做法
- 在碗中把鸡蛋、糖、蜂蜜和味淋打至浅色变浓稠,约三分钟——提起打蛋器时混合物应能挂带状。
- 筛入面粉和泡打粉。用刮刀轻轻翻拌至刚混合,然后用水稀释至面糊像稠奶油一样能倒。静置20分钟让面筋松弛。
- 中小火加热不粘锅。用最薄的一层油擦拭——油太多会留下斑驳花纹。倒入一小勺(约60毫升)面糊形成9厘米圆。
- 煮90秒。表面应全部冒泡、边缘变干。小心翻面——熟面应是均匀的深棕褐色,而非斑驳。再煮60秒;第二面颜色应较浅。
- 出锅的松饼盖在干净的布下叠好——蒸汽保持柔软。继续做出12块。
- 按大小配对。在一块的平面上舀一大勺红豆沙堆在中央。盖上第二块平面朝下,轻轻按压使豆沙刚到边缘但不挤出。铜锣烧应饱满略隆。
Common questions
Can 铜锣烧 be made ahead?
铜锣烧 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is 铜锣烧 spicy?
铜锣烧 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 铜锣烧 vegetarian or gluten-free?
铜锣烧 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 铜锣烧 to make at home?
铜锣烧 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 铜锣烧 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
铜锣烧——名字来自'dora'(铜锣),圆形与之相似——自江户时代起就是日本下午茶点,但现代三明治形式由东京的兔屋甜品店在1914年推广。面糊中的蜂蜜和味淋赋予其特征性的湿润芳香内部;普通西式煎饼面糊太干。漫画中穿越时空的机器猫多啦A梦痴迷于铜锣烧,他比任何糕点师都更推动了铜锣烧的全球认知。
