Wheel cake is one of the traditional snacks in Jiangsu Province. It is a fried food with golden color and delicate taste, so it has been favored and welcomed by many people and has a history of many years. However, after a long period of circulation and development, wheel cakes have developed into Japanese and Taiwan Province-style wheel cakes. There are many differences in practice, but the principle is the same. Because it looks like a wheel, it is very vividly called a wheel cake.

The main ingredients of this kind of wheel cake are flour, sugar and some auxiliary materials added according to their own preferences. You can add purple potato, taro, etc., which tastes sweeter. It's perfect for snacks at ordinary times! Near the end of the year, it is also a very good choice to prepare such an exquisite dessert to entertain guests, and the production method of this wheel cake is very simple, and it can be completed without spending too much time or a lot of ingredients, even in the kitchen. I hope you like it! If you are interested, let's follow the pace of Bian Xiao and try it!

First, prepare a larger container, beat in two eggs, add two spoonfuls of sugar and one spoonful of salt, then stir well with an egg beater, and then pour in 200 grams of milk and stir well. Then sift the low-gluten flour, sweet potato starch and baking powder, mix them and stir them evenly with a scraper. Finally, add 25 grams of vegetable oil, stir well until the batter completely absorbs the oil, and then let it stand for 30 minutes.

Put the steamed taro into the cooking cup in advance, add two spoonfuls of sugar, 35 grams of whipped cream and 20 grams of melted butter, and stir them all into mud. Then use a six-petal pot, heat it in advance, and pour it into one-to-one corresponding nests after the batter is completely absorbed. Be careful not to pour too much, preferably not more than one third, because the batter will swell after steaming, and if it is poured too much, it will definitely not fit. After pouring, when the batter is basically solidified, you can spread the batter that has not solidified with a rolling pin. Basically, the surface of the primary batter begins to bubble, so the prepared stuffing is spread on it. Bian Xiao likes taro stuffing best. You can add according to your own preferences.

Just put three in the stuffing! Then you can gently pick it open with a toothpick to see how the bottom is colored. When you see that the color becomes slightly golden, you can turn over the three cakes without stuffing and cover them with stuffing. Press it gently with a shovel again, so that the outer edges of the two cakes are firmly attached. When the periphery is completely solidified, it can be cooked! In this way, the wheel cakes made by ourselves are as delicious as those bought outside! The dessert made in this way looks very attractive, just like a delicate work of art, which is probably the inherent temptation and charm of food! This is also a further requirement of modern people for the appearance of food. Of the three aspects of color and fragrance, color is also a very important condition!

I wonder if you still remember the above production steps shared by Bian Xiao? When you really do it, it takes a short time and is fast. Even if you want to have this kind of pancake for breakfast every morning, you can make it in time. It tastes soft, sweet, delicious, nutritious and healthy. Eating delicious food can bring you a good mood all day! If you also want to eat this wheel cake, then quickly collect the specific production steps and operation methods shared by the above small series, and try to do it when you have time! If you have any questions or doubts in the process of trying, please leave a message. If you also think this wheel cake tastes good, you must remember to give Bian Xiao a compliment or forward it to more people!