Mini Dorayaki

Name: Mini Dorayaki
Cuisine: American
Ingredients: 60 grams Cake flour; 1 grams Bicarbonate of soda (baking soda); 1 medium size Whole egg; 30 grams Refined white sugar; 1 pinch Salt; 5 grams Butter; 15 grams Honey; 30 grams Milk; 5 grams Mirin; 20 grams Brown sugar crystals; 20 grams Water; 1 whatever you like Such as red bean paste

cookpad.japan @cookpad_jp

After a lot of experimentation, I got it to taste just like the ones in the stores!

*Prep before: Bring butter, eggs, and milk to room temperature. Sift the flour.

Use a crepe pan, because it distributes heat evenly! Adjust the temperature on the stove depending on how fast it cooks. For about fourteen 5.5 cm [2.2 in] pieces. Recipe by Myumako

After a lot of experimentation, I got it to taste just like the ones in the stores!

*Prep before: Bring butter, eggs, and milk to room temperature. Sift the flour.

Use a crepe pan, because it distributes heat evenly! Adjust the temperature on the stove depending on how fast it cooks. For about fourteen 5.5 cm [2.2 in] pieces. Recipe by Myumako

cookpad.japan @cookpad_jp

After a lot of experimentation, I got it to taste just like the ones in the stores!

*Prep before: Bring butter, eggs, and milk to room temperature. Sift the flour.

Use a crepe pan, because it distributes heat evenly! Adjust the temperature on the stove depending on how fast it cooks. For about fourteen 5.5 cm [2.2 in] pieces. Recipe by Myumako

After a lot of experimentation, I got it to taste just like the ones in the stores!

*Prep before: Bring butter, eggs, and milk to room temperature. Sift the flour.

Use a crepe pan, because it distributes heat evenly! Adjust the temperature on the stove depending on how fast it cooks. For about fourteen 5.5 cm [2.2 in] pieces. Recipe by Myumako

Saved

Ingredients

60 gramsCake flour
1 gramsBicarbonate of soda (baking soda)
1 mediumsize Whole egg
30 gramsRefined white sugar
1 pinchSalt
5 gramsButter
15 gramsHoney
30 gramsMilk
5 gramsMirin
Syrup
20 gramsBrown sugar crystals
20 gramsWater
Filling
1whatever you like Such as red bean paste

Saved

Steps

1

In a mixer, blend the egg, sugar, and salt on low speed. The batter should be smooth.
2

Add melted butter, honey, milk, and mirin, mix lightly. Add baking soda and sifted flour until it is all mixed.
3

Wrap in plastic wrap and let rest for 30 minutes. In the meantime, mix sugar and water, and heat slightly until it becomes a syrup.
4

Heat a crepe pan on low heat for about 10 minutes. Using about half a tablespoon of batter to make round pancakes.
5

When the surface looks dry and bubbly, flip over.
6

Brush the fried side with syrup, and then move it to a rack.
7

To prevent from drying, keep the cooked pancakes wrapped.
8

When the cakes are cold, spread whatever feeling you like in between 2 pancakes. The white filling is mont blanc chestnut paste mixed with shiro-an white bean paste.
9

Seasonal salted cherry blossom bean paste (sakura an) is also good.
10

This has mochi to wrap the filling to make it thicker.
11

Here they are wrapped up as presents.