[Ingredients]

Basic sweet soy sauce paste 900 grams

Mung bean paste 300 grams

Whitesesame seedsas needed

[Preparation Process]

(1) Divide the fermented dough into pieces of 60 grams each, round them, and let them rest for 10 minutes.

(2) Gently flatten each piece of dough into a flat circle. Place an appropriate amount of bean paste in the center, then pull up the edges of the dough to enclose it tightly, shaping it into a ball.

(3) Brush with egg wash and coat with white sesame seeds for 30 minutes of final proofing.

(4) After the final proofing is complete, place themovenin an oven preheated to top heat 200℃ and bottom heat 150℃ for about 13 minutes.

Traditional stylemung bean pastebunsmostly use store-boughtmung bean paste buns, with the ratio of filling to dough being approximately 3:1The filling should be about three parts to one part of the dough by volume.