110g Caster sugar
100g Low protein flour
50g Black tea water (cold)
30g Melted butter
1. Place 2 eggs, 110g caster sugar and 5g honey into containers and foaming them, froth smooth and detailed.
2. Sift 100g low protein flour 2 times, add 50g tea water to mix well, and finally adding 30g melted butter to mix well.
3. The batter stand for about 30 minutes, you can scoop the batter into nonstick pans, fry one side in low temperature until cooked.
4. Place the fresh cream or custard sauce into the wrapper central, then make wrapper into dumpling-shape.