1. Knock 4 eggs into a basin, add 50g of fine sugar and mix well.
2. Add 20 grams of honey and 60 grams of milk and mix well.
3. Add 20 grams of salad oil and stir well.
4. Mix low flour and baking powder and sieve into the egg batter.
5. Stir it into a smooth and smooth batter, put it in the refrigerator for ten minutes, and then take it out for dorayaki
6. Heat a non-stick pan and scoop a small spoonful of batter. The batter will unfold into a round shape. You can count as many as two batters. Slowly bake on a low fire until there are small bubbles on the batter and you can turn it over.
7. Turn it over and bake the other side until brown. It is recommended to cook them one by one. If you cook several pots at the same time, the heating will be uneven and the color of the dorayaki will not look good.
8. The amount of recipe made these dorayaki.
9. Take a piece of dorayaki, smear an appropriate amount of red bean paste, and then take a piece of dorayaki together. This is the rose red bean paste from a local pastry shop. It has a hint of rose fragrance and is very delicious.
10. Prepare all the dorayaki in turn, seal and store.
Tips:1. When baking dorayaki in a non-stick pan, if the minimum heat is too heavy, you can turn off the fire in the middle, or raise the pan a little bit away from the fire, especially after the pan is hot, it is best to use one by one. Bake, otherwise it is difficult to control the degree of coloring.
2. The amount of flour and milk in the dorayaki batter is not very strict. If the batter is thick, you can add a little more milk. If it feels thin, you can also add a little more flour. It can drip smoothly and the lines will not disappear immediately.
