Dorayaki with Shiro-an

My kids don't like red bean and it was hard for me to make sweets with that.  Blame it on me that they were not exposed to it when young.  I remembered I grew up eating red bean buns and char siew bun was a luxury.  Now my kids shunned from red bean buns, really spoilt.

Things look a little better during the last moon cake making session.  My girl started to learn how to enjoy it because one of the filling used for the class was red bean paste and after seeing how others (the event helpers and as well as other children) enjoyed it, I guess that changed her perspective.

Now the tricky part is to get my son to eat it.  I know he will totally reject the red bean paste so when I chanced upon white bean during a supermarket round, and it was cheap!  Grab a pack and went home to do some arm muscle training.

Heard so much about shiro-an but never really gotten to try it so no choice but to make my own and I really like it.  

Tada.... my Dorayaki with shiro-an 白あん (Japanese Sweet White Bean Paste)  filling. 

I don’t recall how the texture of store bought Dorayaki as it was a long time ago I tried it.  Thus I can’t make a comparison with this recipe that I took from Travelling Foodies but I am extremely happy how my pancake browned so evenly!

Thank pal for your sharing tips!

What you need:

4 whole eggs (I’d used 65g eggs)
100g brown sugar
1 tbsp honey
160g cake flour
1 tsp baking powder
1/2 tsp baking soda, for softer and fluffier textures (optional)
2-3 tbsp water (adjust according to batter consistency) (I used 2 tbsp)
Cooking oil for greasing, preferably light-coloured and flavourless

Fillings:
Shiro-an

Method

Whisk eggs, sugar, honey and whisk until the mixture is all bubbly and slightly pale.

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.

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 tea towel 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.

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.

Using an small ice cream scoop, 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.

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 to keep them moist.

Match the pancakes according to size and fill one pancake by placing a spoonful dollop of fillings 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. Can be left covered at room temperature for up to 2 days

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



 

Yea it's Friday!  Have fun all.