1. Separate the chicken yolk and egg white, add honey, Japanese soy sauce and mirin to the egg yolk and stir well
2. Add salad oil and stir well
3.
Add milk and stir well
4.
Sift in low-gluten flour and baking powder, and stir until there are no particles
5.
Add the egg whites with sugar in portions and beat until hard foaming
6. Mix it with the egg yolk batter
7.
Cover with plastic wrap and put it in the refrigerator to relax for 30 minutes
8.
Heat the pot with a low heat, scoop a spoonful of batter into the pot, turn it over when there are small bubbles on the surface
9. When the reverse side is also golden brown, it will be out of the pan and placed on a cooling rack to cool
10.
You can eat two slices with red bean paste in the middle
Tips:When frying the dorayaki, you must use the lowest heat. You can prepare a damp cloth. When the pan is too hot, place the pan on the damp cloth to cool down
