Saturday, October 5, 2013

Dorayaki 銅鑼焼き

Me, my son and of course Doraemon's favourite snack hahaha.....but not my little girl! ^o^ weird that she does not fancy this sweet little pancakes. This is actually my 2nd trial as I made a few blunders causing the pancakes flat and dry. I rested the batter too long and cooked the pancake on a overheated pan >.< 

Taking note of the mistakes I've made, 2nd batches turned out better though still on the flat side (not dry this time round) and uneven tone for every pancakes, dark brown, medium brown, light brown....hahahaha

This is the first time I've cooked red bean filling and not very satisfied with it >.< The filling is still edible but not as moist as it should be. hahahaha I've actually cheated by blitzing the paste briefly in a food processor at the end of the cooking time :P You can refer to Alan's blog on how to prepare homemade tsubushi'an  in detail :D

Ingredient (18-19 pancakes)
  • 4 small eggs
  • 100gm light brown sugar
  • 1 tbsp honey
  • 160gm cake flour
  • 1 tsp baking powder
  • 2-3 tbsp water (I did not add this)
  • oil for greasing
  • storebought or homemade tsubushi'an 
  1. In a large mixing bowl add eggs, sugar & honey and whisk till mixture is bubbly and slightly pale.
  2. Sift flour and baking powder into the wet ingredient mixture in 2-3 additions. Stir until all the ingredients are just incorporated and free of lumps. Do not overmix.
  3. Check the consistency of the batter and add water to adjust accordingly. It should be reasonably thick and not runny. Cover and rest for 15 mins.
  4. Heat a flat & non-stick pan over medium-low heat and grease lightly. Wipe off any excesss oil.
  5. Turn down heat to low and drop a spoonful (chinese soup spoon) of batter onto the heated pan.
  6. Using a heatproof silicon spatula, flip the pancakes carefully when the bottom layer is cooked and golden brown. Cook the other side until lightly brown and no longer sticky.
  7. Repeat process until all the batter is completely used up. Place the cooked pancakes on a plate and cover them with a tea towel to keep them moist.
  8. Match the pancakes according to size and fill one pancake with a spoonful dollop of red bean filling in the middle of it. Cover with the other pancake and gently press down to work the filling towards the edges. Repeat until all the pancakes are used up. Serve immediately.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodie


lena said...

hi peng, i was also attracted to the pancakes that alan posted..although you got multiple tones on the pancakes, at least they are uniform in size..:)

Anonymous said...

hi...can I replace the cake flour to pancake mix? from tracy

Peng said...

Tracy...pancake mix contains different raising agent, flavorings etc not suitable to replace in this recipe.

Anonymous said...

thanks for your advice.i cant find cake flour .can I use plain flour ?

Peng said...

Tracy.... cake flour will yield a softer texture compare to plain flour. U can substitute 1cup plain flour and 2 tbsp cornflour to make 1 cup cake flour.

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