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Dorayaki


Sometime back I made Dorayaki for hubby as breakfast. Yes, I know they aren't the best breakfast food around, but well... We are all tam chiaks! Hahaha.

These pictures have been sitting around in my camera and laptop for quite sometime, because I didn't manage to make them very well. I guess it's because I didn't spread the oil well in the pan.



The pancakes are a little dense for me (I made them a weekend after I made fluffy pancakes lol. Maybe that's why). But I love the pancakes with red bean paste in them! Sweet enough for a sweet morning hehehehe.

As you see in the picture, my pancakes didn't manage to get a nice brown tone. Remember to oil your pans well with kitchen paper towels. That should work :) You can refer to the original recipe for reference.


Dorayaki - Recipe from Just One Cookbook
Ingredients:
- 4 large eggs
- 140 g (2/3 cup) sugar
- 2 Tbsp. honey
- 160 g (1 cup) all-purpose flour
- 1 tsp. baking powder
- 1-2 Tbsp. water
- 2 Tbsp. oil
- 1 can Ogura-An or 18 oz/520 g homemade sweetened red bean paste *I used the red bean paste from Daiso

I remembered as a kid, I always wondered how does Dorayaki taste like. ;P


Method:
1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.

2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.

3. Stir in 1/2 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, pancakes will be too flat and not fluffy.

4. Heat a large non-stick frying pan over medium-low heat. Dip a 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.

5. With a ladle, drop the batter from 6" (15 cm) above the pan to create 3" (8 cm) diameter pancakes. When you see the surface of the batter starting to bubble, flip over and cook the other side. *I made slightly smaller pancakes.

6. Transfer to a plate and cover up with a damp towel to prevent from drying. Continue making pancakes.

7. 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 thicker).

8. Wrap dorayaki with plastic wrap until ready to serve.



Note: If you don't eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap and put in a Ziploc bag to store in the freezer for up to a month.

3 comments

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