1. The main and ingredients are shown in the figure.
2. The flying cakes are put into the refrigerator in advance to thaw.
3. Cut the flying cake into squares. Cut the flying cake about 1 cm away from the square and cut four times along the four corners. Note that the two opposite corners are cut into a connected state, and the two opposite corners are cut into a disconnected state.
4. Twist the cut corners into a bow tie shape and brush the surface with egg wash.
5. Knock 1 egg into a bowl, beat it, and then brush the egg liquid on the square flying cake.
6. Fold the two diagonally connected faces facing each other.
7. Brush the egg wash again on the folded cake.
8. Squeeze an appropriate amount of red bean paste on the folded flying cake.
9. Cover the baking tray with greased paper, put the finished flying cake on top, and put the cut corners of the flying cake together.
10. Preheat the oven to 200 degrees for 10 minutes, and put the finished flying cakes in.
11. Bake at 200°C for 15 minutes. When the surface is colored, take it out and serve cold.
