Purple Potato Dorayaki
1.
Prepare all materials
2.
Knock the eggs into a large bowl
3.
Manual whisk to break up
4.
Milk, corn oil, honey, and granulated sugar mix well
5.
Pour into the egg mixture and mix well with a whisk
6.
Mix the baking powder and low-gluten powder evenly and sift into the egg liquid
7.
Mix well with a manual whisk and let stand for 20 minutes
8.
Heat a pan on a small fire, after a little heat, brush a little corn oil with a brush
9.
Spoon out half a spoon with a spoon, pick up the pan, and pour the custard on the pan
10.
Let it go down and fry until small bubbles are formed. After removing a few bubbles on the side, turn it over and fry for 30 seconds.
11.
Fry them all and place them on a drying rack to cool, and add the purple potato filling
12.
Cover another pie noodles and serve dorayaki
13.
Cut it open, the tissue is very soft and the taste is very good.
Tips:
1. There are a lot of purple sweet potato fillings left when making moon cakes during the Mid-Autumn Festival. I wanted to eliminate them, so I thought of Dorayaki of Ding Dong Cat. I replaced the red bean paste with purple sweet potato fillings. The milk flavor is mixed with purple sweet potatoes, which is very healthy. It feels that the purple sweet potato filling is also exhausted;
2. The non-stick pan is used for cooking, which is completely non-sticky and very flat, so the dorayaki fried out is also very round.
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