Delicious dorayaki, you know?

Dorayaki, also known as **cake. Because it is made up of two pieces of bread that resemble a gong, it is called dorayaki. The preparation of delicious dorayaki is:

1. Ingredients for making dorayaki: 2 eggs, 40 grams of caster sugar, 100 grams of low-gluten flour, 1 tablespoon of mirin, 1 tablespoon of honey, 2 tablespoons of milk, appropriate amount of red bean paste.

Second, the production steps of dorayaki:

1. Mix eggs with caster sugar;

2. Beat the insulated hot water with an electric whisk until the egg batter is thick, and the marking can leave traces (whole egg beating);

3. Add the sifted low-gluten flour and mix evenly;

4. Add Weilin, honey and milk and mix well. (The liquid and flour can be added in two alternate parts, stirring carefully, taking care not to defoam.) ）

5. Heat a frying pan, turn on low heat, scoop in a spoonful of batter and pour it into the pan;

6. Wait until the muffins start to bubble and then turn them over and fry both sides until golden brown. You can fry several pieces at the same time;

7. After frying the crust, sandwich the red bean paste between the two slices and enjoy. Store at room temperature 20 C or below for 1-2 days. If the weather is too hot, it should be refrigerated and the shelf life is 2-3 days.

8. After you are done and put it into the container, you can use the delicious dorayaki.

3. Precautions when making:

1. The eggs must be completely whipped, otherwise they will be easy to defoam, which will affect the softness of the pie crust. Eggs and sugar should be heated to about 40 degrees through water, that is, it feels slightly warm when touched by hand, so the effect of whipping is better.

2. Mirin, a Japanese seasoning similar to rice wine with a sweet taste, contains about 40% -50% sugar and about 14% alcohol. If not, you can do without it and replace it with honey.

3. There is no need to put oil in the pan when frying the crust, otherwise the surface of the fried crust will be uneven and not smooth and beautiful. When frying, you should also fry slowly over low heat throughout the whole process.

Ingredients: 2 eggs.

100 grams of cake flour.

27 grams of caster sugar.

Honey 10 grams.

Grams of salt. Baking powder 2 grams.

Milk 30 grams.

Corn oil 10 grams.

Red bean paste to taste.

The practice of dorayaki.

The material is weighed well.

Take **, knock the eggs in, add caster sugar, honey, milk, salt, corn oil and other materials, and stir well with an egg pump.

Stir until the sugar is melted.

Baking powder is added to cake flour and sifted until batter.

Stir until the batter is dry, cover with plastic wrap and let stand for 25 minutes.

After the batter has been set, stir it again with an egg whisk and prepare the cake.

Use a large spoon to scoop up a spoonful of batter, and when the batter is injected, the spoon can never be moved, but is fixed at a point, so that the batter naturally spreads out and becomes a circle.

Heat it slowly (if you use a gas stove, the addition of honey will make the crust color quickly, so the heat should be small and even), and if you look at the batter, you will notice that the batter is slowly expanding (slightly) and dense small bubbles appear.

As heated, the bubbles will slowly expand and burst, indicating that the crust is almost cooked and ready to be turned.

After turning over, you can shovel it out and move it to the drying net.

The rest of the batter is the same, but it is best to let the flat plate cool before putting the batter, as overheating will cause the batter to expand quickly and the color will not be even.

This recipe can make about 9 pieces of pie crust (of course, depending on the size of your stall), then find two crusts of about the same size, add red bean paste in the middle, and you're done!

When I went to the supermarket a few days ago, I saw that there was a dorayaki sold in the baking area of the supermarket, and I thought that this dorayaki looked exquisite, and I also thought that I hadn't made a delicious dessert for my family for a long time, so let's make this simple and easy-to-make dorayaki. Because the dorayaki method is simple, there is no need for ingredients such as cream or butter, so I think it is necessary to use a frying pan or electric cake.

1.Stir well with sugar, honey, then add sifted low powder and baking powder 2Add the melted butter and mix well and put it in the refrigerator for 30 minutes, the batter after refrigeration is very sticky3

Add water in batches to adjust the batter consistency, adjust until the batter is smooth, the dripping marks will disappear soon, and put the batter into the preheated electric baking pan or pan.

4.When there are small holes in the surface, you can turn it over, one side is a beautiful brown color, and the other side is also fried. Make two small pieces of bread for ears and draw a pattern with chocolate sauce.

Before making dorayaki, we need to prepare some raw materials, including eggs, some cake flour, honey, caster sugar, edible salt and milk, red bean paste and some corn oil. First of all, we beat the eggs into a bowl, add some caster sugar, some honey and milk, corn oil and an appropriate amount of edible salt with a whisk and stir evenly, after the caster sugar is completely melted, we put the low-gluten flour into the bowl, add some baking powder, put the low-gluten flour into the egg and stir well, then cover with plastic wrap, we stir the batter again, and then heat the pan for a while, we take out the batter with a spoon and spread it out naturally on the pan.

At this time, we observe the batter until there are some uniform small bubbles on it, and when there is a phenomenon of expansion, the bubbles will get bigger and bigger as the heat is heated, at this time it has already indicated that the dough is almost OK, and then we turn it over and bake the other side until all of it is fried, we take it off again, and then spread the red bean paste evenly on the fried dough, and then use two to add it up and use it to eat. So what are the tips for making dorayaki again? That is, every time we are battering, we can rinse the pot with cold water, which can have a very good cooling effect.

Dorayaki is a food in our daily life and is very delicious to eat.

We need to first mix flour, sugar, milk and other ingredients together, put them in a pan and fry them into small cakes, add some bean paste filling in the middle, and the two cakes are made together。Anyone who has seen Doraemon will be attracted by the dorayaki inside and can't help but want to try it, but in fact, dorayaki is indeed a very good little snack that can be eaten by younger children.

Making dorayaki is usually divided into two parts, the first is to make the skin of the dorayaki, and the second is to make the bean paste filling. We mix two eggs, 20 grams of caster sugar, a little salt, a little baking powder, 30 grams of milk, and 10 grams of cooking oil, and sift 100 grams of cake flour into it. Stir with a blender until there are no granules, cover with plastic wrap and set aside for 20 minutes.

Coatate the pan with a layer of cooking oil, scoop a large spoonful of batter into the pan and turn over until one side has set. At the beginning of heating, there will be some small bubbles on it, and the bubbles will slowly become denser and denser, until the bubbles gradually become larger and completely broken, which means that the cake is basically cooked and can be turned over, and both sides can change color and can be out of the pan.

Start soaking the red beans overnight in advance, put them in water and slowly boil them over low heat, and after cooking, put the red beans in a blender and stir them into red bean paste, remember not to put too much water. Add an appropriate amount of white sugar to the red bean paste, put it in a frying pan and stir-fry it over low heat until the red bean paste is getting drier and drier. Be sure to stir constantly during the frying process to prevent sticking to the pan.

The amount of sugar can be appropriately increased or decreased according to the baby's preferences, if the baby does not like to eat sweet or is too young, you can put less sugar. If you find it troublesome, you can also buy the finished red bean paste directly from outside, but the taste is slightly sweeter and not suitable for younger children.

We sandwiched the red bean paste between two pieces of dorayaki skin, and the delicious dorayaki was made, which was very soft and glutinous, and had the aroma of red beans.

I like to eat it, because the taste is relatively sweet, you need to prepare flour and water when making it, add eggs and milk to it and stir it well, and then put it in the pan and fry it until golden brown on both sides, and you can also add bean paste filling and white sugar to it.

The first thing is to prepare some low-gluten flour, then add some eggs and other condiments you want to eat, stir well, arrange the batter one by one, put it in an oven, and then add some red bean paste on top of the batter, and then put the two batter cakes together, so that it is ready. I'm definitely a big fan of food.

Separate the egg yolk and egg white, add a little sugar to the atmosphere, add a little sugar to the egg yolk and beat, take a bowl and pour in milk and corn oil and stir evenly, put low-gluten flour in the beaten egg yolk crisp, pour all together and stir well, then put a small amount of oil in the electric baking pan, put an appropriate amount of batter with a spoon, fry on both sides, and it's OK; I prefer to eat.

Love dorayaki?

Then this drawable mochi dorayaki is even more worth trying.

The first bite will definitely amaze you, with a sweet taste and soft Q-elasticity.

In the same way, the picture is on first, whether it is delicious or not, you will know when you see it.

Ingredients: Batter: 100g of eggs, 18g of honey, 35g of sugar, 48g of pure milk, 1g of baking soda, 2g of baking powder, 100g of cake flour

Mochi part: 50g glutinous rice flour, 10g corn starch, 15g white sugar, 90g pure milk, 10g butter, appropriate amount of red bean paste.

Method: 1. Knock eggs into a bowl first, add milk, cotton sugar, honey, and stir well.

2. Sift the low-gluten flour into it and stir until it is delicate and free of particles.

3. Cover with plastic wrap and let stand for half an hour.

4. Take advantage of this time to make mochi. Glutinous rice flour, cornstarch, sugar and milk, stir together.

5. Cover with plastic wrap and prick a few small holes.

6. After it is completely steamed, add the butter.

7. Mix slightly with a shovel and then put on gloves and knead it completely until it can be drawn.

8. Add baking powder and baking soda to the batter and mix well.

9. Remove from the pot, do not pour oil, pour in the batter directly, and fry slowly over low heat.

10. When the surface layer is bubbling with big bubbles, turn it over and fry it on both sides until golden brown.

11. Spread a layer of bean paste, press the mochi into large slices and put them on it, and finally cover with another slice.

Materials:

Appropriate amount of fresh crust, 300 grams of fresh cream, 50 grams of maple syrup, and appropriate amount of honey red bean paste.

Method

1.Take a clean steel basin and dry it thoroughly with a paper towel.

2.Pour the whipped cream into a clean anhydrous steel basin in Method 1, and whip it in the same direction as a whisk with ice water.

3.The ingredients of Method 2 are whipped continuously until the texture is fine and evenly textured.

4.Continue to add maple syrup to the basin of method 3 and continue to stir in the same direction.

5.Whip the ingredients of Method 4 until the whisk is dipped in the whisk until it stands completely upright and does not drip.

6.Place the whipped cream from Method 5 in an extruded bag and refrigerate for at least 15 minutes.

7.Take the raw dorayaki crust and fill it with an appropriate amount of whipped cream that has been chilled for Method 6.

8.Finally, sprinkle an appropriate amount of honey red beans, put it in a sealed crisper and move it to the refrigerator after wrapping it, and taste it directly when you enjoy it.

Ingredients: 250g all-purpose flour, 3 eggs, 80g sugar, 300g milk;

Excipients: 2 tablespoons of honey, 6g of baking powder

Delicious dorayaki.

Beat the eggs first, I used the bowl for mixing the egg yolk paste when I first made the cake and the whisk for beating the egg whites, please forgive me.

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Add sugar and honey and stir well.

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Add milk and mix thoroughly.

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Pour in the sifted flour and baking powder.

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Stir into a lumpy batter, if the batter is thick you can add water or milk appropriately.

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After the electric baking pan is preheated, use a rice spoon to take an appropriate amount of batter and spread it on the pan to form a cake of the desired size.

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When you see a small bubble on the cake, quickly turn it over. Form a small quiche with one side deep and one side light.

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Spread a variety of fillings to your liking, and this is peanut butter.

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This is the bean paste filling, this one is more affordable, and the filling is very thick.

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There is also blueberry jam and fresh orange sauce.

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Place another quiche on top of the sauce, and a dorayaki is ready.

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The biggest advantage of making your own is that you can do whatever you want, you can control the size by yourself, and the filling can be sandwiched according to your preferences.

Dorayaki is a traditional Japanese confectionery that gets its name from the fact that it is sandwiched between two pieces of dough that resemble a gong. It is also called **cake because of the golden color of the skin. Speaking of which, Dorayaki is best known for being due to the robot cat anime, as it is Doraemon's favorite.

I wonder how many children dreamed of trying the delicious taste of dorayaki?

Dorayaki tutorial:

1.Beat the eggs, mix them with sugar and honey and beat until six or seven are distributed.

2.After sifting in the flour, add oil, then add milk and stir well until the batter is smooth and leave for more than ten minutes.

3.Take a non-stick pan, preheat it and reduce the heat to low, without putting oil in the pan the whole time. Take a 15ml scoop with a spoonful of batter and pour it into the pot.

4.When the surface of the dough is solidified and small holes appear, it can be turned over, and after turning over, it can be served by frying it over low heat for more than 20 seconds. (Cook another cake in this way.) )

5.Spread the bean paste evenly on the light yellow side of the cake, cover with another piece of douyaki and it is ready.