The "Wheel Cake" or "Drum Cake" is a favorite after-school snack when I was a child, with a cream filling or red bean filling, and the crispy crust bursts from the crust immediately! But have you ever eaten a wheel cake that is really the size of a tire? You only need a card of flat bottom without sticking to the pot, and you can add whatever you want to eat at home!
Material:
Whole eggs 100 grams
Sugar 30 grams
Salt 1 gram
Milk 200 grams
150 grams of cake flour
Glutinous rice flour 50 grams
Vanilla extract 2 drops
Baking powder 3 grams
Melt cream 30 grams
6 bananas
5 chocolates
Taro filling:
200 grams of steamed taro
Whipped cream 50 grams
Sugar 50 grams
Method:
1. Put the eggs in a basin and beat them slightly, add salt after the sugar melts, then add milk and mix well.
2. Sieve the low-gluten flour, glutinous rice flour and baking powder, slowly add a small amount of various powders and vanilla extract to the basin and mix well, then add cream and stir to complete, refrigerate and stand for 20~40 minutes, that is, the traditional pie crust batter.
Tip: It is important to let the batter rest on a resting basis.
3. Preheat the non-stick pan, brush the butter evenly, pour in a little more batter, lift the pan in a circle, and wrap the side of the pot in a circle of batter.
4. When the batter comes out of the hole and it is not sticky with chopsticks, it means that the pie crust has been fried, you can take a bamboo skewer and scrape it from the periphery, and then turn the pan upside down to perfectly take out the fried pie crust.
Tip: When frying the batter, move the pan from time to time to avoid burnt in the middle but undercooked on the sides.
5. Repeat the steps, fry a piece of pie crust, and add the taro filling (all the ingredients in the taro filling material can be mixed well), bananas, chocolate and other favorite fillings.
6. Buckle the first piece of pie crust (the edge of the pie crust should be stacked), and then bake it slightly over low heat to set the shape.