1, details of raw materials: 50g of soybean flour, 20g of glutinous rice flour 120ml of water/kloc-0, 250g of adzuki bean, a large piece of rock sugar and appropriate amount of sweet-scented osmanthus sugar.

2. Put the soybean powder into a wok, stir fry on low heat, stir fry until the color becomes darker, and set aside for later use;

3, red beans are washed clean, put into a pressure pot, add rock sugar and water to the red beans;

4. After charging the pressure cooker, cook for 10 minute and turn off the fire;

5. Filter out the excess soup and press the red beans into bean paste with a shovel;

6. Add two spoonfuls of sweet osmanthus into the bean paste, stir evenly, and the bean paste stuffing will be ready (if the water in the bean paste is not filtered, you can pour a little oil into the wok, pour the red bean paste into the pot, and stir fry to the right degree);

7. Mix glutinous rice water with water and form a dough;

8, pat flat, put it in a steamer, steam for 20 minutes on high fire, take it out and let it cool;

9. Sprinkle cooked soybean flour on the chopping board while rolling, and roll the dough into a large oval shape;

10, spread a layer of red bean paste, roll it up from one side, roll it into long rolls, and cut it into small pieces with a knife.