Red bean pancake
Overview
Red beans have the effects of clearing the heart and nourishing the mind, strengthening the spleen, stopping diarrhea, and replenishing the blood; red beans are rich in folic acid, and pregnant women who eat more red beans have the effect of promoting lactation; red beans have more dietary fiber, and have good effects of lowering blood pressure, lowering blood lipids, regulating blood sugar, detoxifying and anti-cancer, preventing stones, and strengthening and losing weight; This red bean pancake is a staple food that my family often eats. It uses homemade red bean paste (I have written the recipe of bean paste and bean paste in the previous recipe). The red bean paste is slightly grainy, and the bean paste is very delicate bean paste. You can choose whatever you like. I always make the noodles at night, keep them in the refrigerator overnight, and make pancakes the next morning.
Tags
Ingredients
Steps
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Put warm water and flour into the barrel of the pastry machine, and turn on the dough function for 15 minutes by default
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The smooth dough after mixing is sealed with plastic wrap and allowed to rest. (You can also wake up at room temperature for 20 minutes)
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Roll the dough into a long strip
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Cut into equal-sized pieces (I cut 13 pieces)
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Roll into a round shape and flatten
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Roll into thin dough
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Stuffing
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Shape into buns
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Just press it flat. Finish the other cakes in sequence
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Preheat the electric baking pan and bake directly without brushing oil
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The pancakes are done when the sides turn brown and puff up. Place the cooked biscuits in a pile on a plate so that the biscuits are soft enough.
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Open the baked pancakes and take a look. The fillings are big and the skin is thin and soft. They are delicious!
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Finished product picture!
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Finished product picture!
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Finished product picture!
