Red bean paste pancake

Overview

I love food and life. A happy day starts with a nutritious breakfast. Now that I am pregnant with my baby, I spend less time cooking. I am afraid of cooking fumes and have a soft spot for pasta. The key is that there is no cooking fumes. It is especially suitable for a pregnant mother like me. Seeing the pies made by others immediately brings out the glutton in my stomach.

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• old man
• breakfast
• cake
• students
• all-purpose flour
• bean paste filling
• oil
• yeast
• black sesame

Ingredients

Steps

1. 1 Dissolve 5G yeast with warm water at 30 degrees

   

2. 2 Add 250g of dissolved yeast water to 500g of flour

   

3. 3 Use chopsticks to stir into cotton wool

   

4. 4 Knead it into a smooth dough and ferment it until it doubles in size (use your fingers to stick an appropriate amount of dry flour on it and push it in. If it doesn’t shrink back, it means it’s ready)

   

5. 5 Prepare an appropriate amount of red bean paste filling. I made the filling myself. I froze a lot and put it in the refrigerator for easy use

   

6. 6 Knead the fermented dough into long pieces.

   

7. 7 Take a dough, roll it into a round shape, and put the bean paste filling

   

8. 8 Fold it little by little and wrap it up (just wrap it in the same way as a steamed bun)

   

9. 9 Round and flatten.

   

10. 10 Sprinkle some black sesame seeds

    

11. 11 Place the dough into an oiled electric baking pan

    

12. 12 Fry until one side is golden brown, then flip over

    

13. 13 Cook until golden brown on both sides.