The cooking recipe for this yummy treat good for any time of the day, and any time of the year.
Let's jump right in to our step-by-step picture recipe!
Start with breaking 4 eggs into a medium bowl.
Sorry that I was too lazy to dry mine, but it won't affect the yumminess at all.
Beat them for a tiny bit until combined.
Next, add in two-third cup of sugar, and beat them well together.
Sieve in 1 and one-third cup of flour and a tbsp of baking powder.
Mix them well with the mixer, or a spatula will do just fine too.
Don't forget to scrape the side from time to time if you are using the mixer,
to ensure that everything is well combined.
Don't forget to scrape the sides from time to time if you are using the mixer,
to ensure that everything is well combined.
Now the batter is ready to be popped into the fridge for 15 minutes.
I'm not so sure what this step do, because I've skipped it before
and everything still comes out yummy.
While the batter is chilling in the fridge, we got some time to prepare for the cooking.
Prepare the batter dispenser, or a ladle.
Oil the pan slightly and wipe it off with a kitchen towel,
leaving a tiny coat of oil on it.
This is the secret to the perfect brown surface!
You can use just the normal frying pan as well,
but it will take much, Much, MUCH longer
cooking it one at a time.
(Speaking from experience and two very tired feet)
Also, prepare a big bowl covered with a damp cloth.
This will keep from losing too much moisture when cooling down.
Grab the batter from the fridge and add some water or milk if necessary
to reach a nice, smooth consistency.
Now we are all ready to cook!
Heat the pan over medium low heat.
Pour the batter to slightly bigger than your palm.
Cook them like a pancake,
and don't forget to control the heat as they burn quite easily.
Watch them riseeeeee~
They are ready to be flipped over when you see bubbles popping,
leaving the surface with tiny holes.
(Meaning the surface is drying)
Pop them into the prepared bowl and cover them up.
Repeat the cooking until all batter is used up.
Allow some time to cool down after the cooking is done.
Next up, is stuffing the fillings.
I always pair the dorayaki up by their sizes first.
You can use any fillings you like.
Traditional red bean paste (store bought or home made),
or any jam you like.
This time I am using peanut butter (homemade mixed with store bought).
But I didn't get any pictures on that.
An idea for future posts. *Liiiiiiightbulb*
Cling wrap them individually for convenience.
I would advise to keep them at room temperature,
if you can finish them in three days or so.
Otherwise, you can keep them chilled for up to a week.
Do allow them to rest at room temperate for a while before eating though.
Else, they will be slightly hard.
Decorated them with cute stickers for the Christmas Gift Bags 2016.
I used to draw faces on them, but this is waaaaaaay better.
I've cooked this recipe for:
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