Recipe: DORAYAKI Cake (without mold) - Oriental Foods
initially because of my husband's curiosity about dorayaki. I found recipes from my favorite sources for Japanese cuisine, cooking with dog. Speak English, with chefs from Japan. I try and compare it with other recipes. And it turns out that it feels the same as Dorayaki's friends from Japan. This recipe is one of my mainstays. Easy and tasty.
ingredients for making DORAYAKI Cakes
- 10 servings
- 2 eggs
- 80 grams of sugar
- 1 tablespoon of honey
- 130 grams of flour
- 1/2 tsp baking soda
- 50 ml of water
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Steps to make DORAYAKI Cakes
- Beat eggs, sugar, honey with whisk until it expands slightly / pale (I use a mixer, it doesn't take long to expand like a cake. The most important thing is thicker)
- Add flour and baking soda. Stir with whisk, to taste. Rather
- rude indeed. Later it will smooth after the water enters.
- Enter water. stir again with whisk. let stand 10 minutes. stir again.
- Pour with a vegetable spoon into a heated Teflon flat pan. When it's porous, pigmentation starts to dry but the middle part is still slightly wet, turning. Bake for a while, lift. I think the bottom results after being lifted like this. Look, the edges are like chime, sticky. Later it becomes "glue" after it is filled.
- Fill it with a favorite filling (I use red bean paste. Buy it at the pastry shop).
- And ... press the edge to cup it. Ready to eat
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Labels:
Cake
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