Auspicious mung bean cake

Overview

Originally I just wanted to make ordinary mung bean cakes, but to celebrate the occasion, I wanted to add some embellishments!

Appreciation of the finished product
Appreciation of the finished product

$Auspicious mung bean cake step 2$
The oil skin is also divided into small balls of 16 grams
Flatten the dough and slightly roll it out to wrap the pastry
Close the mouth tightly and face downward
Use a rolling pin to roll it into beef tongue
Roll up
Roll everything up and put it neatly, wrap it with plastic wrap and let it rest for 20 minutes. Repeat step 6.7 and let it rest for 20 minutes
Take a piece of dough and fold it into the middle and press it flat
Use a rolling pin to roll it out
Wrap in mung bean filling (my mung bean filling is made in advance) and wrap with the seam facing down
Press flat
Place on a baking sheet lined with greaseproof paper
Soak the red yeast rice powder in water, use the tail of a chopstick to dip it on the cake, and preheat the oven to 200 and 175 respectively. Bake the middle layer for 30 minutes to get color! Adjust the time and temperature according to your own oven characteristics
Take out of the oven and let cool before use
Appreciation of the finished product
Appreciation of the finished product
Appreciation of the finished product
Appreciation of the finished product
Appreciation of the finished product
Appreciation of the finished product