Dorayaki
by Bing Ling ♀ Yan ♀
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare the materials in the picture and 100ml of milk
2. First mix low-gluten flour and baking powder, sieve three times and set aside.
3. Beat the eggs
4. Add powdered sugar and salt and beat well
5. Then pour in vegetable oil and beat well
6. Finally add the milk and beat evenly.
7. Dig a small hole in the middle of the flour, and slowly pour the egg mixture that has just been mixed into it.
8. Pour while slowly stirring outwards in a circular motion
9. Beat until no large dry powder is visible. Wrap it with plastic wrap and put it in the refrigerator for about half an hour.
10. Take out the batter from the refrigerator, scoop it up, and pour it down. The batter should be thick and the lines will not disappear immediately.
11. On low heat, scoop a spoonful of batter into a non-stick pan. You can turn it over when you see bubbles appear in the batter and the bubbles begin to burst. There can be no oil stars in the pot, the upper one in the picture is oil in the pot. Compare. (During frying, I didn’t have time to take pictures -_-#.)
12. After being out of the pan, place on a drying rack to cool. (Each time you fry one, cool the pan and fry the second one. You can put the pan on a damp cloth to cool down.)
13. Two slices of cake are smeared with red bean paste, and when they are sandwiched, it is a beautiful dorayaki.
