Branded Dorayaki

Name: Branded Dorayaki
Yield: 7 servings
Cuisine: American
Ingredients: 2 Eggs; 70 grams Sugar; 1 tbsp Honey; 80 grams ●Cake flour; 1/2 tsp ●Baking powder; 4 tsp Water; 1 Tsubu-an (chunky sweet azuki (adzuki) bean paste)

cookpad.japan @cookpad_jp

I wanted to use the branding iron I bought in the Kappabashi district of Tokyo! (Translator's note: Kappabashi is known as a major center for kitchen and cooking supply stores.) The most common thing these decorative branding irons are used for are dorayaki!! So I made these.
I packaged them individually in little bags with "Dorayaki" on them, and gave them to everyone as gifts from Tokyo.
They were a big hit!
I thought that making gifts using something you bought on a trip is a good idea.

The key to making the doryaki pancakes fluffy and light is to add the water to the batter a little at a time, rather than adding it all at once. ♪ Add 2 teaspoons, and if the batter is still too thick, add the remaining 2 teaspoons of water a little at a time. The key to cooking the pancakes is to heat up the frying pan once, then cool the bottom of the pan on a tightly wrung out moistened kitchen towel. This prevents the pancakes from burning. Recipe by Hi-

cookpad.japan @cookpad_jp

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Ingredients

7 servings

2Eggs
70 gramsSugar
1 tbspHoney
80 grams●Cake flour
1/2 tsp●Baking powder
4 tspWater
1Tsubu-an (chunky sweet azuki (adzuki) bean paste)

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Steps

1

Put the eggs and sugar in a bowl and mix together. Add the honey, and beat with a whisk until it's thick and creamy. This beating is the key to the fluffy texture.
2

Sift the cake flour and baking powder together into the bowl, and mix in. Add 2 teaspoons of water, and leave the batter to rest for about 15 minutes.
3

Add 2 teaspoons of water to make the batter runny. If you add too much water, the batter will spread out too much and not turn out puffy, so be careful.
4

Warm up a non-stick frying pan over low to low-medium heat Pour in the batter from a height aiming for one spot until the batter is 8cm in diameter, and cook. When the surface of the pancake is bubbly, turn it over to cook the other side.
5

Line up the cooked pancakes on a cutting board and cover with a tightly wrung out moistened kitchen towel to keep them moist as they cool. By using the moist kitchen towel, you will achieve that desirable moist texture.
6

When the pancakes are cool, sandwich the anko (bean paste) between pairs so that the middle is mounded up higher than the perimeter.
7

If you have a branding iron, heat it up and press it into the surface to finish.