Then he picked up the rolling pin and slowly rolled out the mung bean paste.
After completing this step, he lifted the white cloth and used a long dessert knife to scrape evenly over the mung bean paste, ensuring uniform thickness.
Then he trimmed the four edges to turn the mung bean paste into a rectangular sheet.
With this step done, it's time to spread the red bean paste in the middle.
The traditional method is to squeeze a line of red bean paste on each side of the mung bean paste, then roll them toward the center, shaping it like a pig's nose, and that's it.
However, today's mung bean paste was too much, too wide, making it impossible to roll into that shape, so Lin Xu simply spread a layer over the mung bean paste with a spatula.
Spreading done, he lifted the white cloth and folded it towards the center.
Once the mung bean paste was rolled up, he pressed it to make the roll firm.
Then he continued rolling forward until it formed the shape of a flower roll.
