Dorayaki 日式铜锣烧

I have 2 Dorayaki recipes:

Served plain. 

- 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.

- 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 made the cute printing on Dorayaki using hot stamp tool.
Just heat up and print, so easy to use and the printing looks awesome. 

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，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。

If you like my recipe, click here, LIKE & Follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


Some feedback from those who have tried this recipe:

By Lum Xiufang

By Lum Xiufang

Chocolate Waffles (yeasted) 巧克力格子松饼（酵母食谱）

These yeasted Chocolate Waffles are easy to make, the batter can be prepared ahead of time. This recipe is ideal for busy home cooks to make for family breakfast or kids school snacks/ bento. 

The freshly made waffles texture are crisp on the outside, soft inside. The taste is awesome, no 'yeast taste' at all.

When I'm serving these at home, I made the less sweet waffles topped with some hazelnut chocolate spread and chopped macadamia nuts. Also taste good with ice cream. 

Packed chocolate waffles for my son, for him to eat during school recess.
If you like my recess food/ snack/ bento idea, click here,
LIKE & FOLLOW my Facebook fan page to receive daily simple school snacks idea.  

When I have to pack these for my son's school snack/ bento, I added some dried cranberries in the batter. That way, the waffles need no toppings and they taste delicious.

Ingredients: 
材料


60g Milk 牛奶 60克

1g Instant Yeast 即溶酵母 1克

90g Cake Flour 低粉 90克

6g Cocoa Powder 可可粉 6克

40g Castor Sugar/ Brown Sugar 细砂糖 40克，喜欢少甜的可以放25克
(Reduce to 25g for less sweet waffles/ if serving with sweet toppings)

1 Egg 鸡蛋 1粒

Pinch of Salt 盐 少许

30g Unsalted Butter (melted) 牛油 30克，溶化

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. In a bowl, combine yeast and milk, set aside.
将牛奶和酵母混合，备用。


2. In another bowl, sieve flour and cocoa powder, mix well, set aside. 
将低粉和可可粉过筛，备用。

3. Whisk egg, sugar and salt to combine. 
将鸡蛋，糖和盐打均。

4. Stir in (1) , mix well with a hand whisk.
加入（1），搅拌均匀。

5. Stir in (2) , mix well till no more lumps. 
加入（2）， 搅拌均匀。

6. Stir in melted butter. Mix well.
加入牛油，搅拌均匀。

7.  Cover and store in the refrigerator overnight.
用保鲜纸盖好，放入冰箱冷藏隔夜。

8. Remove the batter from the refrigerator, let the batter sit at room temperature for 10 minutes. Meanwhile preheat the waffle iron. Cook in a preheated waffle iron for 4 minutes each or until cooked/ crisp. Repeat for the rest. Grease the waffle iron with some oil to prevent sticking. Serve right away.
取出面糊，回温10分钟，同时预热松饼机。按松饼机的操作方式烘至熟。出炉后即可享用。这食谱做的松饼是外脆内软的，好香巧克力味，完全没有酵母的味道，非常好吃。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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Pan Fried Honey Lime Chicken Wings 煎青柠蜜汁鸡翼

Honey + Lime or Honey + Lemon, you'll never go wrong with these combinations.

These delicious Honey Lime Chicken Wings were cooked in a fry pan without oil. Pan fried on medium-high heat to extract the oil from the fat of the wings, skin were nicely brown and pan fried to perfection. 

Honey Lime Chicken Wings pan fried without oil.

Simple recipe, great flavour with a hint of lime that's so appetising and scrumptious. 

不下油，用平底锅把鸡皮的油煎出来，再下青柠汁蜂蜜调味，不油不腻。加了青柠皮硝，味道特别香。


Ingredients: 材料

10 Chicken Mid-wing 鸡翼／鸡翅膀 10只

5 cloves Garlic, sliced 蒜头 5粒，切片

1 Lime 青柠 1粒， 取皮硝和青柠汁备用
(use the lime zest and juice, add to taste)

1/2 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1/2 汤匙

2 tbsp Soy Sauce 酱油 2汤匙

1 tbsp Honey 蜜糖 1汤匙


(A)

1 tsp corn flour 玉米粉／粟粉 1小匙

1/4 tsp Salt 盐 1/4 小匙，喜欢较咸的可以放1/2小匙
(use 1/2 tsp if serving with rice)

1/8 tsp White Pepper 胡椒粉 1/8 小匙

1 tsp Grated Ginger 姜蓉 1小匙

1/2 tsp Sesame Oil 麻油 1/2 小匙

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. Wash and pat dry chicken wings with kitchen towel, cut into half.
将鸡翼／鸡翅膀洗净抹干，打直切半。

2. Add in (A). Mix well. Cover and marinate for 2 hours or overnight in the refrigerator. 
加入（A），拌均。盖好，放冰箱腌2小时或隔夜。

3. Return to room temperature. Heat the pan.
回室温。热锅。

4. Place the chicken wings on the preheated fry pan, as shown in the picture below.
将鸡翼／鸡翅膀摆放在已预热的锅里，不要重叠。看下图参考。

5. Let it cook till the bottom of the skin are brown, as shown in the picture below.
煎至上色。

6. Flip the chicken wings, continue to cook till both sides are nicely brown. Add in garlic and lime zest. Cook till fragrant.
翻另一面，继续煎至上色。加入蒜头和青柠皮硝。爆香。

7. Drizzle some lime juice, cooking wine, soy sauce and honey. 
加入青柠汁，酒，酱油和蜜糖。

8. Stir to coat evenly. Adjust the seasoning if needed. Once the sauce has caramelise and coated on the chicken wings, it's ready to serve as appetiser, finger food or serve warm with rice. 
拌均。依自己喜欢的甜度和酸度，自行调味。收汁，即可上碟。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。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

Feedback from Premila Nursimooloo