roll out the dough
15. Pack the bean paste filling, round and press slightly
16. Place in the baking tray
17. Put it in the middle of the preheated oven and heat it up and down at 170 degrees for 20 minutes
Tips:1. Adjust the amount of water in the water oil skin according to the water absorption of the flour
2. When the temperature is high, the pastry must be refrigerated and set aside
3. Allow enough time to stand for each process, not easy to mix and crisp
4. Adjust the baking temperature according to the attributes of each person's oven
5. Only 32 can be made
