Braised sea bream with rose bean paste-You Are Foodie

By Ethel
4

Braised sea bream with rose bean paste

A lot of fish, isn't it cute? There is nothing difficult to do, as long as we grasp the heat.

Main Ingredients

baking powder 5 grams
Honey 35 grams
White sugar 75 grams
milk 85 g
low-gluten flour 200 g
Egg liquid 200 grams

Auxiliary Ingredients

Rose bean paste filling appropriate amount

1. There is honey in the batter, so it is very sticky. When pouring batter, be sure to pour it slowly. Not too fast.2. Adjust the size and time of the fire properly according to your own firepower and your own fire. When the fragrance comes out, the color is almost baked.The mold can be opened for observation in the middle. Just be careful to open it so that the snapper won't be torn open.

Step 1 . Prepare materials.

Step 2 . Crack the eggs into a bowl and add white sugar

Step 3 . Add honey and stir well.

Step 4 . Mix low flour and baking powder evenly, sieve, pour half into the egg batter, and mix in one direction until there are no particles.

Step 5 . Add half of the milk to the batter, stir evenly in one direction, then repeat the process. Add the remaining low flour, stir evenly, and then add the remaining milk, stir in one direction until there are no particles.

Step 6 . Finally, add salad oil and stir well. You can pour the batter into a large measuring cup for easy pouring into the mold later.

Step 7 . First, heat the mold for making sea bream on the stove and apply a thin layer of salad oil. Slowly pour in the batter from the tail, fill the tail to the brim, and then pour it into the middle of the fish, covering the bottom with a thin layer.

Step 8 . Scoop in the bean paste filling. The commercially available bean paste filling has a high moisture content and is very sticky. You can directly scoop it with a small spoon, but you must control the amount well, otherwise the skin of the sea bream will be torn when cooked. One minute requires 18-20 grams, not more.

Step 9 . Slowly pour in the batter, cover the bean paste filling, and cover all parts. Be sure to pour slowly, if you pour too quickly, the batter will overflow.

Step 10 . Close the mold, heat it on low heat for about 1 minute, gently open the mold, and if the fish tail is not stuck, the color is also just right. Or if you feel that opening the upper mold is a bit difficult, just heat one side for 1-2 minutes and keep it open frequently for observation.

Step 11 . If the color of the fish head is too dark and the color of the fish tail is too light. Just heat the fish tail for about 30 seconds. Until the color of the fish tail reaches a satisfactory level.

Step 12 . Grilled sea bream is cooked and placed in a drying net to cool down.

Step 13 . Do not put it in a tray for cooling, as there may be water vapor at the bottom, which can cause it to soften.

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