拉丝蜜豆日式鲷鱼烧的详细做法，拉丝蜜豆日式鲷鱼烧做法技巧

热腾腾的鲷鱼烧，冬日里的完美甜点
日式豆沙与麻薯的搭配，香甜软糯😋

菜谱中全素食材均可代替：
15g代蛋粉+30g水 = 50全蛋
椰子油=黄油
豆奶=牛奶

用料  

拉丝蜜豆日式鲷鱼烧的做法  

1. 把制作麻薯的所有粉类混合，加入豆奶搅拌均匀成糊状
   Mix all mochi’s powder ingredients together, add in soy milk and mix until smooth

2. 将麻薯糊过滤，倒入耐热的容器中，盖上保鲜膜，开水上锅蒸20分钟
   Filter the mixture into a heat resistant container and cover with cling film, steam with medium heat for 20min

3. 出锅后趁热加入椰子油，用刮刀均匀搅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. 用手把麻薯揉成团，反复拉伸摔打面团5分钟左右至光滑并可以拉丝的状态，用保鲜膜包裹冷藏
   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. 将30g水与代蛋粉混合均匀，备用
   Add 30g of water to the egg replacer and mix well for later use
   将面粉和泡打粉筛入大碗中，加入糖和盐混合均匀
   Sift the flour and baking powder into a large bowl, add in the sugar and salt and mix well

6. 将代蛋液体和一半的豆奶加入粉类，搅拌均匀
   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，搅拌均匀至光滑糊状
   Add in the rest of soy milk and oil, mix into a smooth mixture

8. 将鲷鱼烧磨具中火预热，麻薯和豆沙根据磨具大小分成小份备用
   Heat up the mould with medium heat, divide the mochi and red bean paste into small suitable portions for the mould

9. 模具双面刷上薄薄一层油，倒入6分满的面糊，将面糊均匀分布到模具尖角处
   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，用面糊均匀覆盖内陷，盖上模具
    Place the red bean paste and mochi on the dough, cover with the taiyaki mix, close the mould

11. 小火，单面烤2分钟左右，翻面再烤2分钟至两面呈浅咖啡色
    Heat on low heat for 2min on one side, flip over and heat for another 2min until golden brown

12. 出锅后用剪刀修剪边缘后就可以趁热吃啦
    Trim the edges with scissors, enjoy while warm 🥰

小贴士

这里的豆沙是自制后冷冻的，在准备麻薯时可以先将其加热，豆沙具体制作方法可以参考之前铜锣烧的菜谱
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

鲷鱼烧的加热时间可以根据上色程度调整
Time of heating the mould can be altered depending on the cooking of the taiyaki