1. The sticky cornmeal is mixed with flour and yeast. Home-grown sticky corn is dried and ground into thin noodles. The color is lighter.
2. Add water to knead the dough into a softer dough and let it rise in a warm place
3. Fermented dough
4. Divide into two parts after venting, round up
5. Take a portion and roll it out into a circle
6. Smeared with red bean paste
7. As shown in the figure, make a cut along the radius of the circle
8. Roll up along radius
9. Until all rolled up, squeeze tightly and close the mouth
10. Finish it up a bit and roll it out again. Don't roll it out too thinly, it's better to be thicker
11. Fill the pan with oil and heat, put the cake dough, cover the pan and fry on low heat,
12. Fry on one side until golden
13. Fry on the other side. In the meantime, it can be turned over repeatedly to make the cake evenly heated
14. Cut into pieces, the skin is crispy, and the layers of bean paste are delicious.
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