The crispy slag bean paste baked cake is crispy on the outside and tender on the inside, so delicious, with side dishes and porridge, it is too fragrant

Today, I made bean paste baked cakes for my family, which are charred on the outside and tender on the inside, crispy and delicious, and my family and friends of all ages like to eat them!

 Directions:

Add 5 grams of sugar and 3 grams of yeast to 1,150 ml of warm water, stir to dissolve.

2. Add a small amount to 300 grams of flour many times, stir into a dough without dry flour, and knead it into a dough with moderate hardness and softness. Cover and let rise.

3. Make your own bean paste and knead it into a ball.

4. The volume of the dough that has risen has expanded significantly, which means that it is ready.

5. Add half a spoon of flour to a small bowl, add an appropriate amount of cooking oil, and adjust to a slightly thicker puff pastry.

6. Wake up the dough and knead it to exhaust. Roll out large rectangular sheets.

7. Pour in the puff pastry and spread evenly.

8. Roll up from one end and divide evenly into pieces.

9. Pinch both ends to prevent leakage.

10. Pinch both sides to the middle and arrange them into round cakes.

11. Add the bean paste filling and wrap it up.

12. Press down and roll it into a cow's tongue shape.

13. Brush a layer of water on one side of the baked cake, wrap a layer of sesame seeds, and slightly compact the sesame seeds to prevent them from falling off.

14. Cover with plastic wrap and let rise for 10 minutes.

15. Brush the pan with oil, put in the pan, cover with a lid, and fry over low heat.

16. Fry until one side is set, then turn over and fry until both sides are golden, and the cake is obviously bulging. Cook for about 3 minutes on each side.

Crispy and delicious, with side dishes and porridge, especially fragrant, when breakfast and dinner are particularly good. If you make too much at one time and can't finish eating, put it in a fresh-keeping bag and put it in the refrigerator to refrigerate, and when you eat it the next day, put it directly in a frying pan, fry it on low heat until one side becomes hot, and then turn it over, and fry it on both sides. (No need to grease the pan)