1. Mung beans are soaked overnight in advance
2. Put the mung beans in the pot, add water to half the mung beans and cook until they bloom
3. Remove and put into a non-stick pan, add corn oil and fine sugar, stir fry until the water evaporates, and reach the state shown in the picture
4. Put it in a bowl and let cool, and divide forty evenly (you can divide it equally according to your own preferences, I made a smaller one)
5. The oily skin and shortbread are mixed separately and knead into a smooth dough
6.
Divide into 40 portions (made in a rush at night, so the quality of the photos is not very good and not complete, you will see it, if you don’t understand, you can go to the front to look at the meringue method of egg yolk pastry)
Take a oily skin, wrap a shortbread, squeeze tightly, and close up
7. Roll out into an oval shape, roll up from top to bottom, set aside to stand for later use, roll up all forty copies
8. Go to a rolled one, press it flat, roll it into an oval shape again, roll it up from top to bottom, roll it up and place it for later use
9. Take a piece of dough, press the mouth upwards to flatten it, roll it into a thick skin with a thin edge in the middle, and put a piece of mung bean paste
10. Wrap it, close it down, press it slightly
11. Put it in the baking tray, put it in the preheated oven, middle level, upper and lower heat, 175 degrees, about 20 minutes, the surface can be slightly colored
