樱花麻糬铜锣烧Sakura Mochi Dorayaki

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    113

Ingredients

麻糬材料

Mochi Ingredients

铜锣烧材料

Dorayaki Ingredients

    Directions

    麻糬和铜锣烧都是日本最基本的甜品。用上最简单的方式煎饼,那团刚蒸好的麻糬,初看总是没那么顺眼,多拉扯几下,即刻变得光滑细致,即使放凉了,吃起来还是糯叽叽的,夹在铜锣烧中间,再烙上一只兔子,我们一边吃饼,一边眺望路边的风铃木,微风徐徐,甚是静好。 备注:目前在本地烘焙店也可以找到代购盐渍樱花&天然樱花粉。

    Step 1

    将麻糬材料中的牛奶,加入黄糖,小火煮至糖融化,待凉,备用。In a small pot, heat the milk and brown sugar for the mochi ingredients over low heat until the sugar is melted. Let it cool and set aside.

    Step 2

    加入麻糬材料中剩余的材料(除牛油和樱花干外),拌至均匀,过筛一遍。Mix all the mochi ingredients (except for butter and dried sakura) until well combined, and sift the mixture.

    Step 3

    放入水开后的蒸锅内,蒸30分钟,取出加入牛油拌混合至麻薯完全吸收,加入樱花碎,拌匀。Steam the mixture in a steamer for 30 minutes, then add butter and mix well until the mochi fully absorbs the butter. Add the chopped salted sakura and mix well.

    Step 4

    穿上即弃手套,以拉扯折叠的方式将麻薯整至光滑、有弹性即可,盖上盖子或保鲜膜,备用。Put on disposable gloves and stretch and fold the mochi until it becomes smooth and elastic. Cover with a lid or plastic wrap and set aside.

    Step 5

    将铜锣烧材料拌中的1汤匙纯净水与苏打粉混合至完全溶解,备用。Mix 1 tbsp pure water with baking soda for the dorayaki ingredients and set aside.

    Step 6

    将鸡蛋、黄糖、蜜糖、60毫升纯净水和植物油,搅拌至均匀。In another bowl, mix eggs, brown sugar, honey, 60ml of pure water, and vegetable oil until well combined.

    Step 7

    然后加入作法4的低筋面粉和绿茶粉,拌匀,静置30分钟后,加入做法6的苏打水,拌匀。Add cake flour and matcha powder from step 4 to the mixture in step 6 and mix well. Let it sit for 30 minutes, then add the baking soda mixture and mix well.

    Step 8

    小火预热不沾锅,舀入适量的面糊,煎至表面产生气泡孔洞后,翻面煎约1分钟左右,上锅,备用。Heat a non-stick pan over low heat and spoon in the dorayaki batter. When bubbles and holes appear on the surface, flip it over and cook for about 1 minute. Remove from the pan and set aside.

    Step 9

    取适量作法4的樱花麻薯,用2片铜锣烧夹好压实,即可享用。Take an appropriate amount of mochi from step 4, sandwich it between two dorayaki pancakes, and press it firmly. Enjoy!

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