1. Original image of ingredients
2. Take out the flying cakes from the refrigerator and leave them at room temperature for 10 minutes, some of them soften and split into two
3. Cut the irregular edges, and then glue the cut edges on the edges of the square cake (sweep some egg liquid to make the stick stronger)
4. In the middle of the cake, put the red beans in
5. Put the other half on top, and use a fork to press out the pattern on the periphery. Note that it must be pressed tightly to prevent cracking during baking
6. Put it in a baking tray, make a few cuts on the cake surface, and then spread the egg mixture
7. The oven is 170 degrees, the middle level, the upper and lower fire for 20 minutes, bake until the surface is golden
Tips:The softened fly cake is especially dipped in your hands, so the action should be fast. If it gets stuck and cannot be used, you can put it in the refrigerator for a few minutes.
