Imagawayki / Japanese stuffed pancake

Name: Imagawayki / Japanese stuffed pancake
Cuisine: British
Ingredients: 265 g Tesco softened Azuki beans; 100 g Light brown sugar; tiny Salt; 3 egg yolk; 45 g caster sugar; 15 g plain flour; 15 g corn flour; 300 ml milk; 1 teaspoon Vanilla extract; 50 g soften unsalted butter; 100 g whole egg; 30 g caster sugar; 2 g salt; 100 ml milk; 100 ml water; 168 g plain flour; 32 g corn flour; 10 g milk powder; 3 g baking powder; 30 g vegetable oil

Jennifer Su @jennifersu_E

#mycookbook

I thought that I would see this as a technical challenge at GBBO for Japanese week because this is such a traditional Japanese dessert...Never mind~~😂😂

(The following info is from Wikipedia )
Imagawayaki is a Japanese dessert often found at Japanese festivals as well as outside Japan. It is made of batter in a special pan and is normally filled with sweet azuki bean paste or vanilla custard.

In Taiwan they are commonly called "red bean (i.e. azuki bean) cake" (Chinese: 紅豆餅; pinyin: hóngdòu bǐng). In the greater Taipei area they are referred to as "car wheel cake" (Chinese: 車輪餅; pinyin: chēlún bǐng). However some of the older generation may directly use the Japanese term taiko manjū (太鼓饅頭).

#mycookbook

I thought that I would see this as a technical challenge at GBBO for Japanese week because this is such a traditional Japanese dessert...Never mind~~😂😂

Jennifer Su @jennifersu_E

#mycookbook

I thought that I would see this as a technical challenge at GBBO for Japanese week because this is such a traditional Japanese dessert...Never mind~~😂😂

#mycookbook

I thought that I would see this as a technical challenge at GBBO for Japanese week because this is such a traditional Japanese dessert...Never mind~~😂😂

Saved

Ingredients

Azuki bean filling
265 gTesco softened Azuki beans
100 gLight brown sugar
tiny Salt
Custard buttercream filling
3egg yolk
45 gcaster sugar
15 gplain flour
15 gcorn flour
300 mlmilk
1 teaspoonVanilla extract
50 gsoften unsalted butter
Pancake batter
100 gwhole egg
30 gcaster sugar
2 gsalt
100 mlmilk
100 mlwater
168 gplain flour
32 gcorn flour
10 gmilk powder
3 gbaking powder
30 gvegetable oil

Saved

Steps

1

Azuki bean filling: place drained azuki beans, light brown sugar and tiny bit salt into a milk pan. (Here I used a tin of Tesco azuki bean, but you can also cook the beans from scratch.) Simmer it until the beans absorb all the sugar. (Keep stirring during the cooking.) Leave aside to cool down before the use.
2

Custard buttercream filling: mix egg yolk, sugar, flour ingredients and vanilla extract all together. Get a milk pan to heat up the milk and then pour the milk into the egg yolk bowl and combine them well. Pour all the mixture back into the milk pan and cook the mixture until it gets thicker. Place the custard into a bowl and cover by clinging film and leave it in the fridge to cool down completely.
3

Before use, take the custard out from the fridge. Use a wooden spoon to stir it a bit. Add in soften unsalted butter and combine them by using an electric mixer.
4

Pancake batter: mix egg, sugar and salt together. Pour in milk and water. Add in sieved flour ingredients and mix them well. Pour in the vegetable oil and make sure all are combined together. Leave the batter aside for 60 minutes before using it.
5

Heat the mould pan and pour in proper amount of batter. Use a round head stick to even the batter to form a cup shape. Put in some filling. Use a skewer to pick up a cup and place it on the one with filling like a sandwich. Keep turn the pancakes until they turn golden brown on both sides. Enjoy~ 😋