Dorayaki(tong luo shao )

Causeway firing method:

Raw materials for making Causeway:

Two eggs, 90g sugar, 140g low gluten powder, 2G baking soda, 2G baking powder, 15g fructose (be sure to use fructose) and 35g milk.

The manufacturing steps of tongluoshao are as follows:

1. Beat the eggs with sugar until eight.

2. Add baking soda, baking powder, fructose and milk to mix well (add one thing at a time, a little bit).

3. Scoop a spoonful and fry it in a pan (preheat the pan and pour oil).

4. Add red bean paste after cooling.

Dorayaki

Tongluoshao is also called golden cake. Because it is made up of two pieces of cake like a causeway, it is named Causeway roast. It is a kind of baked dough, red bean paste and other sandwiched desserts, Japanese favorite pastry, Japanese cartoon character Doraemon and Doraemon seven favorite food.

Food characteristics

The bean paste stuffing is wrapped with two pieces of disc-shaped cake skin similar to honey cake, which is named because the shape is similar to two combined gongs. For the Chinese people, it is actually the bean paste cake that we are more familiar with.

The skin of Causeway pancake is rich in honey aroma and soft in taste. The delicate outer skin and smooth inner stuffing blend together to create a wonderful taste. Whether it is the original red bean flavor, or strong cream flavor, natural strawberry fruit flavor, with pearl milk tea or coffee is also a very good enjoyment; direct consumption is also excellent.

Osaka Causeway is made by hand. The formula is derived from Japanese cuisine masters. In order to suit the Chinese taste, besides the traditional red beans, it also develops the flavors of meat floss, milk, mung beans, blueberries, strawberries, cream, etc. the fresh and pure rich taste is worthy of being tasted by robot cat fans.

Production method

tool

Filter screen, electric mixer, rubber knife, flat bottom non stick pot

Ingredients

Practice 1

1. Prepare materials.

2. Mix milk, honey and corn oil evenly.

3. Sift low gluten flour into the liquid in the previous step.

4. Stir evenly without particles.

5. Use the electric stirrer to beat the egg paste at high speed until it turns white. After the volume increases to 4-5 times, turn to the minimum gear and beat for 2 minutes to make the egg paste fine (verification method: 1

The batter will not disappear immediately when it is lifted by the beater.

6. Pour half of the egg paste into the flour paste, mix well, pour in the other half, and continue to mix.

7. Flat bottom non stick pot, low heat preheating for 2 minutes. There is no need to put oil in the pot. Scoop up a spoonful of the mixed semi-finished product.

8. When there are bubbles on the surface of the muffin and cracks, you can turn it over. It takes about 1-2 minutes.

9. Turn it over and wait about 40 seconds, then smear the bean paste stuffing, put it on a plate, and you can eat it.

Practice 2

1. The granulated sugar is screened with filter screen for standby. Put all the eggs in the basin, beat them with the electric stirrer until they are thick, add sugar in three times, beat them until they are white and completely dispersed, add milk and honey, and mix well.

2. Mix the flour and baking powder, sift and add into the egg paste, mix quickly with a rubber knife (stir left and right and up and down, don't use a circle to avoid gluten), cover with plastic film, and let it stand for half an hour.

3. Heat the pan, scoop in a scoop of batter (about 2 tbsp), fry over medium low heat until there are many bubbles on the surface of the batter, then turn over and fry for a while.

4. After the crust is cooled, you can put the bean paste stuffing on it. The front of the fried crust is brown with uniform color, and the back is beige. Take two cake skins of the same size as a group, put red bean paste on the beige side, fold the two cake skins neatly, and the delicious Causeway is burnt.

remarks:

1. The egg used here weighs about 70g.

2. You can use homemade bean paste stuffing or commercially available bean paste.

Practice 3

Main materials

Low gluten flour 100g

2 eggs (native chicken)

accessories

Milk 100g

Baking powder 8g

50g fine granulated sugar

Red bean paste 150g

Honey 20g

Corn oil 20g

step

< I1. < / I separate the yolk protein of the egg, and make sure that the basin is free of water and oil

Add honey to the yolk and stir well with an egg beater

Add corn oil and milk, and continue to stir well

Sift in non aluminum baking powder and low gluten flour, stir evenly with a scraper, then leave for about 10 minutes

< i5. < / I for the separated protein, use the electric egg beater to beat it at low speed to the coarse bubble state, then add 20g sugar, and continue to beat it with the egg beater until the protein becomes fine

< I6. < / I at this time, add 20 grams of granulated sugar, continue to stir, you can see that the protein is more and more delicate, and then add 10 grams of granulated sugar to beat the protein until it can pull out the firm small sharp corner

< i7. < / I first pour 1 / 3 of the protein paste into the mixture in step 4, stir it evenly with a scraper, then pour in all the remaining protein paste, and stir it up and down with a scraper

This is how the batter looks

The electric pan is preheated first. I chose fried egg mode, low fire. If you use a pan, remember to use a low heat. Then scoop a small spoon of batter and spread it into a circle about 8cm in diameter. This needs a lot of practice. The first time I spread it, it was obviously thicker and bigger. After several times of operation, it would be better

< I10. < / I this is what it looks like later

< i11. < / I when the small holes in the batter bread begin to appear, turn it over quickly

< i12. < / I this is what it looks like after turning over. Whether the surface color is even or not depends on whether the strength of the paste is even or not. It still needs a lot of practice to fry a good-looking Causeway

< i13. < / I wait for 1-2 minutes. When the reverse side turns golden, burn the gong out immediately. Then let it cool a little, then spread the red bean paste stuffing, cover it with another piece, and it's ready

Cooking skills

1. There is no need to add oil when frying this; 2. The formula is too thick at the beginning, so when the dough is turned over again when there are small holes in the dough, the bottom is pasted. So I increased the amount of milk, which is good; 3, when you operate, remember that the batter must not spread too thick, if it is really thick, then turn over in advance before the small hole appears, so as not to paste the bottom.

Practice 4

Material Science

Egg: two fine granulated sugar: 40g honey: 2 tablespoons low gluten flour: 90 milk: 30g salad oil: 10g

Baking powder: 3G

Red bean paste: right amount

Operation steps

1: Weigh the ingredients, add sugar and beat with a beater

2: Add honey, milk and salad oil in turn and stir well

3: After whipping, add the sifted flour and baking powder, mix well to form a batter, and let stand for 10 minutes

4: Heat up the frying pan, fry a spoonful of batter until golden, then turn it over and fry for a while

5: After all fried, take one slice, spread with proper amount of bean paste, and then close the other piece

Cooking skills

The amount of milk can be adjusted according to the thinness of the batter. If the batter is thicker, the cake will be thicker. Otherwise, the cake will be thinner.

Production instructions

1. Remember to scrape the batter out of the spoon, and then put it into the pot, otherwise it will not form a beautiful circle if it drips everywhere.

2. Slowly pour the batter into the pot with a spoon, try to pour it into the center of the pot, and drop it into a shape about 8 cm in diameter. The cake skin must be the same size every time.

3. Do not put oil in the pot.

4. Don't worry, one by one, multiple operations, it's easy because of the unequal height of the pot, leading to the edge of the cake is no longer smooth and smooth.

5. Heat it with a small fire until the surface is completely solidified. Don't look at it in advance, otherwise the color will not be so balanced. At this time, the back is basically brown.

6. Don't defoaming when protein is stirred. Mix well.

7. Use a spoon to make it round, about the same size. It's about six centimeters round.

8. Pot to use non stick pot, if not non stick pot, to apply a thin layer of oil anti stick pot.

Main efficacy

Causeway stewed red bean stuffing is the most important part of Causeway stewing. From the time of soaking raw beans in water, the control of cooking time, and finally adding sugar, care should be taken. Red bean

Chinese PinYin : Tong Luo Shao