Ingredients

A. 15 grams of butter, B. 60 grams of whole eggs, 20 grams of fine sugar, 10 grams of honey, 3cc of soy sauce, C. 100 grams of milk, D. Low-gluten 100 grams of flour, 3 grams of vanilla powder, 2 grams of baking powder, E. appropriate amount of chocolate pudding filling

Method

1. Melt the cream and set aside.

2. Place ingredient B into a steel basin, stir evenly in a clockwise direction with a straight whisk, then add ingredient C and mix evenly.

3. Sift ingredients D together, add to method 1 and mix thoroughly, then add to method 2 and mix evenly.

4. After step 3 is left to rest for 60 minutes, the Japanese-style pancake dough is ready.

5. Place the baking mold on the stove and preheat it over low heat, then apply a thin layer of butter with a brush, mix the Japanese wheel cake dough in step 4 and pour it in. Put it into the groove of the baking mold (about 6 minutes full), then use a pin to unscrew the dough batter, and then after the dough batter has holes and expanded slightly, you can fill in an appropriate amount of chocolate pudding filling.

6. Then pour the dough into another groove (about 5 minutes full). When the dough takes shape, it will be the bottom. Then use a pointed cone to pick up Step 5 and quickly cover the bottom. , continue grilling over low heat, grill one side for about 2 minutes, then turn over and grill until browned, until the crust is completely separated from the mold and can be taken out.