Broad bean kernel

200 grams

Chapati, India

Three.

condiments

sugar

20 grams

butter

10g

salt

1?o'clock

step

1. prepared raw materials.

2. Cooked peeled broad bean kernels.

3. put it in boiling water for more than ten seconds and remove the cold water.

4. Add a little water to the scalded watercress and mash it with a stirring rod.

5. Add some butter to the pot and melt it.

6. Add the stirred bean paste and a little sugar.

7. Stir fry until the water is dry, and let it cool for later use.

8. Melt the flying cake at room temperature 10 minutes in advance and wrap it with bean paste.

9. Fold in half from the middle and press the edge with a fork.

10. Brush a layer of egg liquid on the surface.

1 1. Preheat the oven for 200 degrees, and the middle layer 15 minutes.

12. You can eat!

skill

1. The bean paste should be fried dry.

2. Observe the oven temperature and adjust it according to your temper.