Eating thick "wheat pancakes" and never eating "dorayaki" again is more enjoyable than eating meat

【Wheat pancakes】

Crust ingredients (3 photos): 3 eggs, 30 grams of butter or salad oil, 400 ml of milk, 20 grams of sugar, 250 grams of plain flour and 1 teaspoon of baking powder

Filling: 50 grams of peanuts, 50 grams of black and white sesame seeds and 20 grams of sugar

Make:

1. Start by making the filling, preparing the sautéed, peeled peanuts and black and white sesame seeds.

2. There is a good way to peel peanuts, put the fried peanuts in this kind of dumpling colander, put a piece of paper underneath, rub the peanuts, and the skin will leak down the big hole.

3. Put 50 grams of peanuts, 50 grams of black and white sesame seeds and 20 grams of sugar into a food processor and beat into powder, and the filling is ready.

4. Beat 20 grams of sugar and 3 eggs, add 30 grams of melted butter (or salad oil) little by little until completely mixed, then add 400ml of milk and mix well.

5. Sift in 250g of plain flour and 1.2 teaspoons of baking powder and mix the batter well. You can use a manual whisk or an electric minimum speed to stir, be careful not to stir excessively, so as not to get tendoned, and the finished product will not be soft.

Let the batter sit for half an hour.

6. Heat the pan, take a napkin and dip a small amount of oil in it, and rub the bottom of the pan evenly with oil; Scoop out 1/3 of the total batter into the pan; Cover and cook over low heat for 4-5 minutes. Note: You can see that the tabletop wheat pancakes are not thin.

7. Open the lid of the pot and see that the whole cake surface is covered with many bubbles and fluffy.

8. At this time, you can spread the peanut sesame powder on half of the side, I use about 40 grams of peanut sesame powder.

9. Then gently place the other half of the peanut sesame powder over the side of the peanut sesame powder.

Note: When covering, don't wait until the cake is hard to cover before covering, as it will break.

10. Turn over, cover the pan and fry for another 1-2 minutes.

11. Fry the cake with a serrated knife for all three.

Small Whispers:

1. The prepared batter must be allowed to stand.

2. Taiwan-style wheat pancakes are thick, so be sure to cover the pan and fry slowly over low heat to fry thoroughly, and the bottom will not be charred.

3. Before frying, the bottom of the pan should be evenly smeared with a layer of oil, and a napkin should be dipped in a small amount of oil, so that the oil flowers can not be seen, so that the bottom surface is evenly colored.

4. When covering, don't wait until the cake is hard to cover again, then it will break.

5. The filling can also be red bean paste, chocolate, peanuts, sesame seeds, and so on