Dorayaki

Decadent Dorayaki with LOTS of red bean cream

Doraemon came late into my life. I was never one for comics but this particular rotund magician spoke to me like no other.  It was a world of secret drawers and doors. Best of all, Doraemon's  crazy antics to 'prosper'  his friend, Nobita Nobi, always ended with disastrous results. What to do, it is the intention that counts, isn't it?

Doraemon's subsisted on his favorite snack, Dorayaki. It most likely made him the way he was, a round and sweet character.

Speaking of Dorayaki, it was said that the snack originally came with a single layer which later evolved  to the present day pancake sandwich version.  That to me, is all the better to contain double the  red bean filling !

Check out this  excellent video guide by cookingwithdog on how to make that perfect Japanese Dorayaki. 

Credits :  cookingwithdog

Saucer sized Dorayaki, all the more to hold red bean cream with

Makes 6 or 7 Dorayakis, which is 3 sets of Dorayaki and a folded Dorayaki

Ingredients :

2 Eggs

80g caster sugar

1 tbsp honey

1/2 tsp baking soda

50ml cold water

130g Cake Flour

Filling :

50ml Whipped cream  ( Red Man brand, which is slightly sweetened )

100g red bean paste ( from Daiso, made in Japan )

1/2 Tbsp confectioner's sugar

Method

( pancake )

In a mixing bowl, beat egg for 1 minute. Add sugar and whisk to combine.

Dissolve baking soda in the cold water.

Add soda water, honey and whisk.

Sift the cake flour over the egg mix.

Fold in the flour until the batter is smooth . Rest for about 15-30 minutes, covered.

Heat an frying pan to 170C.

Lightly oil the pan and clean off excess oil for even cooking.

Ladle the batter on the pan and cook until bubbles appear and sides are cooked.

Flip over the pancake and cook for another 20 seconds.

Cover  pancake with a damp cloth to prevent drying until it is ready for the filling.

Filling :

Whipped the very cold whipped cream until it at least doubles in volume.

Add confectioner's sugar and whisk to stabilize the cream.

Fold in the red bean paste.

Keep the filling chilled until ready to use.

Assembly :

Ensure that the pockmarked  surfaces  of the pancakes  are in  contact with the filling.

Spoon 2-3 Tbsp of the red bean filling to the pancake.

Cover the filling with another pancake.

Press the edges of the pancake to encase the filling.

Eat fresh !

Should you wish to make for later, assemble the pancake only when it is ready to serve.