Bean paste pot cake
Ingredients: salt,medium-gluten flour,bean paste,cold water,Get off the water
Recipe Recommendations
- medium-gluten flour 200g
- Get off the water 100g
- cold water 65g
- bean paste appropriate amount
- salt appropriate amount
- sweetening
- fried
- an hour
- simple
Steps for Bean paste pot cake
1
Raw materials are ready for use.
2
Pour the boiling water into the flour in circles to prevent the boiling water from concentrating at a fixed point. Use chopsticks to stir constantly until it becomes a loose dough.
3
Then pour in cold water and mix well with chopsticks.
4
At this point, it becomes wet and sticky dough.
5
Remove the dough, place it on the workbench, and continue kneading it with your hands.
6
Make a dough, cover with plastic wrap, and let it relax at room temperature for 30 minutes.
7
Divide the large dough into 5 evenly divided portions.
8
Use a rolling pin to roll it into a round and thin dough (ignore my rolling technique).
9
Spread the dough directly on the pan and brown over low heat. (You can also brush a small amount of oil at the bottom of the pot.) Shape the skin and shovel it out.
10
Spread the bean paste evenly on the dough. Fold the dough in half, top, left and right, to wrap the bean paste filling.
11
Fold the cakes for later use.
12
Heat the oil pan and fry over medium to medium heat.
13
Fry until golden brown on both sides.