My dorayaki version is totally different from the video that i watch.
I print screen the step by step from the video. As u can see from the picture the pancake surface is perfectly even & dark brown without any small patch. The red bean is abit watery and smooth.
Mine is quite a disguise but it's alright. As i always believe that practice make perfect and there are no such thing as 一步腾天。
Mine dorayaki pancake is dry, uneven size, and the surface is not smooth and even.
For the red bean is too sweet and dry.
The rest i give it away to WT, as nobody at home will eat my end product. (I feel sorry as i should'nt have give the untasteful dorayaki to my friend.)
- Do not over mix the red bean with the sugar for too long in the pot if not it will become too dry without any moisture.
- Adjust the sweetness of the paste by putting some sugar first and taste instead of pouring all the sugar into the pot. (As the bean paste is horrible sweet)
- When baking pancakes, set the griddle at about 340 degrees F (170 C). Higher temperature would cause the pancakes to burn easily and lower temperature would make them hard and dry.
- Pour the batter in by using a soup spoon so that all the pancake will be at the same size.
Ingredients for the Azuki (Red Bean):
100g red bean
350ml water
100g brown sugar (Adjust at your own preference)
A little bit of salt
Method:
- Rinse and soak the red bean overnight
- After soaking the bean for one night, prepare to cook the red bean
- Put the red bean into a pot, add water that are enough to cover the bean and bring to a boil in high heat. Slimmer for 5 minute at low heat.
- Drain the red bean and discut the water
- Place the red bean back to the pot and add water again to cover the bean and bring to a boil in high heat. Slimmer for 5 minute at low heat.
- Drain the red bean and discut the water
- Place the red bean back to the pot and add 350ml of water and bring to a boil in high heat. Slimmer for 30 minute at low heat.
- Drain the red bean and discut the water
- Place the red bean back to the pot and add in the sugar, mix the red bean and the sugar at medium heat. Stir continuously with a wooden spatula.
- Add the salt in, drop the red bean to check the thickness. (Do not cook for too long) It will become firm when it turn cold.
80g white sugar
1 tbsp Honey
1/2 tsp baking soda
50ml water
130gm cake flour
1~3 tsp water to adjust the thickness of the batter
Method:
- Crack both of the egg in a bowl and whisk it
- Add the white sugar and the honey into the egg
- Beat the mixture for about 3 minute, the mixture will slightly become thicker
- Dissolve the baking soda with the water together
- Add into the egg mixture and mix
- Add in the cake flour
- Mix the batter with the whisk and do not over mix
- Cover the bowl of batter with the wrap and let the batter rest for 30 minute at room temperature
- After 30 minute, adjust the thickness of the batter using the whisk. Let the batter flow in the bowl to check the thickness, add in one tablespoon of the water and mix to check the batter thickness
- Lightly oil the surface of the pan with a paper towel and wipe off the excess oil with a paper towel so that the pancake will come out evenly
- Using a small soup spoon and pour the batter into the pan.
- When small bubble form on the pancake surface, flip them over, cook about 20 sec and remove the pancake from the pan
- Place the pancake on a cooling rack and cover with a clean kitchen towel to keep the pancake moist
- Spread the azuki paste onto the pancake and is ready for serve.
