The crust is soft and delicious, and the bean paste is delicate and sweet, blending into the classic snacks that children love to eat

 

Dorayaki

2 eggs, 100 grams of pure milk, 10 grams of corn oil, 100 grams of plain flour, 20 grams of sugar, and a few drops of white vinegar. Appropriate amount of homemade bean paste filling.

Crack 2 eggs into a large bowl, separate the egg whites and yolks, add 100 grams of pure milk and 10 grams of corn oil to the egg yolks.

Pay attention to three points: First, the large bowl must ensure that the inside is water-free and oil-free, and it is dry. The second is that the egg white cannot have egg yolk in it. Otherwise, it is difficult to whip the egg whites. Third, corn oil can also be replaced with other odorless vegetable oils.

Add another 100g of plain flour and stir with an egg whisk until it is a fine, particle-free batter. It is much more convenient to use an egg drawer here than chopsticks, and it can mix the liquid and solid parts more quickly to achieve the desired state.

Add a few drops of white vinegar to the egg whites, add sugar in three parts, and use an electric whisk to beat the egg whites until the whisk is lifted, and an inverted triangle with a curved hook appears.

Tips: First, the function of white vinegar is to remove the fishy smell of egg whites, if there is lemon, it is better to cut and squeeze a few drops of lemonade. Second, if you don't have an electric whisk, you can use three chopsticks to beat, two people can take turns to beat, or you can invite the strong laborers of the family to play, and give full play to his advantage as a man to come first and quickly beat the egg whites in place.

Take one-third of the beaten egg whites and put them into the egg yolk paste, stir well with left and right cutting or stirring up and down, then pour back into the remaining egg whites, and continue to mix well by cutting or stirring.

Note: When stirring, you must use the way of cutting or stirring, you are not used to it at once, you can experience the action of stir-frying and turning vegetables, and do not use the way of stirring in circles, which is easy to defoam and affect the fluffiness of the cake.

Preheat the pan in advance, quickly put the stirred batter into a piping bag, squeeze it into the pan, and heat the cake on low heat according to your personal preferences.

If the pan is non-stick, there is no need to grease the bottom, and if it is ordinary, you can brush it with a thin layer of oil to prevent sticking.

The whole process must be slowly seared over low heat, because sugar is put in the egg white, so the cake is easy to color.

Searing until the surface is set, the bottom is colored, turned over, and the other side is seared. Don't be curious and rush to look through it, or the colors won't be so balanced. Be patient to come one by one, and if you are afraid of a bad master, you can try frying with a little batter first, so that you can find a feeling.

Take out a small patty and squeeze in the right amount of bean paste in the middle. The bean paste filling here is homemade, with a moderate sweetness, not as sweet as the one I bought, which is the biggest benefit of making it myself, and you can master its texture and taste according to your own and your family's liking. If you don't have one, you can use the bought one instead.

Cover with a small cake and press it slightly, and the delicious dorayaki is ready.

Break one and take a look, two layers of soft cakes, one layer of bean paste, it's very tempting to look at! Dorayaki, which children love very much, should try it as soon as possible.