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Friday, 24 March 2017

Dorayaki 日式铜锣烧



I have 2 Dorayaki recipes. 

- A quick recipe with simplified ingredients and method that I normally used to make my son's school bento >> Click here for recipe. This recipe yield Dorayaki that is sweeter in taste as I did not want to add fillings for the little boy to eat at school. Served plain.


Served plain. 


- Reduced sugar Dorayaki, the texture is more puffy. Less sweet, just nice to add in fillings. This is the recipe I'm sharing in this blog post. Hope you'll like it too.



My son didn't like red bean paste, his Dorayaki always served plain or with custard filling.

Ingredients: Yield 2 servings
材料

1 Egg 鸡蛋 1粒 

25g Castor Sugar 细砂糖 25克

1 heap tsp Honey, about 8g 蜜糖 1小匙满,大概 8克

1 tsp Oil 油 1小匙

30g Milk 牛奶 30克

1/2 tsp Baking Powder 发粉/泡打粉 1/2 小匙

60g Cake Flour 低粉 60克



I used Blue Jacket Unbleached Cake Flour in this recipe. 




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method: 步骤

1. Beat egg and sugar with a hand whisk till light and pale.
鸡蛋和糖打发至泛白。





2. Add in honey, mix well. 
加入蜜糖,搅拌均匀。

3. Add in oil, mix well. 
加入油,搅拌均匀。

4. Stir in milk, mix well.
加入牛奶,搅拌均匀。





5. Sift in flour and baking powder. Mix well. Do not over mix the mixture. 
低粉和发粉/泡打粉过筛加入。拌均至无颗粒。不要过度搅拌。




6. Cover with cling wrap and let it sit at room temperature for 30 minutes.
用保鲜纸盖好,静置30分钟。




7. Cook in a non stick pan: Heat pan with medium high heat. When the pan is hot, reduce heat. Pour in batter - about 1-2 tbsp batter.
热锅后转低温,倒入少许面糊-大概1-2汤匙。








8. When bubbles appeared, flip over and cook till both sides golden brown. Repeat for the rest. Add fillings as desired. 
面糊出现小孔后就翻另一面,煎至两面上色即可离锅。重复步骤7+8 至用完面糊为止。随意夹入馅料即可享用。这食谱做的铜锣烧不会太甜,可以加入红豆/巧克力/卡斯塔馅。美味!若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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