Japanese Dorayaki Cake

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This traditional hot cake is very common in asian culture. The filling inside is asias staple ingredient that they often use in many asian cuisines and desserts. The paste is made out of Azuki (red bean) and sugar, which are both boiled and mashed together (varies in texture). If you want a smoother and creamier texture, the husks of the beans can be removed before adding in the sugar or honey. If not, you can also mash the sweetened red bean and add additional unmashed red bean to add texture.IMG_0911

A fast and easy way to whip up and make a simple sandwich cake in just 30 minutes (because you have to let the batter sit for a while)! Similar to a pancake, however, it is fluffier, sweeter, softer, and thicker than a regular pancake. It is crutial to make sure that you wipe off any excess oil off of the pan before you pour in your batter. Or else you will get lots of spots in your dorayaki cake. IMG_0913

 

Happy Eating~ 🙂IMG_0914

Japanese Dorayaki Cake

  • Servings: about 8 to 9 dorayaki sandwich cakes
  • Print

Ingredients

  • 4 whole eggs (55g eggs)
  • 100g brown sugar
  • 1 tbsp honey
  • 160g cake/pastry flour (any low-gluten flour, but regular all-purpose/plain flour works well too!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda, for softer and fluffier textures (optional)
  • 2-3 tbsp water (adjust according to batter consistency)
  • Cooking oil for greasing, preferably light-coloured and flavourless

Directions:

  1. In a large mixing bowl, add whole eggs, sugar, honey and whisk until the mixture is all bubbly and slightly pale.
  2. Sift flour, baking powder together with baking soda (if using) and carefully mix into the wet ingredient mixture in 2-3 additions. Stir until all the ingredients are just incorporated and there are no flour lumps. Do not overmix the batter to prevent working up the gluten.
  3. Check the consistency of the batter and add water to adjust accordingly. It should be reasonably thick and definitely not runny. Cover mixing bowl with a teatowel or plate and leave to sit for 30 mins or so. This allows any large air bubbles trapped to be released and to relax any gluten worked up from the mixing process.
  4. Heat a flat and non-stick frying pan over medium-low flame and grease the pan very lightly with a light-coloured, flavourless cooking oil. Wipe off any excess oil with a kitchen paper napkin.
  5. Using a chinese soup spoon, drop a spoonful of batter onto the heated pan. Repeat procedure to make more pancakes in one batch but take note not to overcrowd the pan.
  6. Using a flat wooden or silicone heatproof spatula, flip the pancakes carefully when the bottom layer is cooked and could be dislodged easily. Cook the other side until it turns lightly brown and no longer sticky.
    Repeat the process until all the batter is completely used up. Place the cooked pancakes on a plate and cover them with a tea towel (I’d used the dome of my cake stand) to keep them moist.
  7. Match the pancakes according to size and fill one pancake by placing a spoonful dollop of tsubushi’an 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.
  8. Serve immediately. Can be left covered at room temperature for up to 2 days

Adapted from TravellingFoodies

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