Dorayaki

Name: Dorayaki
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 30g milk; 50g Sugar; 10g butter; 2 pcs egg; 10g honey; 1g baking soda; 1g Aluminum-free baking powder

by Pomegranate tree 2008

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Dorayaki is a Japanese delicacy. On the outside, there are two soft and sweet biscuits with fragrant red bean paste in the middle. It can be used as a breakfast or a snack. Big friends and children like it. Now I’m telling you a good news. Don’t buy it outside. You can make it at home. You don’t need an oven or a bread machine. You only need a plain pan.
Do you need yeast in dorayaki? Do you want to knead? Do you want a round mold? How can it be so round? Don't rush everything and look down, with a series of questions, let's start today's production.

Ingredients

Dorayaki

1. First weigh the ingredients you need one by one and prepare,

2. The butter melts into a liquid for later use.

3. Beat the eggs into a clean basin without water and oil, add sugar to beat them, and be careful not to stir them too much to prevent the eggs from being beaten.

4. Sift in low-gluten flour, baking powder, and baking soda, and mix them evenly. At this time, there are more powders, so it’s a bit difficult. It’s not a problem. Just mix well.

5. Next, add milk and mix it evenly. Because of the water absorption of flour and the season, the amount of liquid required for flour is also different. In fact, the amount of milk I added is 50 grams. Add the seeds, and then decide according to the state of the batter, then add the liquid butter and mix well,

6. At this time the batter is stirred, cover with plastic wrap and let it stand for 20 minutes. After that, the state of the batter should be smooth and the dripping batter will disappear quickly, the picture on the picture is a little thicker, so I added milk later ,

7. Heat the pan first, then turn to low heat. The electric cooking pan I used this time, so it’s best to turn it to low temperature first, wait until the temperature rises, and then scoop the batter pancakes with a spoon, and pour the batter in the spoon towards the pan Just fine, the batter will naturally form a round cake. When many small bubbles are formed on the surface of the cake, and the small bubbles are about to burst, you can turn it over.

8. Use a flatter and thinner spatula to carefully turn the biscuits over and fry them for about half a minute. Once the biscuits are cooked, they can be out of the pan.

9. Air the small biscuits on the grilling net so that they will not be sticky, then take an appropriate amount of red bean paste and spread it in the middle, put another small pie on top, pinch it in the middle, and a dorayaki is ready.

Tips:
1. The preparation of batter, because the water absorption of flour is affected by the flour itself, the environment and the season, the amount of milk that needs to be added should be adjusted according to the actual batter. The best state of the batter is that it drips down and is smooth and smooth. The pattern that appears can disappear quickly, and the dorayaki produced in this way will be rounder, otherwise it can be successful, but the shape will not be ideal.
2. The time to turn over the dorayaki is generally to wait for the surface to bubble and burst immediately before turning it over. At this time, the bottom is solidified and the color is better. If it is early, the color will be lighter or the bottom will not be solidified.
3. Dorayaki is usually filled with bean paste, it should not be too much, just put it in the middle, otherwise it won't fit, if you are looking for the shape, you can set the shape after clamping it, so that the surroundings will stick together, of course The sandwich inside can also be replaced with other flavors you like.