1. Appreciation of finished products
2. Appreciation of finished products
3. The oily skin is also divided into small groups of 16 grams
4. Press the oily skin and roll it out slightly to wrap the shortbread
5. Close the mouth tightly and face down
6. Roll into a bull tongue with a rolling pin
7. Roll up
8. Roll everything up and put it neatly, wrap it in plastic wrap and wake up for 20 minutes and repeat step 6.7 to wake up for 20 minutes
9. Take a piece of dough, fold both sides in the middle, and press flat
10. Roll out with a rolling pin
11. Pack the mung bean paste (my mung bean paste is made in advance) and wrap it up and close the mouth down
12. Flatten
13. Put it on a baking tray lined with greased paper
14. Soak the red yeast rice powder in clean water, dip the tail of the chopsticks on the cake, preheat the oven for 200 on the top and 175 on the bottom. Bake the middle layer for 30 minutes and color it! Time and temperature are adjusted according to your own oven personality
15. Just let it cool and ready to use
16. Appreciation of finished products
17. Appreciation of finished products
18. Appreciation of finished products
19. Appreciation of finished products
20. Appreciation of finished products
21. Appreciation of finished products
