1. Prepare the materials in advance for use
2. Add the granulated sugar to the milk and stir with a hand mixer until the sugar melts
3. Then add the eggs and stir well
4. Sift in low-gluten flour and cocoa powder and stir until there are no particles
5. Butter melts in hot water ahead of time
6. Add the melted butter and stir well
7. Pass the stirred batter through a sieve, let it rest for 20 minutes, set aside
8. Heat in a non-stick pan over low heat, add a spoonful of batter and turn around, spread into an omelet
9. Fry on low heat until the batter is formed, and small bubbles are formed at the bottom of the cake, which can be poured out
10. Let the fried skins cool and spread them one by one
11. Then add the confectioner's sugar to the whipped cream and use an electric whisk to beat until it is textured. Add the red beans and mix well for later use.
12. Spread a layer of light cream on the pancake skin, smooth it with a spatula, and fold in the upper and lower round edges
13. Rolling the pancake skin from left to right
14. After the roll is finished, wrap it in plastic wrap and put it in the refrigerator for 30 minutes
15. Sprinkle with cocoa powder after taking it out
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