Dorayaki
1.
Prepare materials.
2.
Mix low-gluten flour and baking powder through a sieve and set aside.
3.
Beat the eggs into the basin, add sugar, and mix well.
4.
Add powder and mix and stir until there is no dry powder.
5.
Add milk.
6.
Slowly mix and stir until the batter is flowing, as shown in the figure.
7.
Prepare a pan and paper towels. (In the picture, the Tianxi Rose Paper Towel is a pure natural bamboo fiber wood color, which is very flexible and can be used as a kitchen paper towel)
8.
Turn on the fire, dry the water in the pan, take out a piece of paper towel, pour a little corn oil, and apply a thin layer to the bottom of the pan.
9.
The wiped tissue will not break at all, so there is no need to worry about the paper sticking to the pot.
10.
Turn to low heat, use a round mousse ring and place it in the middle of the pot (if there is no mousse ring, you can put it directly in the pot, let the batter flow naturally into a round shape), scoop a spoonful of batter and pour it into the mousse ring The dorayaki is very round, so you don’t have to worry about the batter flowing and not being round and affecting the appearance.
11.
Cover the pot and wait until there are bubbles in the batter, as shown in the picture.
12.
Remove the mousse ring, turn it over and fry for 3 to 5 seconds, and then cook the others in turn. 13. Spread the bean paste filling.
13.
Spread the red bean paste.
14.
Cover with another piece, and the dorayaki is ready.
15.
how? Is not it simple,
16.
round.
17.
Do it now!
Tips:
1. The noodles must be thin to be delicious. The selected batter must have a continuous flow. If it is too thin, increase the flour appropriately, and if it is too thick, add a little milk.
2. When using a spoon to scoop the batter, don't use too much, pour it down and slowly flow to the mousse and stop. Just try a few more times.
