1. Ingredients: 150g low-gluten flour, 3 eggs, 160g milk, 25g salad oil, 30g sugar
2. Prepare two bowls. They should be oil-free and water-free. Separate the egg whites from the yolks. The container for the egg whites should be large enough.
3. Put the sugar into the egg whites in two times, use an electric whisk to beat the egg whites into meringue, dry foaming, showing obvious lines on the top, or lift the whisk to have a hook.
4. Whip the egg yolks evenly and pour the milk into the egg yolks.
5. Stir well evenly.
6. Pour into the beaten meringue and add salad oil.
7. Stir into a uniform egg batter.
8. Sift in the low-gluten flour twice and mix them evenly.
9. Stir it into a fine, thick, fluid batter, let it stand for 10 minutes for later use.
10.
Heat the pan, use a low heat throughout the process, scoop a spoonful of batter, pour it from top to bottom, the batter will automatically turn into a circle, the shape is very beautiful.
▣When making muffins, use a non-stick pan, and you don’t need to put oil.
11. When there are many small bubbles on the surface of the batter, it indicates that it can be turned over! (Pictured)
12. Turn it over and continue frying for 30 seconds. A pan can fry several at the same time.
13.
▣When making dorayaki, you must master the heat when frying, otherwise the color may come out unevenly.
▣Every time you make a piece, you can use kitchen paper to gently wipe the noodles to avoid the burnt powder sticking to the next piece of cake. The two muffins are filled with red bean paste. It is a cute and sweet Dorayaki! Give it to your baby, the baby will love it!
Tips:▣ Bean paste can be replaced with purple potato puree, pumpkin puree, banana puree and other different vegetable and fruit purees.
▣It has the best texture and taste when eaten while it is hot. It can be used as a snack, snack, take away or give away. It is very suitable.
