What I'm teaching you today is this delicious bronze gong burn. . .
The Japanese pronunciation is: dolayaki, gong 焼き. It is a Japanese dessert snack, because it is made up of two cakes like gongs, so it is named Tongluo Shao.
There is also a small detail that a friend who doesn't learn Japanese may not notice, that is, the robot cat is called "dora”Amon, and the bronze gong burn is called" dora”yaki, both of which are Dora. Perhaps this is because the author deliberately designed Dora A's dream to like bronze gong burn.
First of all, introduce the origin of this traditional food. . . According to legend, the burning of bronze gongs was in the Edo period of Japan (A.D. 1603-1876). The generals and warriors gave their benefactors bronze gongs in the army, and the benefactors used them as pan-fried snacks, which actually created peerless delicacies. The dim sum is shaped like a bronze gong, and it is fried and baked with a bronze gong, so it is named Tongluo Shao.
It is said that one day, the confidant general of Yuan Yijing was injured and went to a family to heal. Later, he was grateful and gave his military instrument, the bronze gong, to this family. Unexpectedly, this man had a whim and sold the gong as a model and baked bran. Later, after several improvements, in the late Edo period, eggs, flour and sugar were gradually used as skins with red bean stuffing in the middle, similar to today's bronze gongs.
Then teach you how to make it. . . It's very simple. . .
Materials:
3 eggs, sugar 140g, milk 5 spoons, honey 2 spoons, flour 180g, baking powder 1 spoon. Red bean paste 400g. (These can probably do 10. )
Tools:
Filter screen, electric stirrer, rubber knife, flat-bottomed non-stick pan.
Practice:
1. The sugar is sieved with a sieve for later use. Put all the eggs in a pot, beat them with an electric mixer until they are rough, add sugar three times, and beat them until they are white and completely dismissed. Add milk and honey and mix gently.
2. Mix the flour and baking powder, add them into the egg paste after sieving, mix them quickly with a rubber knife (stir them in the left and right and up and down directions, do not draw circles to avoid tendons), cover them with plastic wrap, and let them rest for half an hour.
3. Heat the pan, scoop in a scoop of batter (about 2 tablespoons), fry it on medium and small fire until a lot of bubbles appear on the surface of the batter, then turn it over and fry for a while.
4. After the crust is cooled, you can clip the bean paste stuffing. The front of the fried crust is uniform brown, and the back is beige. Take two cake skins of the same size as a group, put red bean paste on the beige side, and fold the two cake skins neatly, and the delicious bronze gongs are burned.
Remarks:
1. The egg used here weighs about 70g.
2. You can use homemade bean paste stuffing or commercially available bean paste.
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I hope my answer can help the landlord.
References:
www.baidu.com