dorayaki

Dorayaki

g all purpose flour ((1 cup))

tsp baking powder

eggs

110 g caster sugar

tbsp honey

mirin

water

200 g sweet azuki bean paste (*3)

Sift flour

Sift flour and baking powder and set aside.

Mix wet ingredients

Place eggs, sugar, honey and mirin in a large mixing bowl and beat all together until the egg mixture becomes pale whitish in colour.

Fold flour in

Fold the sifted flour and baking powder in and combine till you don&#039;t see any flour.

Rest the batter

Wrap the mixing bowl with cling wrap and rest it in the fridge for 30 minutes.&nbsp;

add water to the batter

After 30 minutes rested in the fridge, add 40 ml of water to smooth the batter. *1&nbsp;

turn the heat

Pour the batter

Pour 1 scoop of ice cream scooper of the batter onto the pan. If you are using a frying pan, cook one or two at a time and if you are using an electric pan, you can make a little more at once.

Cook one side

Place a lid on and cook one side for one minute and 30 seconds or when you see bubbles start to form, flip it over with an egg flipper.

Flip the pancake

Cook the other side for about one minute.&nbsp;

Cool down the pancakes

Remove the cake off the heat and place it between the folded kitchen towel to avoid the cake becoming dry.&nbsp;

Cook rest of the batter

Keep making the cake until all batter is cooked.&nbsp;

Spread and sandwich the sweet bean paste

When the cakes are cooled down, spread sweet azuki bean paste on one cake and sandwich with another cake and repeat it to make 8 Dorayaki.

This recipe makes Dorayaki, a classic Japanese confection filled with sweet red bean paste. This recipe focuses on the making of the pancake itself. You can refer to the article sections above to make different kinds of filling for the dessert.

Dorayaki (Custard, Oreo, Matcha or Red Bean fillings)

g all-purpose flour

sugar

vegetable oil

Red Bean

Custard Cream

Oreo

Chocolate

Matcha

Add eggs, sugar, honey, and mirin in a large mixing bowl. Mix them until the mixture becomes pale white.

Sift

Sift in flour and baking powder to the mixture and combine until there are no traces of flour. Cover the bowl using cling wrap and let it rest in the fridge for 30 minutes. Then, add 40ml of water into the refrigerated batter to smoothen it.

Pour

Set a frying pan on medium-low heat and add the oil. Then, pour 1-2 scoops of batter onto the pan at a time.

Flip

Place a lid on and cook one side for a minute. Then, flip the wagashi over and cook the other side for another minute. Once cooked, remove the cakes from the heat and place them on a cooling rack.

Spread

Once all the cakes are cooked and cooled down, spread the Anko on one cake and sandwich with another cake. Repeat until all Dorayaki are sandwiched. Serve and enjoy!

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Dorayaki

Dorayaki (Custard, Oreo, Matcha or ...

Top 2 dorayaki recipes from across the web

The most viewed dorayaki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dorayaki

Dorayaki (Custard, Oreo, Matcha or ...

The most viewed dorayaki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine