Dorayaki どら焼き
User Reviews
4.5
Dorayaki どら焼き
Description
This Dorayaki recipe begins by sifting flour and baking powder. Eggs, sugar, honey, and mirin are beaten together until pale, then dry ingredients are folded in to create a smooth batter. After resting the batter in the fridge for 30 minutes, water is added to adjust consistency depending on ingredient weight and measurements. Cooking on a 160°C surface produces small pancake rounds that cook until bubbles appear, then flipped and cooked briefly on the other side.
The finished cakes have a tender crumb and mild sweetness, which complements the richness of the sweet azuki bean paste filling. Using kitchen towels to cover the cooked cakes prevents dryness. These treats can be made with store-bought or homemade bean paste.
The quantity of water may need adjusting based on egg size and measured ingredients, affecting batter smoothness. Cooking temperature and batch size depend on the type of pan or electric griddle used. Storing a note on preferred bean paste sources helps maintain consistency in flavor.
Ingredients
- 150 g all-purpose flour 1 cup
- 1 tsp baking powder
- 2 egg Large eggs weigh 50g each
- 110 g caster sugar
- 1 tbsp honey
- 1 tsp mirin
- 40 ml water
- 200 g azuki bean paste 3, sweet
Instructions
- Sift flour and baking powder and set aside.
- 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 the sifted flour and baking powder in and combine till you don't see any flour.
- Wrap the mixing bowl with cling wrap and rest it in the fridge for 30 minutes.
- After 30 minutes rested in the fridge, add 40 ml of water to smooth the batter. *1
- Set the hot plate 320°F (160°C). *2
- 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.
- 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.
- Cook the other side for about one minute.
- Remove the cake off the heat and place it between the folded kitchen towel to avoid the cake becoming dry.
- Keep making the cake until all batter is cooked.
- 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.
Notes
- Adjust water between 40-60 ml depending on egg weight and ingredient accuracy to achieve smooth batter consistency.
- If using a frying pan, cook one or two cakes at a time on low heat; an electric griddle can cook multiple cakes simultaneously.
- Store-bought or homemade azuki bean paste can be used for filling, with recipes available for making your own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 59g | 20% |
| Protein | 218g | 436% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 40mg | 13% |
| Sodium | 36mg | 2% |
| Potassium | 98mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 43g | 86% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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