Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Doremon donuts without filling Serves 4 people
All-purpose flour 300 gr Chicken eggs 5 eggs Sugar 200 gr Vanilla 1 tube
How to choose fresh and delicious chicken eggs
- Egg shell: Choose eggs with a thin white powdery layer on the outside, feeling rough to the touch or heavy in hand as these are fresh eggs. If the egg shell is smooth, shiny, or has cracks, it indicates the eggs have been stored for a long time and are not fresh.
- Light test: When holding the egg under a light, if you see a small air cell, a round yolk that does not move, and a clear albumen that is orange-red or light pink, the egg is fresh. In contrast, older eggs will have a red color with many moving veins and a large air cell space.
- Shake lightly: Hold the egg up to your ear and shake lightly; if there is no sound, the egg is fresh, but if there is noise, it indicates an old egg that has been stored too long. Additionally, if you shake and feel strong movement inside without hearing anything, it means the egg is bad, possibly from a hen that is still brooding.
Where to buy flour?
Flour can easily be found at grocery stores, supermarkets, stores in the TasteVN system, or for more convenience, you can also buy online at the website bachhoaxanh.com.
Tools needed
Plastic bottle, flat whisk, non-stick pan, knife, scissors, bowl, strainer,…
How to make dorayaki without filling
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Prepare the ingredients
To replace the egg beater, use a plastic bottle, cut off the bottom of the bottle, then cut vertically into fringes from the bottom up to finish.
Separate the egg whites and yolks into 2 separate bowls. Then, add 100g of sugar to the bowl containing the egg yolks, and use the plastic bottle to whisk the mixture until the eggs turn light yellow.
For the egg whites, also add another 100g of sugar, and use the plastic bottle to whisk until the eggs are stiff and form peaks.
Tip: To save time, you can use an egg beater to whip the egg whites!
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Mix the batter
Stir the yolk mixture with 1 tube of vanilla. Then, pour this mixture into the bowl of egg whites, and use a flat whisk to gently mix in one direction until the mixture is completely combined.
Next, divide 300g of flour into several small portions, then sift each portion into the egg mixture and mix well until smooth, ensuring there are no lumps in the batter.
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Frying the cake
Place a non-stick pan on the stove and heat it over high heat, then reduce to low heat, using a ladle to scoop the cake batter into the pan.
Fry each cake on low heat, when the bottom side is cooked, flip it over and continue frying until both sides are golden brown.
Continue doing this until all the remaining batter is used up.
