Ingredients: low-gluten flour, eggs, water, baking powder, sugar, salad oil.

Practice:

A? Mix low-gluten flour, eggs and water together? It depends on whether the consistency used is enough, and then add or delete it.

B? Add baking powder and sugar and stir until dissolved.

C? Finally, add some salad oil and mix well to make the pulp smooth and special.

Note: Because alum is not used to stabilize the hide pulp, it is better to keep the hide pulp away from the fire source and use ice cubes to keep it cold.

Red bean stuffing

Ingredients: red beans, clear water, disaccharide, white powder water.

Practice:

A? After washing red beans, soak them in water for one night to soften them.

B? Add water to cover the red beans and cook more? After boiling, turn to low heat and continue to cook for 40 minutes (slow fire, no more water)

C? After the red beans are cooked thoroughly, add two sugars to make them sweet? Turn the fire to melt the sugar.

D? After cooling, add a little oil and mix well? Make the red bean stuffing more oily

Cream filling

Ingredients: low-gluten flour batter, water, sugar, egg yolk, condensed milk, vanilla powder, salad oil.

Practice:

A? Add water to flour to make batter.

B? Boil the water in the pot? Add material A and cook it into a soft toothpaste paste? Turn off the fire, add sugar and egg yolk, stir and cook with residual heat.

C? Add condensed milk and vanilla powder and mix well? Finally, add some salad oil

Peanut stuffing

Ingredients: peanut powder, cow milk powder (generally acceptable), maltose (water) and clear water.

Imagawayaki

material

Crust: a little, fine sugar 1/2 cup, 2 eggs, low-gluten flour 1 cup, water 120cc, red bean stuffing: appropriate amount, red sugar 10 two, big red bean 1 kg.

method of work

1. Beat eggs and sugar evenly, water and dough evenly, then mix them, add honey and mix well, and then make noodles.

2. Preheat the model, coat it with a layer of oil, pour it into 8 minutes full, and turn it around in the model with a brush, so that the model wall is evenly covered with the upper surface until the surface is blistered and slightly dry, and an even number of them need to be prepared for use.

3. Put a proper amount of red bean stuffing in half of the crust, then cover another crust, press it while it is hot, so that it can be tightly fixed around, and then bake it a little, then take it out and eat it while it is hot.

4. Red bean stuffing method-soak big red bean in water for one night, wash it, remove inferior red beans, put it in a pot with water to cover the material, cook it on medium-high fire until it boils, then cook it on low heat for 25 minutes, then turn off the heat, add red sugar and cover the pot for about 3 minutes.