Braised sea bream with rose bean paste(mei gui dou sha xian diao yu shao )

Braised sea bream with rose bean paste

Introduction:

"A lot of fish, isn't it cute? There's nothing hard to do, just take care of the heat. "

Production steps:

Step 1: prepare materials.

Step 2: knock the eggs into the bowl and add sugar

Step 3: add honey and stir well.

Step 4: mix the low flour and baking powder evenly, sift, pour half into the egg paste, mix well in one direction until there are no particles.

Step 5: add half of the milk into the batter, stir it in one direction, then repeat, add the remaining low powder, stir it well, then add the remaining milk, stir it in one direction until there are no particles.

Step 6: add salad oil and stir well. The batter can be poured into a large measuring cup to facilitate pouring into the mold.

Step 7: heat the sea bream on the stove and brush a thin layer of salad oil. Start from the tail and slowly pour in the batter. After the tail is full, pour it into the middle of the fish. The thin one can cover the bottom.

Step 8: scoop in the bean paste filling. The commercially available bean paste stuffing is very watery and sticky. You can use a small spoon to scoop it directly, but you must control the weight, otherwise the sea bream will break the skin in the end. One point needs 18g-20g, not more.

Step 9: slowly pour in the batter and cover all parts of the bean paste filling. Be sure to pour it slowly. If you pour it too fast, the batter will overflow.

Step 10: close the mold, heat it with low heat for about 1 minute, and gently open the mold. If the fish tail is not stuck, the color is just right. Or feel the upper mold open a little hard, change the side heating 1-2 minutes, so, often open observation.

Step 11: if the head is too dark, the tail is too light. Just heat the fish's tail for another 30 seconds. Until the fish tail color reaches the satisfactory color.

Step 12: roast the bream and put it into the air net to cool.

Step 13: don't put it into the plate to cool. There will be water vapor at the bottom, which will make it soft.

Materials required:

Egg liquid: 200g

Low gluten flour: 200g

Milk: 85g

White granulated sugar: 75g

Honey: 35g

Baking powder: 5g

Rose bean paste filling: right amount

Salad oil: 25g

Salt: 1g

Note: 1, there is honey in the batter, so it is very viscous. When pouring in the batter, be sure to pour in slowly. Not too fast. 2. According to their own firepower and their own control of the fire, appropriate adjustment of the size and time of the fire. When the fragrance comes out, the color is almost baked. The mold can be opened in the middle for observation. Just be sure to open it carefully so as not to tear the snapper apart.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Mei Gui Dou Sha Xian Diao Yu Shao