Introduction:
Japanese: たぃききき, たぃやきタィゲ
Japanese: たぃききき, たぃやきタィゲ
Production steps:
I like full and chewy honey red beans, and share my ultra-simple method: soak red beans 100g overnight until they turn a little white, wash them several times and drain the water; Put into a heat-resistant container, add water 100 ml, dried tangerine peel14 pieces, and 50g of brown sugar/golden sugar (2-3 pieces of ginger can be added).
Sealed with tin foil, steamed in a pressure cooker, boiled, turned to low heat for 30 minutes after SAIC, taken out after natural decompression, completely cooled, refrigerated overnight for seasoning, and drained when used (red bean water can be used to make flour steamed bread).
Weigh all liquid materials in a mixing basin and beat them manually until the fine sugar melts; Add baking powder to flour and sieve twice (there are two kinds of materials, so sieve twice); Add the liquid material into the sieved flour, stir it evenly, and then put it into a measuring cup which is easy to pour; Let the batter stand for 10 minute, and let all the materials be fully mixed; In the last two minutes, turn on medium heat, preheat both sides of the baked steamed buns 1 min, and oil them for later use.
Turn off the fire to the minimum (the first furnace is unskilled, so you can turn it off directly), pour in the fish's amount of batter, add honey red beans with a small spoon, then control the flow of batter, gently cover the batter on the honey red beans, then spray the batter on the fish's tail, fins and mouth, cover it, heat it on low heat for 1 min, and turn it over for 30 seconds.
At this time, you can basically open the mold to observe the coloring situation (stop immediately when you find resistance, and try to open it after 30 seconds), and bake it into your favorite color as appropriate. Basically, this snack will be fully mature in about 2 minutes, so don't worry, just concentrate on burning; It is best to put the boiled turtle on the cooling rack to ensure that it is crisp outside and soft inside.