Low gluten flour? : 125

Milk? : 125

Eggs? :80

Salad oil? :20

Sugar: 35

Butter? :20

condiments

Rose sauce: 15

Red bean paste stuffing: 100

Specific steps

first step

Add the bean paste stuffing, rose sauce and 15g milk into the small bowl of 1.

Second step

Stir well to make rose bean paste.

Third step

Melt the butter in advance, put the egg yolk in and mix well.

Fourth step

Pour in milk and 7 grams of sugar and mix well.

Step five

Sift in the low-gluten flour.

Step 6

Stir into egg yolk batter

Step 7

Put the egg white into an oil-free and water-free basin, and add 28 grams of sugar in three times.

Step 8

Until it becomes a small curved triangle.

Step 9

Take about13 of the meringue and mix it with the egg yolk batter evenly.

Step 10

Pour it into the remaining meringue.

Step 1 1

Stir evenly with the method of turning and mixing.

Step 12

The mold is preheated 2 minutes in advance, and then a layer of butter is brushed.

Step 13

Squeeze in the right amount of cake paste, and squeeze the fish first.

Step 14

Then add the right amount of rose bean paste.

Step 15

Wrap the stuffing in batter and fill the whole snapper burning mold.

Step 16

Cover the mold and bake each side for about 2 minutes, which is the coloring situation of 1 minute.

Step 17

This is 2 minutes of coloring, and this is the finished product.