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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 120g of red beans and soak them in water overnight (about 8 hours).
Watch out
Red beans must be soaked thoroughly, otherwise the centers will remain hard during cooking.
Pour the soaked red beans into a pot with water, cook on low heat for 1.5 hours, add more water if necessary, until the red beans are soft and mushy.
local_fire_departmentLow heat 1.5 hoursWatch out
Pay attention to the water level while cooking red beans
add water before it dries out, otherwise the beans will burn and stick to the bottom
Add 40g of raw slab sugar and cook until the texture thickens, then add 20g of unsalted butter and 80g of liquid maltose, stirring until thick and uniform.
local_fire_departmentMedium-low heatWatch out
Must stir continuously after adding sugar and maltose, otherwise it will easily burn at the bottom.
Beat 3 eggs in a bowl, add half of the 60g sugar first, beat well, then add the rest of the sugar and beat until thick and smooth.
Watch out
Must add sugar in two batches and beat thoroughly, otherwise residual sugar granules will affect the egg foaming.
Mix 30g of honey with about 30ml of water, then pour into the egg mixture and stir well.
Watch out
Honey and water must be mixed before pouring into the egg mixture, otherwise honey is too thick to mix evenly.
Sift 150g of cake flour into the egg mixture in two batches, mix well each time until no lumps remain, and finally add 15ml of oil and mix.
Watch out
Flour must be sifted and added in batches, otherwise it will clump and affect the fluffy texture.
Be careful not to touch the hot pan surface to avoid burns.
Heat the skillet, ladle an appropriate amount of batter, and when bubbles rise and burst on the surface, flip over and fry until both sides are golden brown.
local_fire_departmentMedium-low heatWatch out
Must wait until bubbles rise and burst before flipping, otherwise the pancake will not be set and will break apart.
Take a cooked pancake, spread an appropriate amount of red bean paste in the center with a spoon, then cover with another pancake and press to seal.
Watch out
The amount of red bean filling should be moderate, otherwise it will easily overflow from the edges when pressed.
