1. Soak 200 grams of mung beans one night in advance.
2. Steamed mung beans. Steam until the mung beans crush as soon as you pinch them, about 20 minutes.
3. After the mung beans are steamed, add milk and break them in a wall breaker.
4. Put it in a pot, add 100 grams of white sugar, 30 grams of butter, fry until it does not stick to the pan, and let it cool for later use. After cooling, divide into about 30 portions and knead round for later use.
5. Make water and oil skin. 250 grams of all-purpose flour, 80 grams of lard, 90 grams of water, 50 grams of sugar. Knead out the film.
6. Puff pastry. 180 grams of cake flour, 90 grams of lard. Mix well.
7. Divide the oil skin and puff pastry into about 30 minutes.
8. Wrap the puff pastry in a water-oiled skin.
9. Puff pastry twice.
10. Wrap the bean paste filling in the dough. Reunion. Press flat. And print the pattern with food coloring.
11. Preheat the oven in advance. Bake at 180°C for about 20 minutes. Baked.
12. Layers of crisp, touch the slag. It's so delicious that I don't have friends.