Bean paste pancake recipe
The materials are simple and easy to makeIt is so crispy and fragrant when fried, and the dessert after cooking is excellent without feeling too guilty.
Ingredients
- 200 g all-purpose flour
- 90 ml hot water
- 30 ml cold water
- 90 g Low sugar bean paste
Instructions
- Add hot water to the flour, mix well with chopsticks, then add cold water and mix well, knead it into a smooth dough with your hands, cover it with plastic wrap and let it rest for 20 minutes. Divide the dough into 50g pieces, roll it into a 2mm thick round cake, coat with bean paste, roll up and seal
- Then roll it into a long strip, about 25cm long, then roll it up, flatten it, and roll it out to about 3mm thick and 15cm in size. Add oil to the wok and fry over medium-low heat until golden brown and cooked through
- Complete
Notes
-Portion size: 6 pieces 15cm/piece
-The amount of bean paste can be adjusted, but if you apply too much, the filling will explode when rolled up.
-Frying over too high a fire will cause it to burn easily.
-You can make more at a time, wrap each piece of plastic wrap in an ice tray and store it. Take it out and defrost it when you want to eat it and fry it
-The amount of bean paste can be adjusted, but if you apply too much, the filling will explode when rolled up.
-Frying over too high a fire will cause it to burn easily.
-You can make more at a time, wrap each piece of plastic wrap in an ice tray and store it. Take it out and defrost it when you want to eat it and fry it
Tried this recipe?Let us know how it was!