Ingredients for about 10 pieces
Egg：3
Sugar：150ｇ
Honey：15ｇ
Mirin：15ｇ
Baking soda：3ｇ （or Baking powder：5ｇ）
Water：50 ㏄
Cake flour：180ｇ
Water： about 50㏄ (depends on the thickness of the batter)
sweet bean paste： about 400ｇ
How to make Dorayaki
Making the batter
- Stir eggs in the bowl.
- Add sugar, and blend the egg until the mixture becomes a very light yellow.
- Add Mirin, honey and mixture of baking soda and water, and stir well.
- Add cake flour, and mix roughly.
- Keep the batter for 1 hour in a refrigerator.
- Add water(about 50㏄), make the batter looser than pancake one.
Frying Dorayaki
- If you use a nonstick frying pan, drop a little oil to frying pan and wipe by a paper towel. (The second and the following Dorayaki, no need to drop oil. Just wipe frying pan and remove crumbs.)
If you use a normal frying pan, use oil as usual. - Put a pan on medium heat, once place the pan on a wet cloth. Then put the pan on medium low heat.
- Pour the batter to the pan. To make shapely, pour from higher position to the center of a pan.
- Turn over the Dorayaki when it starts to bubble(4 or 5 bubbles) on the top.
- After about 30 seconds, take the Dorayaki to a strongly squeezed wet cloth.
Don’t dry the Dorayaki.
A failure case : Too much oil on a pan
Please note not to use too much oil to coat a pan.
Left : using a paper towel dipped in too much oil.
Right : removing oil with a dry paper towel.
Sandwiching sweet bean paste by Dorayaki dough
- When the doughs cools down, sandwich sweet been paste by two doughs.
- Wrap with food wrap to match the position.
How long does a Dorayaki last?
Let the Dorayaki sit overnight so that it can be moist.
If you use commercial sweet bean paste, you should eat within 3 days. If you use homemade one or add whipped cream, you should eat by the next day you made.
If a Dorayaki be refrigerated, it becomes harder. Keep it at room temperature, or warm up after refrigerating it.
You can keep fried Dorayaki doughs in the freezer after wrapping them one by one with food wrap.
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