How to make soft and tender Dorayaki

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  1

  Separate the egg whites and yolks from the refrigerated eggs.

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  2

  Add egg yolks to milk and stir evenly with egg beaters.

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  3

  Sift in the flour and stir in a straight line until smooth and grain-free.

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  4

  Add a few drops of CUCU white vinegar to the egg whites to remove the fishy smell. Add the sugar in three batches. Beat at high speed for 1 minute, then at low speed until there is a small hook or small hook when you lift the egg beater. sharp corners.

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  5

  Use a spatula to take one-third of the meringue and add it to the egg yolk paste, stir evenly, then pour the egg yolk paste back into the meringue basin and stir evenly.

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  6

  Use kitchen paper to wipe a thin layer of oil on the pan. After the pan is warm, add a spoonful of batter, cover the pan, simmer over low heat for a while, and then open the lid. Flip over and it will be ready to serve in about 30 seconds.

Tips

1. The thickness and heat conductivity of each pot are different. Test it once or twice based on your own pot, and you will be able to master the turning and cooking time.
2. After finishing one, wait for the temperature of the pot to drop before making the next one, otherwise it will be easy to burn. Or you can use the residual heat of the pot to spread the batter first, and then turn on the heat after 30 seconds.