Very simple red bean cake, but also patience over and over again, loosening over and over again. When you finally pack the red bean stuffing, you can breathe a sigh of relief and finally you can put it into the oven. Not technical, but also a patience
Wake up both dough and wake up for 30 minutes
Divide the two dough into strips, each divided into 10 segments
Take out a piece of oil, squash, round
Wrap a piece of butter cake and pinch it tightly
After waking up for 3 minutes, flatten and grow strips
Tightly rolled up from one side
Press flat again, repeat the length
Roll into a round shape, wrap it in the bean paste, squeeze it tightly, and lightly press it into a round cake.
The surface is brushed with egg yolk water. Preheat the oven to 200 degrees and bake for about 30 minutes. (In the middle, cover the tin foil to prevent the color from being too dark)
The egg yolk liquid is best filtered, so that the skin will be more beautiful; after the oven is released, the net is completely cooled and then stored in a sealed bag. The next day, it is still crispy and delicious.