Mung bean filling, Start by putting all the ingredients in a blender, blending until smooth, then simmer over medium heat until sticky. Allow it to cool down.
Black Sesame filling, start by blending the roasted black sesame. Then put all ingredients into the blender, blending until smooth, then simmer over medium heat until sticky. Allow it to cool down. Form the filling into a small ball (20 g) and set aside.

Water Dough, start by put water, sugar, salt and grape seed oil into the mix bowl. Whisk to dissolve sugar. Add the sift cake flour and egg. Whisk to combine, then bring to knead until smooth. Cover for 2 hours. Oil Dough, put the 2 ingredients into the small bowl, knead to combine well. Cover for 2 hours. After 2 hours, device 20 portions of the water dough and oil dough. Form the dough into a ball(38-39 g, 14 g).

Flat the water dough, put the oil on and wrap it. Flat the dough as shown, roll it from the top. Flat it again and roll it.

Cut into 3 portions. And flat it as shown. Put the filling on and wrap it like a small ball. You will get 60 pieces of Chinese pastry. Brush the yolk egg before bake.

Preheat the oven at 175 degrees celsius, bake for 20 minutes.