Branded Dorayaki
- 2 Eggs
- 70 grams Sugar
- 1 tbsp Honey
- 80 grams Cake flour
- 1/2 tsp Baking powder
- 4 tsp Water
- 1 Tsubu-an (chunky sweet azuki (adzuki) bean paste)
- Put the eggs and sugar in a bowl and mix together.
- Add the honey, and beat with a whisk until it's thick and creamy.
- This beating is the key to the fluffy texture.
- Sift the cake flour and baking powder together into the bowl, and mix in.
- Add 2 teaspoons of water, and leave the batter to rest for about 15 minutes.
- Add 2 teaspoons of water to make the batter runny.
- If you add too much water, the batter will spread out too much and not turn out puffy, so be careful.
- Warm up a non-stick frying pan over low to low-medium heat Pour in the batter from a height aiming for one spot until the batter is 8cm in diameter, and cook.
- When the surface of the pancake is bubbly, turn it over to cook the other side.
- Line up the cooked pancakes on a cutting board and cover with a tightly wrung out moistened kitchen towel to keep them moist as they cool.
- By using the moist kitchen towel, you will achieve that desirable moist texture.
- When the pancakes are cool, sandwich the anko (bean paste) between pairs so that the middle is mounded up higher than the perimeter.
- If you have a branding iron, heat it up and press it into the surface to finish.
eggs, sugar, honey, flour, baking powder, water, bean
Taken from cookpad.com/us/recipes/153045-branded-dorayaki (may not work)