Cooking Steps

1. 

   Step1:Soak the mung bean overnight. Knead it with your hands and peel it off. Mash it with a blender. Heat it in a non stick pot and put in butter. Put in the mung bean puree. Add sugar. Boil over low heat until the mung bean puree doesn't stick. During the boiling process, keep stirring to avoid burning.

2. 

   Step2:Mix all the oil skin materials together. Knead into dough. Divide into small dough of uniform size. Cover with plastic film and relax for 30 minutes

3. 

   Step3:The pastry materials are mixed together. They are rubbed into small dough equal to the oil skin

4. 

   Step4:Roll the pastry into a circle, put the pastry in the tundish and close it dow

5. 

   Step5:Roll the wrapped dough into an oval shap

6. 

   Step6:Roll u

7. 

   Step7:Roll the rolled dough into a long shape. Roll it up and down. Repeat this step twice. Let it stand for 15 minutes.

8. 

   Step8:Knead the mung bean stuffing into a small ball of the same size as the oil skin.

9. 

   Step9:Flatten the dough, roll it into a circle, wrap it with mung bean filling, and close it down.

10. 

    Step10:Preheat the oven to 200 ℃. Bake for 15 minutes. Turn over. Put it on top of the oven and bake for another 15 minutes.