Toon Custard Cake

Name: Toon Custard Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Bud; 120g Flour; 1 piece egg; 120g water; 1/2 tsp salt; A few Peppercorns

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Chun buds began to grow. Besides scrambled eggs, what else can it be used for? Pancakes? no problem.
In fact, if you rely on yourself, there should be a lot of buds, densely embedded in the batter. This cake is mainly noodles, and the chun buds are just garnished and seasoned. However, it is still good. Every bite will bite the chrysanthemum bud, and the unique fragrance will immediately diffuse.
It is said that the pungent temperature of chrysanthemum buds diverges, and people with cold body can eat more appropriately. . . . "

Ingredients

30g Bud
120g Flour
1 piece Egg
120g Water
1/2 tsp Salt
A few Peppercorns

Toon Custard Cake

1. Ingredients: 30 grams of cinnamon sprouts, 120 grams of flour, 1 egg, 120 grams of water, 1/2 teaspoon of salt, several peppercorns

2. Wash and chop the buds and set aside.

3. Knock the eggs into a bowl, add salt and beat them up.

4. Add water and stir well.

5. Sift in the flour,

6. Stir it into a uniform batter.

7. Add the chrysanthemum buds and mix well.

8. Add pepper,

9. Stir well and set aside.

10. Pour oil in a pan and heat it up.

11. Take a spoonful of batter, put it in the pot, and spread it out.

12. The bottom is golden, turn it over and fry the other side.

13. Golden on both sides, out of the pan, to control oil.

14. Serve on a plate and serve while hot.

Tips:
The amount of Tsubaki Bud can be increased or decreased according to your preference.
Other seasonings can be added according to your preferences.
Do not add up the water at one time, adjust it according to the batter.