Crayfish

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Food preparation

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2. Low-banded powder, powdered milk, powdered powder and evenly mixed sifts

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3. Pumping eggs into the basin, adding sugar, and shattering them evenly to bubbles

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4. Add sifted powder

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5/6. Add honey, milk and salad, respectively, to continue to mix to fully melt sugar;

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5/6. Add honey, milk and salad, respectively, to continue to mix to fully melt sugar;

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7. Mixed evenly and placed in an easy-to-use pasta cup

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8. Bean sand is divided into approximately 18 grams each, and is provided in small pieces, which are easily accessible on the membranes

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9: The simulator is set on the gas stove to preheat both sides of the fire and brush a little bit of butter with it (I put a steering board on the gas stove so that it can evenly heat up, and the small fish colours are much better evenly made, and when there are no child shoes, it is necessary to watch the left and right-hand simulators while roasting, which also serves the purpose of even heating);

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10 If the map is poured into a small amount of paste, no paste will be added to the fish tail

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11. Fill up a piece of the inner cortex, flatten it down and put it in the middle, otherwise it is easy to show

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12, and then pour the cover over the inside and the fish tail, and it's all over the corner of the fish tail, so it's gonna look perfect

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13. Collapse the mould, with a medium- and small-fire heating approximately 30 seconds and a minute or so, and then 30 seconds, so that you can try to open it and check the level of the burn and then continue to heat up to two sides of the gold。

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Take it out and hang it on the dryer。

1. When heating and brushing the mold, brush not only the interior but also the edges. If the oil splashes out during baking, it will be difficult to burn off. 2. You need to control the amount of batter poured in; don't use too much. Just enough to cover the filling and reach the level of the mold is sufficient. This way, the resulting fish shapes will be beautiful and smooth without needing to be reshaped. 3. Since I used a heat diffuser plate, I used medium-low heat throughout the process. The browning is slower but more even, and it took about 3-4 minutes for a batch of fish. For those trying this for the first time and without a heat diffuser, I suggest starting with low heat throughout. You will get the hang of it after making 1 or 2 batches. 4. If the fish stick to the mold during demolding, it indicates that too little butter was brushed or it wasn't applied thoroughly. Clean the mold and start over; otherwise, you will continue to face difficulties removing them.