#蛋#chocolate Dorayaki

#蛋#chocolate Dorayaki

1. Add fine sugar to the eggs. The recipe I referred to is two eggs with 60 grams of sugar. The finished product is a bit sweet and can be reduced to 40-50 grams.

2. Stir well, add honey and stir well (forgot to take pictures when adding honey)

3. Mix low powder and baking powder through a sieve

4. Add the sifted flour into the egg batter

5. Stir well

6. Add melted butter

7. Stir evenly, put it in the refrigerator for about half an hour

8. The batter after refrigeration is very thick

9. Add milk a little bit

10. Adjust the amount of milk according to the consistency of the batter, the final consistency of the batter is similar to that of yogurt, and the texture of the batter disappears quickly.

11. Heat a non-stick pan on low heat and scoop into a spoonful of batter. To ensure the same size of each cake, try to scoop in the same amount of batter each time

12. During the heating process, many bubbles will gradually appear on the surface of the batter, but the bubbles did not break the batter

13. After heating for a while, you can see that most of the bubbles have broken through the batter to form honeycomb holes

14. Turn it over and fry the other side for less than half a minute

15. The traditional one is to add red bean paste, the chocolate sauce I use

16. Spread evenly, for fear of being too sweet, I only applied a thin layer

17. Cover with another cake, and a dorayaki is ready

18. The finished product is soft and sweet.

Tips:

I found the recipe at Meitian and made it by reference. Two eggs with 120 grams of powder and 60 grams of sugar, plus honey and the final chocolate sauce, made the finished product a bit sweet. I think the amount of sugar can be reduced to 50 or even less. If the bean paste is not sweet, the amount of sugar can be increased appropriately