2. Take out 400g medium gluten flour, add 12g sugar, 1g salt and 83g boiling water, and stir.
3. Prepare 125g normal temperature water, add 3g yeast and stir well.
4. Pour the yeast water into the flour, then beat two eggs, stir well, cover and wake up for 20 minutes.
5. Add 24g of oil, knead into dough, and knead into a less sticky state. Wake up 1.5 hours.
6. poke a hole in the middle of the dough, sprinkle some flour, take it out a few times, and exhaust.
7. Hold the red bean paste into a ball, glue it with flour, knead it round, and do it in turn.
8. Divide the dough into several small portions, take a small dough, paste enough flour, knead it into a ball, then paste the flour, and shake off the excess flour.
9. Wrap the bean paste inside, like a pie, then flatten it and make it in turn. Sprinkle flour on both sides of the cake, cover with plastic wrap and wake for half an hour.
10, take a pot, put the cake after the pot is hot, and bake it on low heat. Turn the cake gently by hand to heat it evenly. When the bottom is set, turn it over and press it slightly. Cover the pot and wait until both sides of the cake are golden yellow.