拉絲蜜豆日式鯛魚燒

熱騰騰的鯛魚燒，冬日裏的完美甜點
日式豆沙與麻薯的搭配，香甜軟糯😋

菜譜中全素食材均可代替：
15g代蛋粉+30g水 = 50全蛋
椰子油=黃油
豆奶=牛奶

用料  

拉絲蜜豆日式鯛魚燒的做法  

1. 把製作麻薯的所有粉類混合，加入豆奶攪拌均勻成糊狀
   Mix all mochi’s powder ingredients together, add in soy milk and mix until smooth

2. 將麻薯糊過濾，倒入耐熱的容器中，蓋上保鮮膜，開水上鍋蒸20分鐘
   Filter the mixture into a heat resistant container and cover with cling film, steam with medium heat for 20min

3. 出鍋後趁熱加入椰子油，用刮刀均勻攪拌至椰子油完全被吸收
   Add coconut oil once the mixture has finished steaming and mix with a spatula until all oil absorbed

4. 用手把麻薯揉成團，反覆拉伸摔打麪糰5分鐘左右至光滑並可以拉絲的狀態，用保鮮膜包裹冷藏
   Use hands to gather the dough, stretch and hit the dough for about 5 min until it is smooth and stretchy. Cover with cling film and store in the fridge

5. 將30g水與代蛋粉混合均勻，備用
   Add 30g of water to the egg replacer and mix well for later use
   將麪粉和泡打粉篩入大碗中，加入糖和鹽混合均勻
   Sift the flour and baking powder into a large bowl, add in the sugar and salt and mix well

6. 將代蛋液體和一半的豆奶加入粉類，攪拌均勻
   Add in the egg replacer liquid and half of the soy milk, mix well

7. 加入剩下的豆奶和稻米油，攪拌均勻至光滑糊狀
   Add in the rest of soy milk and oil, mix into a smooth mixture

8. 將鯛魚燒磨具中火預熱，麻薯和豆沙根據磨具大小分成小份備用
   Heat up the mould with medium heat, divide the mochi and red bean paste into small suitable portions for the mould

9. 模具雙面刷上薄薄一層油，倒入6分滿的麪糊，將麪糊均勻分佈到模具尖角處
   Brush a thin layer on the each side of the mould, pour in the taiyaki mixture until 60% full, spread the mixture the sharp corner of the mould

10. 加入豆沙和麻薯，用麪糊均勻覆蓋內陷，蓋上模具
    Place the red bean paste and mochi on the dough, cover with the taiyaki mix, close the mould

11. 小火，單面烤2分鐘左右，翻面再烤2分鐘至兩面呈淺咖啡色
    Heat on low heat for 2min on one side, flip over and heat for another 2min until golden brown

12. 出鍋後用剪刀修剪邊緣後就可以趁熱吃啦
    Trim the edges with scissors, enjoy while warm 🥰

小貼士

這裏的豆沙是自制後冷凍的，在準備麻薯時可以先將其加熱，豆沙具體制作方法可以參考之前銅鑼燒的菜譜
The red bean paste used here is homemade and frozen, it can warm up while preparing for the mochi, detailed recipe can be find in the previous recipe of Dorayaki

鯛魚燒的加熱時間可以根據上色程度調整
Time of heating the mould can be altered depending on the cooking of the taiyaki