Dorayaki どら焼き

 

My recent Japan trip, I have brought back two huge 500g and 400g Dorayaki. Which made me really wanna try making my very own Dorayaki, since I love to eat it so much! =)  

 

 

 

 

Found this recipe from

 http://justonecookbook.com/blog/recipes/dorayaki-japanese-red-bean-pancake/

and true enough its a very recipe. All you need is a pan!

 

Modify recipe (Enough to make 6 regular size, which is 12 pancakes.)

 

4 eggs

130g sugar

2 Tbsp. honey (Very Impt!)

160g Cake flour

1 Tsp. baking powder

2 Tbsp. water

Red Bean Paste

Method

• In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture gets fluffy.

• Sift flour and baking powder into the bowl then add into eggs mixture. Keep in the fridge to rest for at least half hour. ( I left mine in fridge for 4hours )

• Stir in 1 Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy.

• Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. (That’s the secret to get nice texture on the surface of Dorayaki.) With a ice cream scoop, drop the batter and make whatever size pancakes you want! But must make sure to have two even size for sandwiching.
• When you see the surface of batter starts to bubble, flip over and cook the other side for 8 seconds. Leave pancakes to cool before using them. ( After you flip over, don't need cook so long. )

• Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Quickly wrap them with cling wrap until you ready to serve.