Dorayaki
Overview
Many people say that it is easy to encounter the problem of uneven coloring when making Dorayaki. The following is a summary of my experience in Dorayaki that I have made several times. I hope it will be helpful to everyone.
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Ingredients
Steps
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Add eggs to powdered sugar and mix well.
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Add honey and mix well.
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Sift in the baking powder and cake flour one at a time and mix well.
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Add the melted butter, mix well, and refrigerate for 30 minutes.
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After refrigeration, the batter will be very thick.
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Add milk to adjust consistency.
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Make the batter smooth and the traces will disappear quickly after dripping.
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Pour the batter into the preheated pan.
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Fry over low heat until small bubbles are seen and then turn over.
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Spread the bean paste evenly on one piece and cover with the other piece.
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Tips: 1. Do not beat the eggs during the mixing process, because air bubbles will be mixed into the batter, which will cause uneven color when fried. Left: Batter without bubbles. Right: Batter with bubbles.
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Before adding the batter, the pot must be heated, otherwise it will affect the coloring. Left picture: Preheat the pot and fry the embryos. Right picture: Fried in a pan that was not preheated/not hot enough.
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When small bubbles begin to appear in the batter, do not turn over in a hurry. You must wait until all the small bubbles burst before turning over. Left: Bubbles are beginning to appear, but the center is still moist batter. Right picture: All the bubbles have burst to form small holes and can be turned over.
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After all the bubbles are burst, turn it over immediately, otherwise it will be overly colored, causing the gong to burn black and the color will not be golden and beautiful. Left picture: Golden and beautiful embryo. Right: A little too much.
