Cornmeal Dorayaki
1.
Prepare all the ingredients, weigh them accurately, and we can start making them. What I prepare is for three or four people. If there are many people in the family, the amount can be doubled.
2.
Take a large clean bowl, add 300 grams of warm water, 1 egg, 50 grams of sugar, and 15 grams of edible oil to the bowl and mix well with a hand mixer or chopsticks.
3.
Then, sift the corn flour, regular flour, baking powder, and high-sugar-tolerant yeast into a large bowl of mixture and mix well.
4.
The stirred batter is slightly thick, but it can still flow down smoothly, just like the picture in the picture. Leave it to ferment for 1 hour. If you eat it in the morning, you can make the batter in the evening ahead of time and put it in the refrigerator. Take it out in the morning and put it in the pot directly.
5.
I use a multi-function cooking pot, or a flat-bottomed non-stick pot. Preheat the multi-purpose baking pan on low heat for 4 minutes, scoop a spoonful of the batter into the baking pan with a suitable size spoon, close the lid, and bake for about 2 minutes, turn it over, and bake it for another 20 seconds. .
6.
Put the right amount of red bean paste into the baked tortillas, which can be bought or made by yourself.
7.
Cover with another slice of tortilla, pinch it slightly, and a golden whole grain dorayaki is ready. Coarse grains can also be very delicate, and letting children eat more is good for the body.
8.
If you don’t like red bean paste filling, you can replace it with jujube paste filling or cream filling, or jam, all of which are delicious.
