DORAYAKI

A
DORAYAKI
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~~~~Jane - Ku Cha Bi ~~~

160g
4 ( 65g)
140g 130g
2
2

250g


1. 15
2. 1-2
3.,( 2 ),
3

4.,
5.
6.
Japanese Red Bean Paste (Dorayaki) Recipe
Ingredients
Batter
160g self-raising flour
4 eggs (65g each with shell)
140g sugar (I used only 130g)
2 tbsp. honey
2 tbsp. water
Filling
250g red bean paste
Method
1. Bring together egg, sugar and honey in a big mixing bowl. Whisk until the egg mixture become light and foamy.
Sieve in flour and combine well. Let it rest for at last 15 minutes in fridge.
2. Add 1-2 tbsp. of water. The batter should be thicker than normal pancake consistency in order to get a puffy
pancake.
3. Spray a little oil in a non-stick pan over low heat. Rub away the excess oil with paper towel. Scoop one small
ladle of batter and drop slowly one foot higher from the pan to form a round 3inches circle.
4. Be careful the pancake will burn easily thus your full attention is needed. Flip the pancake carefully with a
silicone spatula when you see some small bubbles pop out and form small holes. Fry for another minutes and it is
done.
5. Let it cold down slightly on a wire rack, fill with a spoon full of red bean paste and sandwich with another
pancake. Warp it with cling warp and set aside until you ready to eat in order to form a curvy edge (but I skip
this step).
6. Serve it as dessert, tea or breakfast.