Dorayaki

Name: Dorayaki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 (about 100 g) egg (separate yolk and white); 15 g honey; 4 g soy sauce; 4 g mirin; 12 g salad oil; 60 g milk; 50 g cake flour (for plain batter); 1/2 tsp baking powder (for plain batter); 50 g cake flour (for matcha batter); 1/2 tsp baking powder (for matcha batter); 2 g matcha powder; 60 g Japanese superfine sugar; 180 g anko paste (refer to page 35); 50 ml heavy cream (for anko whipped cream); 100 g whole-bean anko (for anko whipped cream, refer to page 34)

A classic Japanese confection featuring soft, fluffy honey-infused pancakes filled with smooth bean paste or bean paste whipped cream.

45 min

Easy

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Ingredients

egg (separate yolk and white) 2 (about 100 g)

honey 15 g

soy sauce 4 g

mirin 4 g

salad oil 12 g

milk 60 g

cake flour (for plain batter) 50 g

baking powder (for plain batter) 1/2 tsp

cake flour (for matcha batter) 50 g

baking powder (for matcha batter) 1/2 tsp

matcha powder 2 g

Japanese superfine sugar 60 g

anko paste (refer to page 35) 180 g

heavy cream (for anko whipped cream) 50 ml

whole-bean anko (for anko whipped cream, refer to page 34) 100 g

Instructions

Prepare the batter

Mix the egg yolks with A, salad oil, and milk, then divide into two portions. Sift in B (plain) and C (matcha) into each portion respectively. Whip the egg whites with sugar to form a meringue, and fold it into the two batters in batches.

Cook the pancakes

Heat a non-stick pan over low heat, ladle in the batter to form rounds, and once bubbles appear on the surface, flip and cook until golden brown on the other side.

Prepare the filling and assemble

Whip the heavy cream together with the whole-bean anko. Sandwich the anko paste between the plain pancakes, and the anko whipped cream between the matcha pancakes.