How to cook Tongluo Shao?

3 eggs, sugar 140g (about 10 tablespoon), 5 tablespoons of milk, 2 tablespoons of honey, flour 180g (about 16 tablespoons), baking powder/1 tablespoon, 400g of red bean paste, tools.

Detailed steps of dredging collaterals and burning:

1, sugar sieve for use. Put all the eggs in the pot, beat until rough with an electric mixer, add sugar three times, beat until white, and send them completely. Add milk and honey and stir gently.

2. Sieve the mixed flour and baking powder, add them into the egg paste, and stir them quickly and evenly with a glue knife (stir them in the left and right direction and up and down direction, and don't draw circles to avoid pulling tendons).

3. Cover with plastic wrap and let stand for half an hour.

4. Heat the pan, scoop in a spoonful of batter (about 2 tablespoons), fry on medium and small fire until there are a lot of bubbles on the surface of batter, and then turn over and fry for a while.

5. When the skin is cool, you can sandwich the bean paste. The front of the fried crust is uniform brown and the back is beige.

6. Clip in the red bean paste and the lovely gong will be finished.