Ingredients: 250g mung bean, 0/200g water/kloc-,50g rock sugar, 20g butter and 20g condensed milk.

Exercise:

1. Mung beans are soaked in the refrigerator for one night in advance until they become bigger, and then they are crushed when pinched.

2. Filter out the water, pour it into the pot, add 1200ml of clean water, add 50g of rock sugar, bring it to a boil with high fire, and skim off the floating foam.

3. Boil until the water is dry, and add 20g butter and 20g condensed milk.

4. Continue to stir-fry mung beans.

5. Take out the egg tart skin from the refrigerator, take out the frozen tin foil, leave it for a while, and then roll it thin.

6. Warm mung beans, then put them into 50g balls, put them on the rolled egg tart skin, and set them down.

7. Preheat the oven in advance 180 degrees. Brush a layer of egg yolk liquid or sprinkle sesame seeds on the surface.

8. Put in the oven 180 degrees 18 minutes.