Bean paste pot cake is one of the few Chinese desserts that I like to eat ~ every time I go to a restaurant to eat, I will definitely order a plate of bean paste pot cake to eat it to feel complete. In fact, you can simply make delicious bean paste pot cakes at home, which is not difficult at all, and it takes 30 minutes to complete it! ~ Stir and fry, it is the simplest dessert, the ingredients are cheap, but the restaurant sells very expensive
Bean paste pot cake is a Shanghai dessert, which is often seen in the recipes of Shanghai restaurants ~ In fact, the bean paste pot cake is a Chinese-style pancake, filled with bean paste for dessert. My favorite bean paste pan cake is thin skin, the filling does not need too much, the crust is fried crispy, it is the most edible! ~The bean paste filling can be made yourself, or you can buy ready-made ones. However, it is recommended to buy ready-made bean paste, do not buy Japanese, Japanese bean paste has more moisture, which will affect the taste.
Bean paste pan cake
Material: (4-6 pieces)
Medium gluten flour......... 100g
Egg............ 1 pc
water............ 200mL
Chinese bean paste filling............ 150-160g
method:
Step1. Beat the eggs, add the sieved flour and stir well, add water and stir into the batter, sift to remove the coarse grains.
Step2. Pour a little oil over a non-stick saucepan and spread well with kitchen paper. Add the batter batter from the heat, shake it into a large pancake, put it back on the stove and cook for about 1 minute, and then the four sides of the cruscuit will naturally tilt.
Be sure to paste from under the fire and shake your hands into large pancakes
Step3. Turn the crust of the pancake on the reverse side and fry for an additional 10-20 seconds before taking out and repeating to make a total of 5 sheets.
Step4. Spread a piece of plastic wrap on the workbench, take about 30g of Chinese bean paste filling, and use the noodles across the plastic wrap to form a thin rectangular bean paste filling, and make 5 parts of bean paste filling.
Step5. Put the bean paste filling in the middle of the pancake crust, wrap the crust, and never show the filling.
Wrap left and right sides first
Wrap up and down compact the opening so that the crust does not swell and explode when fried
Step6. Add 2 tablespoons of oil to a non-stick pan and fry until golden and crispy on both sides, remove the cut pieces and serve.
Tips:
1. The water content of the batter pulp will be very high, which is right!
2. Bean paste filling to use Chinese bean paste filling, Japanese Tokachi bean paste filling water content is too high, when frying will be very easy to leak filling.
3. The crust of the bean paste pan cake should be fried thin to be delicious, do not have holes, otherwise the bean paste pan cake will burst open and leak the filling.
4. The final step of the traditional bean paste pan cake is to fry it to a golden brown, if you want to be healthy, you can half fry it, and a little less oil!
5. Bean paste pan cake can be pre-fried crust, wrapped in filling, wrapped in plastic wrap, put into the refrigerator for 3 days, and then taken out when it is time to eat, fried into a golden brown
6. The non-stick pot I use is 26cm, you can make 5 parts of bean paste pan cake, relatively small, the rectangular size of the bean paste filling, depending on the size of the crust fried in the non-stick pot.