Cooking Steps

1. 

   Step1:Prepare all the ingredients.

2. 

   Step2:Add soybean oligosaccharide into the egg liquid and beat well.

3. 

   Step3:Add 1 / 3 of the milk. Continue beating.

4. 

   Step4:Flour, baking powder and baking soda are sifted into the egg mixture through a basket. Stir well.

5. 

   Step5:Pour in tea seed oil (salad oil and butter are OK. If butter needs to be melted in advance). Mix well.

6. 

   Step6:Add the remaining 2 / 3 of the milk. Stir evenly (when adding the milk, you can stir it while adding it. Adjust it to the consistency shown in the figure above. The chopsticks can be picked up and flow into a line). Cover with plastic wrap and let stand for 20 minutes. The taste is softer and smoother.

7. 

   Step7:Scoop up a spoon and pour it into the non stick pot. Keep the heat low. If you want the crust to be thinner, just pour it in and shake it in a circle. The cake will become thinner and bigger.

8. 

   Step8:Wait until there are many holes on the top. When the surface changes color, turn the cake over. Turn it over and then bake it for 30 seconds to 1 minute.

9. 

   Step9:Put it on the curtain to dry after soldering.

10. 

    Step10:Put the red bean paste on one cake and cover the other one with a little pressure. If you have a bigger electric cake pan or flat bottom pan, you can burn a lot at a time, greatly improving efficiency.

11. 

    Step11:It's a good product. It won't be too sweet. The flavor of eggs and honey is very strong. The freshly baked crust is slightly crispy on the outside, soft and elastic on the inside. The bean paste is thick. It's really delicious.

12. 

    Step12:Product map.