Butter Red Bean Dorayaki
Pan-fried gonglou pancakes made with kejike flour batter, filled with red bean paste and butter.
Ingredients
job's tears powder
100 g
egg
1
fine granulated sugar
1 tbsp
soy sauce
1/4 tsp
water
3 tbsp
store-bought red bean paste
120 g
butter
120 g
Instructions
1
Pre-preparation
Prepare 4 square 10cm baking parchment sheets for later use.
2
Make the batter
Add ingredients A (egg, fine granulated sugar, soy sauce, water) to a bowl one by one, stirring thoroughly with a whisk each time.
3
Make the batter
Add the job's tears powder to the mixture from step 1, stirring roughly with a rubber spatula.
4
Pan-fry the batter
Heat a frying pan over low heat, line it with the prepared baking parchment sheets, pour 1/8 of the batter from step 2 onto the parchment. Tip: Pouring the batter onto the parchment creates a tiger skin pattern; pouring directly into the pan will produce a much more obvious pattern.
5
Pan-fry the batter
When small holes start to appear on the surface with a 'pop' sound, flip and pan-fry for 30 seconds, then peel off the parchment. Repeat the process with the remaining batter, working with 2 sheets at a time, then add the red bean paste and butter to assemble.
