Milky Dorayaki (どら焼き)

by Cat Cat Flower Kitchen

4.6 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

3

どら焼き has a strong aroma and a soft taste. Fat Blue’s favorite, Doraemon fans, let’s take it

Ingredients

100g Low-gluten Flour
100ml Milk

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1 piece Egg

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10g Corn Oil
25g White Sugar

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10g Honey
Some White Lotus Paste
3g Baking Powder

Milky Dorayaki (どら焼き)

1. Knock the eggs into the bowl.

2. Beat evenly by hand.

3. Mix milk, oil, honey, white sugar and egg liquid evenly.

4. Sift in low flour and baking powder.

5. Mix well and let stand for 20 minutes.

6. Place a pan on medium and low heat and brush with light oil when there is a little bit of heat.

7. Pour an appropriate amount of batter with a spoon and fry slowly on low heat. Rotate the pan to keep it evenly heated.

8. Turn the other side when there is a big bubble defoaming.

9. Turn over and fry for about 30 seconds and shovel out.

10. Repeat the above steps to fry the batter. (I just fry 8 cakes in the above amount)

11. After cooling the pie, take a slice and coat it with the filling.

12. Press another pie, and once it is clamped, it becomes a dorayaki.

13. Cut in half.

Tips:
Be sure to have a low heat; the stuffing in the middle can be replaced as you like.

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