Just past Children's Day, I don't know if your circle of friends still celebrates Children's Day. Although I have grown older, the state of life of still having a childlike heart is actually worth learning from many people. If there is anything in childhood that impresses us the most. Or maybe when I was a kid, I wanted to have something very much. Doraemon's pocket, must be one! Whatever you want, just reach into your pocket and get it. I don't know how many children envy Nobita can have Doraemon, can have any door, can have bamboo dragonflies and so on. Although we can't get Doraemon, as a foodie, the same money is still OK - gong roast, worth arranging!
Gong Yaki, also known as golden cake, is called tung gong yaki because it is made up of cakes like a copper gong. It is a kind of dessert baked until the dough crust, with a sandwich such as red bean filling, and is loved by the Japanese. In fact, if the gong is put in China, it is a bit like the state of the red bean cake that we are more familiar with, although the name is different, but it is all the same delicious and tempting.
The crust of the gong roasted cake emits a rich honey aroma, and the delicate outer skin and the smooth inner filling blend to create a wonderful taste, whether it is the original red bean flavor, or the strong cream flavor, or the strawberry fruit flavor that was later improved, with milk tea or coffee, which is synonymous with petty bourgeois life. It's just as good to eat it directly as a small snack.
In order to cater to the taste of Chinese, on the basis of the original red bean flavor, new flavors such as meat floss, beef, and mung bean have been developed to meet the needs of different young people and different preferences.
This time, the gong roast is more inclined to supplement food, suitable for children over 12 months old. Because it is for children to eat, in the ingredients of the red bean filling and there is no sugar, if the adult eats it, you can put the beaten red bean filling into the pot, and then add sugar and butter, and constantly stir the red bean filling over a low heat, so that the red bean filling becomes sticky, so that the taste is better Oh ~
material:
100g red beans, 300ml of water, 2 eggs, 60g of low gluten flour, 40g of milk, 30g of sugar, 20g of cooking oil
steps:
1. Wash the prepared red beans, put the red beans in three times more water than the red beans, soak them overnight and set aside
2: Pour the soaked red beans together with the red beans and water into the blender, select the rice paste function and whisk into the rice paste
3, The egg white and egg yolk are separated, add flour to the egg yolk, cooking oil and milk and stir well
4, put the egg whites into a completely clean basin, beat with an egg beater, add the prepared granulated sugar to the egg whites three times, and then beat them successively until the dry foaming (the so-called dry foaming is to lift the whisk, and the egg whites will appear a straight tip)
5, Take one-third of the egg whites, put them in the egg yolk paste and stir well, pour a third of the egg whites, stir well, and finally put one-third of the egg whites and stir well
6, Heat the pan, use a small brush or kitchen towel to dip a little oil evenly on the pan
7, Pour a spoonful of batter on the pan with a soup spoon and make the size you want according to the size of the pot
8, low heat until the surface of the gong is bubbling, turn the noodles with a spatula, and bake brown on both sides
9, take a piece of copper gong roasted dough skin, sandwich the red bean filling in the middle, and then cover with another slice