Dorayaki どら焼き

Ingredients

• 150 g all purpose flour ((1 cup) )
• 1 tsp baking powder
• 2 eggs (Large eggs weigh 50g each)
• 110 g caster sugar
• 1 tbsp honey
• 1 tsp mirin
• 40 ml water
• 200 g sweet azuki bean paste (*3)

Instructions

1. 1

   Sift flour and baking powder and set aside.

2. 2

   Mix wet ingredients: Place eggs, sugar, honey and mirin in a large mixing bowl and beat all together until the egg mixture becomes pale whitish in colour.

3. 3

   Fold flour in: Fold the sifted flour and baking powder in and combine till you don't see any flour.

4. 4

   Rest the batter: Wrap the mixing bowl with cling wrap and rest it in the fridge for 30 minutes.

5. 5

   add water to the batter: After 30 minutes rested in the fridge, add 40 ml of water to smooth the batter. *1

6. 6

   turn the heat: Set the hot plate 320°F (160°C). *2

7. 7

   Pour the batter: 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.

8. 8

   Cook one side: 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.

9. 9

   Flip the pancake: Cook the other side for about one minute.

10. 10

    Cool down the pancakes: Remove the cake off the heat and place it between the folded kitchen towel to avoid the cake becoming dry.

11. 11

    Cook rest of the batter: Keep making the cake until all batter is cooked.

12. 12

    Spread and sandwich the sweet bean paste: 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.