2. 180 grams of flour and sugar, corn oil, water and mix well, kneaded into water oil surface.
3. Cover the dough with plastic wrap and set aside to rise for 30 minutes.
4. Divide the dough into 6 equal parts.
5. Take a piece of oiled dough and flatten it into the shortening dough, 6 at a time.
6. Take a piece of dough, flatten it gently, and roll it out with a rolling pin to form a tongue shape.
7. Then slowly rolled up, several pieces of dough in turn well rolled.
8. Roll the dough covered with plastic wrap and let it rest for 20 minutes, and do it again according to this practice.
9. Cut the rested dough into 3 sections.
10. Gently flatten one section in the center, roll it into a piecrust, put in a piece of red bean paste, and wrap it up like a bun.
11. Wrap the red bean cake round.
12. Press down gently with your hands, then use a rolling pin to smooth out the top.
13. Place on a baking sheet, face down.
14. Preheat the oven well in advance, 180 ℃, upper and lower heat, middle layer, bake for 20 minutes, then turn over and bake for another 10 minutes.
15. Sizzling red bean cakes baked.