Finally, after a few times experiments, I discovered the recipe that gives me dorayaki with the texture I want :)
Giant dorayaki LOL - I used chocolate custard as filling as Abby only like red beans in Japanese mochi and Ian dislike red beans totally
Nom nom nom... soft, fluffy and yummy!
Recipe is derived from Dailydelicious and Nami from Just One Cookbook
What you need:
4 eggs
140g sugar
2 tbsp honey
160g cake flour
1.5 tsp baking powder
3 tbsp water
enough oil for greasing
Method:
- Sift cake flour and baking powder together, set aside
- Mix well eggs, sugar and honey in a bowl and beat til fluffy
- Add in flour mixture and mix well. Keep in the fridge for 15mins
- Stir in 1/2 tbsp of water one at a time, it should be thicker than pancake batter, otherwise it won't be fluffy
- Heat a non stick pan on medium heat, dip paper towel in oil, coat the pan. It should be slightly oiled but not visible to get nice texture
- Drop batter about 30cm above the panto create 3 inches round of pancake. When the surface bubbles, flip and cook the other side
- Transfer to a plate and cover with damp towel to prevent from drying. Repeat the process til batter finished
- Scoop filling and place at the centre part of the dorayaki, cover with another piece of dorayaki on top and slightly press the centre so the filling spread and then continue to press the sides gently
- Immediately wrap in clingwrap individually til ready to serve
For the chocolate custard recipe, please view HERE
Oishi!
