Monday, 2 October 2017

Dorayaki 銅鑼燒

I learnt that to make a good Dorayaki 銅鑼燒, one cannot over stir or over beat the batter.  This will ensure that the pancake is soft and moist.

Over beating the eggs will also make the pancake dry!

So today, I shall attempt this method.  I love coz it is easy to snack on.

Findings: This indeed yield a nice and moist dorayaki!  I made a big batch and froze the rest so that I can have it as snack anytime I want.

Definitely a keeper!

Note: This recipe yield a big batch of dorayaki.  If you are making for a small family, half this recipe.

What you need:

4 eggs
140g castor sugar
4g baking soda
25g honey
125g water
250g cake flour

250g sweeten red bean


In a bowl, using a whisk, break up the egg yolks and egg whites.

Add in castor sugar tbsp by tbsp, using whisk to stir until sugar dissolved.  Do not whisk.

Add some water to the baking soda.

Add in baking soda mixture and mix well.

Add in honey and mix well.

Sift in cake flour in three additions and mix well.  Do not over mix. (stir and pound motion and swirl bowl)

Add in half of the water to thin out the batter.  Stir until it is lump free and smooth.

Let it sit for 20 mins.

Continue to stir in the water to dilute it until the batter is runny.

Heat non stick pan (do not over heat), coat a thin layer of oil.

Using a ladle, pour in batter and cook until bubbles appeared and golden.

Flip and cook the other side for 10 sec.

Remove and place on rack to cool.

Add a generous amount of sweeten red bean.  Pinch gently on the edges to seal.


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Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.