The dark outer belt has a slight bitterness that makes the sweetness more attractive. The loose-skinned crust skin is milky, with a soft and delicate honey bean paste. It is very flexible and bites a tenacity with a gentle taste.
3 eggs are broken up, add 40g of fine sugar to the broken egg liquid 3 times, and mix well with the egg beater (you need to mix well every time you add sugar to add the next sugar).
Pour 45g of milk into the egg mixture and mix well.
Add 120g of sifted low-gluten flour, 1g of salt and 2g of baking powder, mix well until no granules, set aside, and produce small bubbles on the surface.
Prepare a wet towel and set it aside. Take a water-free pan and simmer until 70-80 degrees (about 4 minutes). Place the pan on a wet towel and listen to the spurs.
Then pour the right amount of batter into the center of the pot to make it a beautiful circle. Then move the pot back to the stove, heat it to a small surface and the air bubbles will break and solidify (about 3 minutes). Turn over the surface (preferably with a rubber spat or wooden shovel) and continue to heat for 10 to 20 seconds. Note: Repeat steps 4 and 5 for each crust, and use a wet towel to cool down to avoid excessive temperature, which will cause the crust to be burnt or unevenly heated to produce inner and outer rings.
Take the fried crust, apply a proper amount of bean paste on the light side, add a proper amount of honey red beans, and cover another crust.
I also branded a small paw print! Buy a brand of a treasure, burn it on fire for about 40 seconds, cover for 1 second~ finish!