Green bean paste pot cake

1

Pour boiling water in a circle over the mixture of flour and a little salt.

2

Stir into small balls with chopsticks, then pour in cold water.

3

Gather the small dough into a large dough. At this time, the dough is very wet and sticky, so do not knead it. Cover it with plastic wrap and wake for 30 minutes.

4

Spread about 50 grams of mung bean paste on plastic wrap into a square.

5

Soak the dough with dry flour and rub it.

6

Take 1/4 of the dough and knead it evenly.

7

Roll out the thin dough into a round shape, and use your hands to remove the dry powder on the skin as much as possible.

8

Put it into the pan and dry brown over low heat, and brown until set.

9

Remove the dough sheet and place it on a plate, place the bean paste on top, and tear off the plastic wrap.

10

Fold the cake crust.

11

Put a little oil in the pan.

12

Fry the cake on low heat until golden brown on both sides.

1. The crust of the pot cake should be relatively soft, so there is more water when kneading. If you need something softer, you can choose a full ironing method. 2. Roll the cake as thin as possible. Friends who don't roll round cakes can use a plate to press them on the crust like I did to remove the excess. It's completely unnecessary if you don't pursue good looks. 3. Try to shake the dry powder clean before pancakes, otherwise it will easily burn when pancakes. 4. Step 4 When pancakes, do not put oil in the pan, just fry them with low heat until they are set, and do not need to be cooked. 5. The bean paste I made has no oil and is relatively dry. If the bean paste you use is soft and smooth, you can omit the step of laying it on plastic wrap and apply it directly to the shaped cake.