How to Make Egg Pancake with Red Bean Filling

Plug in the electric pan.Prepare the pancake. Soothe red bean paste flaky pastry.Flaky pastries are traditional delicacies. They can be found in many restaurants and cafes.The electric pan red bean paste flaky pastry comes in various styles with diverse flavors, loved by many. Come on, let's learn how to make this dish together withCooking Networkand see our mouths water!Follow Cooking Network

together and learn how to make the electric pan red bean paste flaky pastry!Ingredients: Introduction:

Main ingredients:

Flour(water-oil dough)(100 grams)Butter(water-oil dough)(10 grams) Sugar (water-oil dough)(15 grams) Water (as needed) Flour (oil crust)(90 grams) Butter (oil crust)(50 grams)Red bean paste filling(as needed)

Steps to make electric pan red bean paste flaky pastry:

Prepare all the ingredients you need.

Divide water-oil dough and oil crust into 6 portions each, cover them up, and let them rest for 20 minutes.

Divide both water-oil dough and oil crust into 6 equal parts.

Wrap each piece of water-oil dough around an oil crust piece.

This is the wrapped result.

Place the wrapped pieces with the seam down.

Roll them out into tongue-shaped pastry shapes.

Fold each from bottom to top.

After folding, set aside. Repeat for the rest.

When all are done, gently press the first piece.

Then roll it out again into a tongue shape and fold as before.

Let them rest for 10 minutes while preparing the red bean paste, making 6 portions.

Press each portion in the middle with your fingers.

Fold over and roll into round pastry shapes.

Put some red bean paste filling on it, then wrap it up.

This is the wrapped result.

Place seam down and gently press to flatten.

Preheat the electric pan. Brush a little oil at the bottom, place all made pastries inside. Brush another layer of oil on top. Cover with the lid and cook for about 2 minutes (exact time may vary depending on your model).Here is the finished product. Tips:

Be gentle when rolling to avoid mixing water-oil dough and oil crust.

Tips:

Be gentle when rolling to avoid mixing the water skin and flaky skin.