樱花麻糬铜锣烧Sakura Mochi Dorayaki
- Prep Time40 Mins
- Cook Time1 Hour
- Type
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说到日式甜点，麻糬控马上举手说： 麻糬必定榜上有名。日本人视糯米为上品，对于麻糬这软糯糯黏答答的食物颇为追崇，如大福、雪媚娘，酱油丸子等，甜的咸的；新年时会打年糕、烤麻糬，吃糯米团子等，这些食物也寓意着长寿健康、好运吉祥。家户知晓的铜锣烧，又名黄金饼，是日本传统和果子之一，而我是因为托了哆啦A梦的福，小时候总是千方百计想尝尝那哆啦A梦为之疯狂的大饼味道。既然麻糬和铜锣烧都是日本最基本的甜品，加上手里的樱花，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。
食谱制作/摄影：米奇瓜
Ingredients
麻糬材料
Mochi Ingredients
铜锣烧材料
Dorayaki Ingredients
Directions
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.
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.
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.
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.
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.
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.
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.
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.
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!
