Dorayaki

Dorayaki

1. Prepare all the ingredients.

2. Knock two eggs into a bowl, beat them apart, add corn oil and beat them evenly, then add pure milk and powdered sugar, and mix well again. Mix the low-gluten flour and baking powder evenly, then sift it into the egg bowl, use a manual whisk to mix evenly into a delicate batter.

3. Sift the batter twice, it will be more delicate. The batter is relatively thick and can be scraped with a soft spatula when it is sieved.

4. Cover the filtered batter with plastic wrap and let it stand for about half an hour. There will be many small bubbles on the surface of the batter.

5. Heat a flat-bottomed non-stick pan over low heat. Place your hand on top of the pan. You can feel a little heat in your palm. At this time, scoop a spoonful of batter and pour it into the pan. I used a stainless steel spoon for babies to eat, a batter to make a small cake, and a mini-type dorayaki.

6. Keep the fire low, and when there are dense bubbles on the surface of the batter, turn the cake over immediately. Bubbles on the batter surface is the criterion for judging whether it can be turned over.

7. Continue to fry the reverse side as well, and it can be served after it is fried.

8. When making the first crust, the pattern may not be very beautiful. After the temperature is suitable and stable, you can make four to five at a time until all the batter is used up.

9. Take a prepared biscuits and smear an appropriate amount of red bean paste on the rough side.

10. Cover it with another small pancake of the same size, press it lightly, and a dorayaki is ready.

Tips:

1. It is best to use a non-stick pan for frying dorayaki. You don't need to put oil when frying.
2. Always keep the heat on a low heat to fry a beautiful and even crust.
3. Dorayaki is very simple to cook. It is best to eat and cook now to make it taste better. Eat it as soon as possible after making it.