[dorayaki]: Childhood Favorite Delicacy

[dorayaki]: Childhood Favorite Delicacy

1. Prepare all kinds of materials;

2. Low-gluten flour + baking powder + baking soda, mix well, sieve 2~3 times;

3. Beat the eggs, add salt and powdered sugar, and beat evenly;

4. Add odorless liquid oil and stir evenly;

5. Add milk and continue to stir evenly;

6. Dig a hole in the middle of the sieved dry powder mixture;

7. Add the liquid mixture in portions, and use a whisk to stir from the hole in the middle;

8. Until the two are mixed uniformly, it becomes a custard without powdery particles;

9. Cover the egg batter with a lid or plastic wrap, and keep it in the refrigerator for more than 30 minutes or overnight. The custard after refrigeration is very sticky. After lifting the scraper, the dripping egg paste will not disappear immediately. This is the first point to make a perfect skin;

10. Put a non-stick pan on the stove, heat it on a low heat, and rub a little grease on the bottom of the pan with kitchen paper. Note here that you must not see Youxing at the bottom of the pot. This is the second point to make a perfect surface;

11. Dig a flat spoon of custard with the small spoon that you usually drink soup;

12. Remove the pot from the heat and pour the egg batter. There is no need to rotate the pot here, the batter will naturally spread after being heated;

13. Put the pot back on the stove and heat it up on a low heat. Slowly, you can see many small holes appear on the surface of the custard. When a small hole starts to crack, use a spatula or a scraper to assist in turning over. Then continue frying for a while and it will be out of the pan. It should be noted here that the small holes have just started to break, and they can be turned over when about 2~3. When heating, you can move the pot to the left and right on the stove to make it heat more evenly, but it should move in parallel and not tilt. This is the third point.

14. After the dorayaki is done, place the colored part facing up and let it cool on the drying net. The fourth point of a perfect skin is to prepare a rag. Every time you make a pancake, move the pot from the stove to the rag, then pour the batter, and then put it back on the stove and fry it over a small fire;

15. Make the whole dorayaki, look at the surface, the color is even, there are no pores;

16. Take two dorayaki biscuits and add some fillings. The middle is thicker and the surroundings are thinner. After the fillings are placed, press a little bit to make them adhere better, and you can eat them.

Tips:

1. The powder must be mixed and sieved in advance;

2. This method of mixing liquid and dry powder is not easy to have granular dough. Of course, you can also operate it in your favorite way, as long as the final custard is fine and particle-free. If necessary, you can sift it;

3. The process of refrigerating the batter allows the dry powder to more fully absorb water, and also allows the baking powder to take effect slowly. The pores of the finished product are more uniform. For baking powder, please use imported aluminum-free baking powder with higher safety;

4. The main points that need to be paid attention to during the production process have been clearly stated in the steps. According to this process, it will be successful. To put it briefly, it is: "The batter should not be too thin, the pot should not have oil stars, the temperature should not be too high, and it should not be turned too early";

5. The filling can be adjusted according to your preference. Dorayaki that can't be eaten should be sealed and preserved. I like to heat it up next time I eat it.