Mochi Dorayaki
1.
Knock the eggs in the bowl first, add milk, marshmallow, honey, and mix well
2.
Sift the low-gluten flour and stir until it is fine and without particles
3.
Cover with plastic wrap and let stand for half an hour
4.
Take advantage of this time to make mochi. Stir glutinous rice flour, corn starch, sugar and milk together evenly
5.
Cover with plastic wrap and pierce a few small holes
6.
Put the butter after it's completely steamed
7.
Mix it with a spatula and then put on gloves and knead it in completely until it can be drawn.
8.
Add baking powder and baking soda to the batter after standing, and mix well
9.
Start the pan without pouring oil, just pour the batter directly, and fry slowly on low heat
10.
When there are big bubbles on the surface, turn over the bottom and fry on both sides until golden brown
11.
Spread a layer of red bean paste, press the mochi into large slices and put it on, and finally cover with another slice
Tips:
If you can't finish it at one time, you can store it in a sealed bag. It is best to finish it as soon as possible, because the longer the time, the more water will be lost and the taste will decrease.
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