How to do dorayaki, how to do dorayaki

Ingredients: 3 eggs, 140g of sugar (about 10 tablespoons), 5 tablespoons of milk, 2 tablespoons of honey, 180g of flour (about 16 tablespoons), 1 teaspoon of baking powder, 400g of red bean paste Tools : Strainer, electric mixer, rubber knife, non-stick pan Method:

1.The granulated sugar is sieved with a strainer and set aside. Put all the eggs in a basin and beat with an electric mixer until frothy; 2.

Add granulated sugar in three times, beat until white and completely whipped, add milk and honey and mix gently, mix flour and baking powder; 3.After sifting, add to the egg batter, mix quickly with a rubber knife (mix in the left and right directions, do not use a circle, so as not to produce gluten), cover with plastic wrap, and let stand for half an hour; 4.Heat the pan, scoop in a spoonful of batter (about 2 tablespoons), fry over medium-low heat until there are a lot of bubbles on the surface of the batter, then turn over and fry for a while, and wait for the crust to cool before you can sandwich the bean paste filling; 5.

The fried crust is evenly brown on the front and beige on the back, and the red bean paste is sandwiched with it, and the cute dorayaki is complete.

Dorayaki, a simple version of dorayaki, milk muffins with your favorite filling, delicious and delicious.

Hello, I'm Doraemon obsessed dorayaki. The slight bitterness of the crust makes the sweetness more moving, the crust is loose, the milk flavor is very full, and the soft red bean paste is sandwiched, but it is very flexible when you break it, and you can bite into it with a soft and gentle taste.

With yogurt, eggs, milk, and sugar, you can make a round dorayaki.

Doraemon loves dorayaki the most, and the Q bomb is soft and glutinous and fragrant.

<> "Dorayaki. Ingredients: 160g cake flour, 2 tablespoons of baking powder, 2 eggs, 150g milk, 20g sugar, a little salt, bean paste.

Production steps: 1. Add eggs, milk and sugar to a waterless and oil-free container and stir well;

2. Add baking powder, then add low-gluten flour in 3 times and stir well, and let the shirt sit for about 20 minutes;

3. Adjust the baking tray to low and preheat, brush with a small amount of oil, then pour the batter into the disc, turn over and continue to bake after forming, and grill until golden brown on both sides;

4. Put an appropriate amount of bean paste on the dough cake to make a chain, cover another piece of dough cake, and compact.

<> "Mochi branch imitation red bean dorayaki."

Ingredients: 2 eggs, 55g milk, 25g sugar, 100g cake flour, 3g baking powder

Mochi: 60g glutinous rice flour, 15g corn starch, 25g white sugar, 150g milk, 10g butter

Filling: 200g of red bean paste

Method] 1. Beat eggs + milk + sugar into the bowl, stir well, add low-gluten flour and baking powder, and stir evenly to form a delicate batter.

2. Turn on low heat in a frying pan, scoop a spoonful of batter, fry until the surface is bubbling, turn over and fry again, and put out the core for later use.

3. Glutinous rice flour + corn starch + sugar + milk, stir evenly and sieve into a bowl, cover with plastic wrap, prick a few holes with a toothpick, boil water in a pot and steam for 25 minutes, take out and add butter while hot, knead into a smooth dough after repeated pulling, and divide into small portions.

4. Take a Meng's fiber muffin, put a layer of bean paste filling, a layer of mochi, and cover with a slice of muffin.

The dorayaki method is as follows:

Ingredients: 2 eggs, 135 grams of milk, 150 grams of low-gluten flour, 4 grams of baking powder, 45 grams of sugar, appropriate amount of corn oil, appropriate amount of red bean paste.

Steps: 1. Prepare materials.

2. Mix low-gluten powder and baking powder, sieve and set aside.

3. Beat the eggs into a basin, add sugar, and stir well.

4. Add powder and mix until there is no dry powder.

5. Add milk.

<>7. Prepare a frying pan and paper towels. (In the picture, Tianxi rose paper towel is a pure natural bamboo fiber wood color, which has good flexibility and can be used as kitchen paper towels).

8. **, bake the water in the pot, extract a paper towel, pour a little corn oil, and apply a thin layer at the bottom of the pot.

9. The paper towel will not break at all, so you don't have to worry about the paper sticking to the pan.

10. Turn to low heat, use a round mousse ring, put it in the middle of the pot (if there is no mousse ring, you can directly put it in the pot, so that the batter will flow naturally and be round), scoop a spoonful of batter, pour it into the mousse ring, and the dorayaki that comes out of this way is very round, so you don't have to worry about the batter flowing and not rounding the appearance.

11. Cover the pot and wait until there are bubbles in the batter, as shown in the picture.

12. Remove the mousse ring, turn it over and fry for 3-5 seconds, and then do the rest in turn.

13. Spread the bean paste filling.

14. Cover another piece and the dorayaki is ready.

15. a finished product.