1 egg, 40g granulated sugar, 180ml milk, 150g low gluten flour, 2 tsp baking powder.

Filling:

Castella. (Red bean filling can also be used, I have tried several kinds of filling, and I like to put the kasta sauce the most)

Methods:

1, low gluten flour and baking powder mixed and sifted aside.

2. Beat the eggs, whisk in the sugar, then whisk in the milk.

3. Stir in the sifted flour (Picture 1).

4: Heat a snapper yakitori mold and grease it with a little oil.

5: Spoon in a proper amount of batter (Picture 2), add the filling (Picture 3), and make up a little more batter to cover the filling (Picture 4).

6: With both sides of the mold together, turn over from time to time and cook over medium-low heat until both sides are golden brown.

1. Don't use high heat after adding the batter. The batter is high in sugar, so if you use high heat, the surface will burn in a short time, but the inside is not yet cooked. It's better to use medium-low heat.

2. When you put the batter into the mold, use a spoon to push the batter away from the surface of the mold, so that the burned out shape will be more complete.

3. Don't put too much filling in the mold for the sake of good taste, or the batter you make up later won't be able to cover the filling completely, and the filling will stick to the mold and won't come out easily