How to make Japanese confectionery kongo-yaki?

The skin of Causewayaki exudes a rich honey aroma, with a fluffy texture, and the delicate outer skin and smooth inner filling blend together to create a wonderful good taste. Whether it is the original red bean flavor, or rich cream flavor, natural strawberry fruit flavor ...... how to eat is delicious, with pearl milk tea or coffee is also a very good enjoyment; direct consumption is just as outstanding.

Coppertone ingredients:

Eggs 3, sugar 140g, milk

5

spoon, honey 2 spoons, flour 180g, baking powder 1 spoon. Red bean paste 400g.

(These will make about 10 of these.)

Tools for making tongkatsu:

Strainer, electric mixer, rubber knife, non-stick pan.

Causewayaki practice:

Causewayaki step 1: Sieve the sugar through a strainer and set aside. Put all the eggs into a bowl and beat with an electric mixer until coarse peaks form. Add the sugar in three batches and beat until white and fully whipped. Add the milk and honey and mix gently.

The second step is to mix the flour with the baking powder, sift it and add it to the egg batter, mix quickly with a rubber knife (use the left and right and up and down directions to mix, don't use the circle type, so as to avoid gluten), cover with plastic wrap, and let it rest for half an hour to loosen up.

Step 3: Heat a skillet over medium-high heat and spoon in a ladleful of batter (about 2 tablespoons). Fry over medium-low heat until bubbles form on the surface of the batter, then flip and fry for a few more minutes.

Step 4: Let the pie crust cool, and then you can fill it with the bean paste filling. The front side of the fried pie crust is an even color of coffee, while the back side is beige. Take two equal-sized pie crusts as a group, smear the beige side with red bean paste, and fold the two pieces of pie crust neatly to make a delicious gongfu yaki.