Braised Causeway with bean paste(dou sha tong luo shao )

Braised Causeway with bean paste

Introduction:

Production steps:

Step 1: mix the eggs with sugar by hand

Step 2: add 1 teaspoon honey and mix well

Step 3: add the sifted powder twice (low powder, baking powder)

Step 4: add the melted butter and stir

Step 5: wrap in plastic wrap and refrigerate for 10 minutes

Step 6: add milk in batches to adjust the consistency of the batter

Step 7: until the dripping batter disappears quickly

Step 8: scoop up a spoonful of batter and heat it in a preheated pan over low heat

Step 9: turn over when small holes appear on the surface

Step 10: turn over and fry on the other side until slightly colored

Step 11: take a piece of dough and put some bean paste in the center

Step 12: take another cake and cover it

Materials required:

Egg: 1

Low powder: 60g

Baking powder: 1g

Butter: 5g

Milk: 25ml

Fine granulated sugar: 40g

Honey: 1 tsp

Precautions: 1. The batter poured into the pot should be finished at one time, and the pause will cause the surface of the cake skin not to be integrated, but it will not affect the taste; 2. The flipped cake skin only needs to be fried until it is slightly colored.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Dou Sha Tong Luo Shao