1. Prepared ingredients.
2. Open the egg, add milk and sugar.
3. Whisk evenly.
4. Mix low-gluten flour and baking powder through a sieve and add to the egg mixture.
5. Mix well again.
6. The mixed custard can be pulled straight out as shown in the figure, and refrigerate for 20 minutes in the refrigerator.
7. Heat the cake at the electric cake level and add the right amount of cake batter.
8. After the crispy crust is baked on one side, turn it over and bake for ten seconds.
9. Spread an appropriate amount of red bean paste on one side.
10. Glue the two sides together.
Tips:1. The batter of the reconciled cake should not be too thick.
2. It is best to use a non-stick pan for dorayaki.
