The crust of the pot cake feels like a Western-style pancake, just wrapped in the bean paste, which is a thick Chinese taste. Although the batter batter is not added with baking powder or baking soda, the taste of the egg white milk is soft and smooth. After wrapping the filling, use a half-fried method to fry the golden crispy pancakes. The taste is greatly increased. . . I naturally like the red bean, I like it more than the Western-style pancake~~
Stir the flour, salt and eggs evenly. Add the milk to the batter without granules. Add a little corn oil and mix well.
Heat the pan, brush a little bit of oil at the bottom of the pan, pour the batter into portions, shake the pan to spread the batter, turn it over quickly after solidification, fry it into a pancake and remove it (do not fry until golden brown on both sides)
Spread the bean paste filling (flattened) in the center of the fried crust, and fold it up. The left and right sides are wrapped into a rectangular shape, and the sealing is sealed with a batter.
Put 3 tablespoons of oil in the pan and heat it. Put the wrapped bean cake in half and fry until golden on both sides. Then cut into cubes and enjoy.
1. The batter should be thoroughly mixed, and there should be no granules to prevent the cake from being uneven. 2, when making the crust, the firepower should not be too big, otherwise the batter will not be able to spread until it is evenly spread. The crust does not need to be fried until golden, because it will be fried again later, otherwise the color will be too deep. 3, bean paste can be replaced with jujube or other favorite fillings, making salty stuff is also very good