mentions Doraemon, I believe everyone is familiar with it. The cute blue fat man, the inexhaustible pockets, bamboo dragonflies, time and space machine, and any door. When it comes to these, vivid and interesting pictures are vivid and interesting. Every friend who likes Doraemon should know that this blue fat man from the future, his favorite food is Doraeyaki .
Because I love to eat royuki so much, every time I finish eating, I use the time and space props in my pocket to go back to before I eat it. This way, you will be able to eat endless royaki. And every time I see Doraemon eating the satisfaction of royaki, I always feel very happy and happy inside.
animation is an animation after all, it is a virtual world, but the sweet taste of Toroyaki is not virtual. On the shelves of the convenience store, you can always see rows of neat royaki. The smooth surface is delicious yellow, and the rich bean paste filling is about to burst out. When you tear it opens the packaging, the fragrance of the red bean cake comes to your face. After biting it, the super soft cake gently touches the lips and teeth. The matte texture of the bean paste filling echoes the cake, and it has endless aftertaste.
Some friends have always asked if there are any desserts that don’t use the oven. Today, this Tourai is a good choice. You can make it with a pan or electric pan! The traditional method of making the Tooriyaki is to add red bean paste to make the filling. When making it yourself, you can also change the bean paste filling to butter, jam or meat floss according to your preferences, which tastes great.
Someone may ask: I can make royaki, why don’t I have Doraemon? Let me tell you, because you are not Nobita, hehe, just kidding.
Today I will teach you this whole egg-beated version of Dorayaki, which can instantly kill ten thousand streets of baking powder version. The muffin that is made by mixing various ingredients directly, let alone overnight, will not be soft after one hour, like a pimp! The whole egg-beated version will be soft for a week.
made with oryuyaki has a soft texture, and the delicate crust and smooth inner filling blend into a wonderful and wonderful taste. The loose pie crust exudes a milky aroma, and it is soft and delicate honey bean paste. It is very flexible when you break it apart. It bite with a tough and gentle texture. Dip it with another mouthful of hot milk and your heart will warm up.
In addition to making the ingredients safe and secure, the taste can be as good as you want. Whether it is the original red bean flavor, the strong cream flavor, and the natural strawberry fruit flavor, it is a very good enjoyment with pearl milk tea or coffee. It can not only be used as breakfast, but also as afternoon tea. If you have time tomorrow weekend, try it.
- Copper gong Shao -
Dorayaki
[ Ingredients]
2 eggs, 60 grams of milk, 15 grams of honey, 15 grams of salad oil, 100 grams of low-gluten flour, 100 grams of
baking powder, 60 grams of fine sugar, 180 grams of red bean paste, 180 grams of
1 tablespoon = 1 table spoon = 15ml
1 tea spoon = 1 tea spoon = 5ml
[ Tips ]
1. If you want to fry it thicker, you can add more flour.
2. Dry foaming refers to a small tip that will not fall after being beaten and removed.
3. Pour part of the egg white into the egg yolk paste first, stir evenly and then pour the egg white paste back into the egg white to allow the two ingredients to be fully mixed.
4. Each time the batter is underneath, rinse the pot with cold water and reduce the temperature to prevent the pot from being too hot, and the cake crust is unevenly heated and the degree of coloring is different.
[ Method]
1. Separate the egg white from the egg yolk, beat the 2 egg yolks with an egg whisk, and set aside the egg white
2. Pour 15 grams of honey, 15 grams of salad oil and 60 grams of milk into the egg yolk, stir evenly to make egg yolk liquid
3. Sieve 100 grams of low-gluten flour and 10 grams of baking powder, pour into the egg yolk liquid, stir evenly to make egg yolk paste
4. Pour 60 grams of sugar into the egg white, and use an electric egg whisk to beat the egg white until dry foamed
5. Pour part of the beans into the egg yolk paste and stir evenly
6. Then pour the stirred batter back into the remaining beans and stir evenly
7. Brush a layer of oil in the pan
8. Put a spoonful of batter into a round cake about 10 cm, and fry
9. Fry until small holes start to appear on the surface of the batter, fry for another 2 minutes and then turn over. Fry until golden brown and serve
10. After cooling, put the red bean paste on the dough and cover it with another piece
11. The fragrant royaki is ready!
