Purple Potato Dorayaki

Name: Purple Potato Dorayaki
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 2g Aluminum-free baking powder; 2 pcs egg; 30g milk; 10g Corn oil; 10g honey; 30g Caster sugar; 1.5g salt; 50g Purple Potato Mashed

by 18LS28xgl Scattered

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Dorayaki is made up of two gong-like cakes, so it is named dorayaki, also called golden cake. It is not only Fat Blue’s favorite food, but also one of our favorite snacks, and it once became my favorite snack.
When I was young, I watched the Doraemon eating dorayaki, watching the Doraemon eating dorayaki. I was very coveted. Reluctantly, the conditions are limited, and I can't buy it, and I can't do it, so I have to grow grass silently.
Today, I finally pulled out the dorayaki grass. The ingredients are very simple, and the method is very simple. The finished dorayaki cake has a delicate crust and a rich honey aroma. Paired with homemade honey purple sweet potato sauce, the color is beautiful, the taste is sweet and soft, without any addition, it is super delicious. My friends, big and small, liked it very much. After eating one after another, they all said it was better than the dorayaki I bought.
Today’s [Purple Potato Dorayaki] is not the traditional red bean paste filling, but my homemade honey purple sweet potato sauce. The honey purple sweet potato sauce is not sweet or greasy, and the color is beautiful. It is very suitable for snack filling.

Ingredients

Purple Potato Dorayaki

1. Prepare the ingredients: purple potato mash; low-gluten flour and aluminum-free baking powder mixed and sieved; put eggs, milk, corn oil, honey, sugar, salt in an oil-free and water-free container;

2. Mix the egg mixture evenly with a manual whisk, and stop the stirring after the sugar has melted;

3. Sift in low-gluten flour and aluminum-free baking powder;

4. Use a manual whisk to stir evenly, the batter has no dry powder and becomes smooth, you can stop stirring; let it stand for 25 minutes;

5. Tools: 6-inch pancake pancake non-stick frying pan;

6. Put the frying pan on the stove without firing;

7. Stir the batter evenly after standing; drip a spoonful of batter into the frying pan;

8. Turn on the minimum fire, observe the dense small bubbles appear in the dough, turn it over immediately;

9. Fry the batter after turning over for a few seconds; fry the remaining batter;

10. Put purple sweet potato on the inside of the dough;

11. Cover with a piece of noodle cake, [Purple Potato Dorayaki] is fine; because the dorayaki is relatively large, you can cut the dorayaki in half when you eat it.

Tips:
1. The amount of liquid can be adjusted according to personal preference; the batter is thick and the finished dorayaki is thicker; the batter is fluid and the finished dorayaki is thinner;