working methods

Honey red bean or red bean paste is divided into 8 portions (1 20g) for standby.

Weigh the "powder" part of the four-color snapper baking material, mix and sieve for later use.

Then pour in 50 ml of milk and mix well, and bring out the four-color batter.

After preheating with the muffin machine of the snapper barbecue plate as instructed, brush with a little melted cream or sunflower oil/olive oil. Pour in the batter about half the depth of the snapper baking mold, add the red bean stuffing, and then pour in the remaining batter. (Only two Vitantonio-baked snapper can be baked in each batter. )

Turn off the lid and heat it. When the green light is on, open it to check the baking status. If it's not cooked enough, you can cover it and continue baking 15~30 seconds.

After baking, carefully take out the bamboo stick, stand on the iron frame to dissipate heat, and then decorate the edge with vegetable scissors after cooling slightly. Repeat the above steps until all the batter is used up.

The muffin powder I used already contains sugar, and the red bean stuffing is sweet, so I blended it without sugar or honey. Also, because no materials such as honey or eggs are used to color the cake crust conveniently, it can bake obvious red and green burnt colors of snapper. The snapper baked with rice flour will have a softer taste. If there is no rice flour, you can also use muffin powder instead.