1. Soak the peeled mung beans in water overnight, put in the pressure cooker, add water and level with the mung beans
2. Boiled
3. Add half of the corn oil of dried beans, 2/3 of the sugar, 1/10 of the condensed milk, stir fry in the pan until it becomes a dough, non-stick pan, cool for later use
4. Salted egg yolk soaked in oil for 2-3 days in advance
5. Put it into the baking tray, spray an appropriate amount of high white wine
6. Put it in the middle of the oven, heat up and down at 150 degrees for 5 minutes, and cool for later use
7. Put the water and oily skin materials into the bread machine, knead until the film comes out, and let stand for half an hour
8. Mix the pastry ingredients, knead them into a dough, and refrigerate for half an hour
9. Divide the water oil skin and the shortbread into 8 portions each, and round them
10. Wrap the shortbread into the water and oily skin, round, cover with plastic wrap and let stand for 15 minutes
11. Roll into rectangles one by one
12. Roll up horizontally, cover with plastic wrap and let stand for 15 minutes
13. Roll out one by one into flat strips
14. Divide into two evenly with a scraper
15. Fold 1/3 longitudinally
16. Close, cover with plastic wrap and let stand for 15 minutes
17. Divide the mung bean paste into 16 equal parts and round them
18. Wrap the salted egg yolk one by one
19. Rounding
20. Roll out the dough
21. Wrap in bean paste and egg yolk filling, round
22. Place in the baking tray
23. Sprinkle egg yolk on the surface, sprinkle black sesame seeds
24. Put it in the middle and lower part of the oven and fire up and down at 170 degrees for 30 minutes
25. After the surface is evenly colored, it can be out of the oven
26. Finished picture
27. Finished picture
28. Finished picture
29. Finished picture
Tips:1. Adjust the oil and sugar of the bean paste according to the taste of each person. The oil should not be too little, and it looks dry
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 amount of water added to the water oil skin according to the water absorption of the flour
5. Adjust the baking temperature according to the attributes of each person's oven
6. This can be done 16
