Ingredients

Cake crust materials:

100 grams of flour (either medium or low gluten)

1/4 small salt spoon

1 egg

About 150 grams of milk

1 spoon of corn oil

Stuffing:

Appropriate amount of bean paste filling

How to make Shanghai bean paste pot cake

Stir the flour, salt and eggs evenly, add milk in batches and mix to form a batter without particles, finally add a little corn oil and mix the beans evenly Step 1 of making casserole cake

Heat a pan, sweep a little oil on the bottom of the pan, pour the batter in batches, shake the pan to spread the batter evenly, quickly turn it over after one side has solidified, and fry it into a thin pancake. Then take it out (you don’t need to fry it until both sides are golden brown). Step 2 of making bean paste pot cake

Place the bean paste filling in the center of the fried cake (press it flat), fold one side up, and fold the left and right sides into Rectangular shape, seal the bean paste pancake with batter. Step 3

Heat 3 tablespoons of oil in a pan, put the wrapped bean paste pancake in, fry half-way until both sides are golden brown, and serve. Step 4 of how to make bean paste pot cakes

Tips

1. Mix the batter thoroughly and there should be no lumps to avoid uneven cake crust< /p>

2. When making the pie crust, do not use too much heat, otherwise the batter will solidify before it is evenly spread. There is no need to fry the pie crust until golden brown, because it will need to be fried later, otherwise the color will be too dark. .

3. The bean paste filling can be replaced with date paste or other fillings you like, and the salty filling is also very good