Dorayaki recipe technology

Trade name: Dorayaki	Date of manufacture: 14/12/05
Dough recipe	The production process	quantity	150
The name of the ingredient	Weight (g)	Roast %	Actual %	¥/kg	￥
①	Low gluten	240	100.00%	24.02%	2.9	0.70
②	powdered sugar	190	79.00%	18.97%	7	1.33
③	Egg	167	69.57%	16.71%	9	1.50
(4)	fructose	50	21.00%	5.04%	3.7	0.19
⑤	Honey flavor	1	0.26%	0.06%	22	0.01
⑥	salad oil	46	19.13%	4.59%	8	0.37
⑦	Liquid ba-style cream	46	19.13%	4.59%	18	0.83
⑧	salt	2	0.70%	0.17%	3	0.01
(9)	sodium bicarbonate	1	0.35%	0.08%	9	0.01
(10)	Milky powder	2	0.70%	0.17%	38	0.06
(11)	Malt water	67	27.83%	6.68%	3.8	0.25
⑿	Egg yolk water	62	25.64%	6.16%	25	1.54
⒀	High gluten	31	13.04%	3.13%	3.4	0.11
(14)	w1 starch	14	6.00%	1.44%	8	0.12
⒂	water	63	26.09%	6.27%	0.00
(16)	sorbitol	17	6.96%	1.67%	3.8	0.06
(17)	bp	1	0.30%	0.07%	16	0.01
(18)	sp	2	0.70%	0.17%	25	0.04
subtotal	1,001	416.38%	100.00%	7.13
Preservative	3	0.25%	35	0.09
total	7.22	¥/kg cost
remark	Estimated cost (RMB/catty)	5	Three	6.67	3.61	¥/kg cost
The current ex-factory price (yuan/jin)	7.5	temperature	Time (minutes)
converter	180~190	6.5
6. Finished product weight: 15g / ↑	The dough is heavy	10~12

Frying pan dorayaki is delicious and easy to make

Frying pan dorayaki is delicious and easy to make

The dorayaki is named because it resembles two gongs together, and this unique shape also adds an interesting touch to it.

Once I have mastered the art of making dorayaki with a frying pan, I am eager to share it with you as soon as I realize the freedom of dorayaki at home.

The soft and glutinous crust exudes the sweet aroma of flour and sugar in every bite, as soft as a delicate cloud. Coupled with the full taro filling, the sweetness reveals a hint of taro's unique mellowness, as if it brought me into a sweet dream.

Every time I take a bite, the glutinous taste and the silky smoothness of the taro paste are intertwined in my mouth, and I can't help but sigh, this is simply the ultimate enjoyment on the taste buds, and the sense of happiness arises spontaneously.

Using a frying pan to make dorayaki is very convenient and requires no complicated tools or techniques, making it ideal for home production.

【Frying pan dorayaki】

Prepare the ingredients:

Muffin Recipe:

Eggs: 2 pcs

Milk: 65 grams

Muffin mix: 100 grams

Baking powder: 3 grams

Mochi Recipe:

Glutinous rice flour: 80 grams

Cornstarch: 20 grams

Milk: 140 grams

Sugar: 15 grams

Butter: 10 grams

Taro puree recipe:

Taro: 250 grams

Purple sweet potato flour: 3 grams

Here's how:

Step 1: Make mashed taro

Take 250g of taro, clean it and steam it in a pot until the taro becomes soft and delicate.

Put the steamed taro in a bowl, add 3g of milk as a preliminary seasoning, and beat with a blender until pureed. If the mashed taro feels too dry, increase the amount of milk until it reaches the humidity and texture you want.

Step 2: Make mochi

Mix 80g of glutinous rice flour and 20g of corn starch well, add 140g of milk and 15g of sugar, and stir well until there is no dry powder.

Sift the stirred batter once to give the mochi a more delicate texture.

Steam the sifted batter for about 20 minutes until the batter is fully cooked.

After steaming, take out the mochi, add 10g of butter, and pull repeatedly while hot to make it strong and elastic.

Step 3: Make the muffins

Crack two eggs into a bowl, add 55g of milk and 100g of muffin mix, and mix well with a blender until the batter is particle-free and smooth and fine.

In the pan without brushing the oil, pour the batter slowly, taking care to control the size and shape of each muffin.

Slowly fry the muffins over low heat until golden brown and crispy on both sides.

Step 4: Combine

Spread a thick layer of taro puree on top of the pan-fried muffins to ensure that the taro puree is evenly distributed.

Spread another layer of mochi on top of the mashed taro, again ensuring an even distribution of the mochi.

Finally, cover with another layer of muffins and press gently to make them tightly combined.

Such a delicious and simple pan dorayaki is ready, and with a glass of warm milk, it is really a nutritious and delicious breakfast!

Dorayaki made in a pan has won over people with its fluffy skin, delicate filling, unique shape, and variety of flavors, making it a delicious and delicious choice for breakfast or as a snack.

In addition to the inset of taro paste and mochi, there are also a variety of flavors such as red bean paste, meat floss, milk, mung bean, blueberry, strawberry, and cream, which can meet the taste needs of different people.

Tips:

1. Pot selection: Choose a smooth, nonstick pan and avoid greasing the pan to prevent uneven shades of color on the surface of the cake.
2. Heat control: Fry over low heat throughout the process to avoid burning. When the surface of the batter is filled with air bubbles, it can be turned over, and it can be fried for about 30 seconds after turning over.

Red bean mochi dorayaki precision method

Red bean mochi dorayaki is a delicious Japanese pastry filled with red bean paste and a soft glutinous crust made from mochi. This dim sum has a rich taste, and the soft glutinous mochi and the sweetness of the red bean paste make people have an endless aftertaste. Red bean mochi dorayaki is not only suitable for breakfast or afternoon tea, but also a good food to share at a gathering. Its unique sweet and soft taste can always meet people's expectations for desserts, and is loved by people of all ages.

Batter portion:

1. Ingredients: 100g egg, 18g honey, 35g sugar, 48g pure milk, 1g baking soda, 2g baking powder, 100g cake flour.
2. Steps:
3. Knock the eggs into a bowl, add the milk, sugar, honey and stir well.
4. Sift the cake flour and stir until it is fine and free of particles.
5. Cover with plastic wrap and let stand for half an hour.

Mochi portion:

1. Ingredients: 50g glutinous rice flour, 10g corn starch, 15g sugar, 90g pure milk, 10g butter.
2. Steps:
3. Stir together the glutinous rice flour, cornstarch, white sugar and pure milk.
4. Cover with plastic wrap and prick a few small holes, then steam completely.
5. After steaming, add butter, mix slightly with a spatula, and then knead it completely with gloves until it is ready to draw.

Frying & Assembly:

1. Add baking powder and baking soda to the batter and mix well.
2. Remove from the pan (without pouring oil), pour in the batter directly, and fry slowly over low heat.
3. When the top layer is bubbling up, flip and fry the other side until golden brown on both sides.
4. Take out the fried crust and let it cool, while preparing the red bean paste (you can make it homemade or buy it ready-made).
5. Spread a layer of red bean paste on a piece of crust, then press the mochi into large slices and place them on top of the red bean paste, and finally cover with another slice of crust to finish.

Tips:

• If you can't finish it all at once, you can store it in a sealed bag, but it's best to finish it as soon as possible to keep the mochi hydrated and tasteful.
• To make red bean paste, you can pick red beans and soak them in water overnight, then cook them the next day and mash them into a puree, and then add the right amount of sugar to taste them.

The above is the precise production method of red bean mochi dorayaki. Hope it helps!

The practice of honey bean dorayaki is a delicious dessert that everyone loves

Red beans are extremely nutritious and have many ways to eat, and they have always been loved by many people. The following content to share with you is: "The practice of honey bean dorayaki A delicious dessert that everyone loves", let's take a look!

　　First of all, let's take a look at the method of honey bean dorayaki:

　　Ingredients: flour, eggs, sugar, honey, corn oil, milk, baking powder, red beans, salt, etc

　　Steps:

　　1. Prepare all the ingredients

　　2. Pour both the eggs and the liquid into a basin

　　3. Then mix well

　　4. Pour in the powdered ingredients

　　5. Mix to a particle-free state and let stand for half an hour

　　6. Grease the pan and pour in half a spoonful of batter

The practice of honey bean dorayaki is a delicious sweetness that everyone loves

　　7. When there is a slight porosity on the surface, turn over just right

　　8. Then add some red beans, put the two slices together, and you can eat

　　The above mainly introduces the practice of honey bean dorayaki, do you understand? Next, let's learn about the relevant knowledge of red beans.

　　Nutritional value of red beans

　　1. Red beans are rich in iron and contain more saponins.

　　2. Red beans are rich in starch, so they are also called "rice beans".

　　3. Dried red beans contain 21~23% protein, 0.3% fat and 65% carbohydrates.

　　4. Red beans themselves are rich in cellulose, glycosomes and triterpene saponins.

　　5. The nutritional value of red beans is very high, of which protein accounts for 25%, and the content of potassium, lysine and B vitamins is also the best among beans.

　　6. Red beans are rich in carbohydrates, fats, proteins, calcium, phosphorus, iron, vitamin B1, vitamin B2, saponins, niacin, carotene, phytosteroids, niacin, etc.

　　There are several types of red beans

　　Red bean

　　Also known as red beans, they are vegetable red beans that have nothing to do with love and lovesickness (seeds dark red)

　　Red beans: In ancient times, it was called "Xiaoshu" and "Red Bean", commonly known as "Red Bean", "Red Bean", "Red Bean", "Red Bean", "Red Bean", "Little Bean". Leguminosae. Annual herbaceous plant. The flowers are yellow or pale gray. The pods are glabrous, and the seeds are oval or oblong, generally red. Native to Asia; It is widely cultivated in China. Seeds are rich in starch, protein and B vitamins, which can be used as grains and non-staple foods, and can be used for medicinal purposes, which is a tonic.

　　Acacia seeds

　　Leguminosae. Woody vines. The branches are weak. Spring-summer flowering, butterfly-shaped corolla, often pale red or purple, racemes. The pods are oblong-oval. The seeds are broadly ovate, vermilion at the upper end and black at the lower end. It is found in tropical Asia; It is also produced in southern China. The scientific name of the seed is chicken mother beads, which are highly toxic and commonly used as Chinese herbal medicines.

　　Red bean tree

　　Leguminosae. Arbor. Spring flowering, butterfly-shaped corolla, white or reddish, panicles. The pods are woody, oblong, and the seeds are bright red and shiny. Produced in central and eastern China for ornamentation; The wood is heavy, red and beautifully patterned, making it an excellent wood for carving and joinery.

　　Precautions for eating red beans

　　Patients with excessive urination are also not recommended to take more red beans, otherwise the frequent urination will be more serious.

　　The above is about the sharing of "The practice of honey bean dorayaki and the delicious dessert that everyone loves", I hope it will help you.