1. Mix the ingredients of the oil crust and the shortbread separately and knead into a smooth dough. After kneading the dough into a dough, let it relax for 30 minutes. Keep the dough in the refrigerator.
2. Divide the loose dough into 18 grams/piece of oily crust and 12 grams/piece of oily pastry.
3. Take one oily skin and press flat, put in a shortbread.
4. Slowly push up the oil crust to cover the oil pastry. Squeeze the mouth and round it.
5. Roll out a pastry-covered dough into a tongue shape.
6. Then roll it up from top to bottom and relax for 15 minutes.
7. Roll the rolled up roll again.
8. Roll up into a short roll again and relax for 15 minutes.
9. Fold the rolled loose dough in half as shown in the figure.
10. Roll out into round noodles and put in mung bean paste.
11. Pinch the bottom tightly after closing the mouth.
12. After all is done, put it into the bakeware. Press it down slightly.
13. Brush the surface with liquid egg yolk.
14. Then use a knife to make two cuts on the surface.
15. Put it in the preheated oven, middle level, upper and lower heat, 180 degrees, about 25-30 minutes.
16. Take it out to let cool after baking.
Tips:Don't make the dough of the oily skin too dry, otherwise it will not be malleable when it is wrapped, and it will break easily. The filling can be changed to what you like.
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