基本麵糰 (油皮)
• RedMan 普通麵粉 (Plain Flour) | 1242 | 115 gm
• RedMan 細砂糖 (Fine Sugar) | 1416 | 13 gm
• RedMan 乳化白油 (CREAMING) | 63721 | 47 gm
• RedMan 海盐 (Sea Salt) | 58416 | 1 gm
• 水 (Water) | [Not Applicable] | 47 gm

基本麵糰 (油酥)
• RedMan 蛋糕粉 (Cake Flour) | 1208 | 75 gm
• RedMan 乳化白油 (CREAMING) | 63721 | 37 gm

基本麵糰 (內餡)
• RedMan 細砂糖 (Fine Sugar) | 1416 | 70 gm
• Flechard 35% 鮮奶油 (Whipping Cream) | 58611 | 100 gm
• MUH 牛奶 (UHT Milk) | 55829 | 200 gm
• RedMan 無鹽奶油 (Unsalted Butter) | 68328 | 50 gm
• RedMan 鹹蛋黃 (Salted Duck Egg Yolk 10 pcs) | 12481 | 6 pcs
• 綠豆仁 | [Not Applicable] | 300 gm
• RedMan 綠豆粉 (Green Bean Powder 250G) | 11904 | 適量

**Directions Basic Dough (Oil Dough)**
1. Sift the flour and powdered sugar and pour it on the table to build a wall of powder
2. Put the butter and salt into the middle of the wall and slowly add water
3. Mix all the ingredients by hand until the dough is uniform and smooth, let it rest for more than 30 minutes
4. Finally, divide each piece into 30g pieces and set aside later.

**Directions Basic Dough (Pastry)**
1. Mix the butter and sifted low-gluten flour evenly
2. Divide into 20g equal portions, cover with plastic wrap, and let stand for 30 minutes (you can move it to the refrigerator in hot weather)
3. Take a piece of dough and wrap it in a piece of pastry, with the seam facing down, and the stem will grow into a strip.
4. Roll up and let rest for 10 minutes
5. Roll it into a long strip again, roll it up and let it rest for 10 minutes.

**Directions Basic Dough (Filling)**
1. Wash mung bean kernels, soak in water and let stand for 1 hour
2. Drain the water and pour in fresh cream and milk
3. Steam and then simmer for 15 minutes
4. Add the steamed mung bean kernels to the fine sugar and mix well
5. Use a juicer or food processor to puree, or use a spoon or fork to puree.
6. Put the mung bean paste into the wok, add butter and stir-fry until the water dries up (do not fry until it is too dry)
7. Wrap a piece of pastry dough with a piece of mung bean paste filling, seal it downwards, and coat the surface with mung bean flour
8. Bake at a baking temperature of 180 degrees for 10 minutes, then bake at 170 degrees for 15 minutes (make sure the temperature is not too high to avoid excessive coloring)

**Prepare the dough properly**
1. The dough should be soft and pliable, but not sticky. It’s important to knead it just enough for the ingredients to combine without overworking it, as overworking can result in a tough texture.
2. Let the dough rest for at least 30 minutes before rolling it out. This relaxes the gluten and makes the dough easier to handle.

**Create a delicate balance between dough and filling**
1. The dough-to-filling ratio should be balanced. Typically, the dough should be thin enough to highlight the filling, but thick enough to hold its shape.
2. Weigh the filling and dough portions to ensure even distribution. A common ratio is about 1:1 for filling and dough, but this can vary depending on preference.

**Seal the dough properly**
1. When wrapping the filling, carefully pinch the dough edges together to seal the pastry completely. Gently roll the filled dough ball to smooth out any seams.
2. Sealing the pastry well is important to avoid cracks or leaks during baking.

**Brush with egg wash for a golden finish**
1. Before baking, brush the pastry with a light egg wash (one beaten egg mixed with a little water or milk) for a shiny, golden-brown finish.
2. For an extra glossy look, you can brush it twice: once before baking and again after 5-10 minutes in the oven, just before the pastry firms up.