About 6 components
Beat the eggs into the pot, add the sugar, beat with a whisk to evenly foam, add honey, add milk and salad oil, then whipped evenly
Low-gluten flour, milk powder, baking powder, sifted and mixed evenly, and then sieved into the egg liquid several times, cut into a uniform smooth batter, and the bean paste is divided into small pieces.
Squid burn mold smear, squeeze the batter into the mold, put red bean paste in the middle, then cover the bean paste with batter, close the lid
Heat the gas stove for a minimum of 1 minute, then turn the mold over for 1 minute. Finally, turn off the mold for half a minute to open the mold and heat it on the shelf.
Soften the butter at room temperature, add the butter to the sugar to make the color white, and the volume is enlarged.
Eggs are broken up, the egg is added to the butter 3 times, add once and then add again, until all stir well
Mix low-gluten flour and baking powder, add to the butter, dissolve the cocoa powder in the milk, add to the flour, and mix well with the butter.
Pour the batter into a paper cup (seven full), peel the pistachio, mash it with a rolling pin, and sprinkle it on the batter.
Put it in a 180 degree preheated oven for 25 minutes
1, the egg liquid does not need to be sent, hit evenly foaming 2, sifting twice can make the flour mix more air, making the finished product more soft 3, sieve into the flour several times, to ensure that the mixture is smooth and no face, the mixing method should be mixed up and down to prevent the flour from sticking out 4, the batter in the mold does not need to be too full, otherwise the squid cooked is too soft and not soft, the effect of baking powder, the batter can be big 5, do not put too much bean paste, too much bean paste will affect the beauty of squid burning