Purple Sweet Potato Dorayaki

Overview

I had a lot of purple potato filling left over from making mooncakes during the Mid-Autumn Festival, and I wanted to get rid of them, so I thought of Ding Dong Cat’s Dorayaki, and replaced the bean paste with purple potato filling. The milky aroma is mixed with the purple potato, and it feels very healthy. The purple potato filling was also used up. I used a non-stick pan from Xuechu, which is completely non-stick and very flat, so the Dorayaki is also very round

Tags

• snacks
• children
• breakfast
• afternoon tea
• aluminum-free baking powder
• cake flour
• corn oil
• egg
• honey
• purple sweet potato filling
• fine sugar
• milk

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Crack the eggs into a large bowl

   

3. 3 Beat the eggs with a manual whisk

   

4. 4 Mix milk, corn oil, honey and fine sugar evenly

   

5. 5 Pour into the egg liquid and mix well with a whisk

   

6. 6 Mix the baking powder and low-gluten flour evenly and sift into the egg liquid

   

7. 7 Mix well with a hand mixer and let stand for 20 minutes

   

8. 8 Heat the pot over low heat, then use a brush to brush a little corn oil

   

9. 9 Use a spoon to scoop out half of the spoon, pick up the pot, and pour the egg batter on the pot

   

10. 10 Place it down and fry until small bubbles form. After a few bubbles on the sides have disappeared, turn over and fry for 30 seconds

    

11. 11 After everything is fried, place it on a rack to cool, then add the purple sweet potato filling

    

12. 12 Cover with another pancake and it’s Dorayaki

    

13. 13 Cut it open and take a look. The tissue is very soft and the taste is very good

    

14. 14 Finished product

    

15. 15 Finished product