- Copper gongyaki -
Dorayaki
➤ There are always rows of neat Dorayaki on the shelves of the convenience store. The smooth surface is delicious yellow, and the rich bean paste filling is about to come out. Buy one, tear open the packaging, and 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...
➤ There have always been friends asking if there are any desserts that do not use the oven, then, Dorayaki is the best choice. You can make it with a pan or electric pan! The traditional method of making the royuki is to add red bean paste to make the filling. When you make it yourself, you can also change it to butter, jam or meat floss, which tastes great!
- Difficulty -
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Primary
- Time Time -
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25 minutes
- Ingredients -
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Eggs 2
Milk 60g
Honey 15g
Salad oil 15g
Low-gluten flour 100g
baking powder 10g
Fine sugar 60g
Red bean paste 180g
- Tips Tips -
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1. If you want to fry it thicker, you can add more flour.
2. Dry foaming means that a small tip that will not fall after being beaten and removed will be raised.
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.
- Method Steps -
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1. Separate the egg whites from the egg yolks, beat the 2 egg yolks with an egg whisk, and set aside the egg whites
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. Sift 100 grams of low-gluten flour and 10 grams of baking powder, pour it 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 it over low heat
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!
Childhood memories!
" Bon Appétit! "
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