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In this video, I will show you how to make super soft and delicious Dorayaki (Japanese Pancakes) in 2 ways, without oven and a hand mixer. One recipe will use baking powder to make a rich and soft dorayaki the traditional way. Another recipe without baking powder will give you a super soft dorayaki. This recipe is perfect for those who like to eat soft sponge cake style.
I also show you 4 filling recipes: red beans, matcha custard cream, milo custard cream and savoury filling.
With the red bean filling, you should make the pancakes, so you can wrap more filling (for example, I make 3 tablespoons of batter - 45ml). Custard or savoury filling is up to you, large or small is perfectly fine.
Recipe for red bean filling for 10 dorayaki (10 pairs):
200g dried red beans (you should find the Japanese adzuki beans for the best result)
150g sugar, if you want to store it longer, use 200g
1/4 tsp of salt
Water to boil beans
Matcha custard cream recipe:
2 egg yolks
2 tbsp cornstarch
1/2+1/3 (200ml) cup milk
2 tsp matcha powder
2 tsp (10g) unsalted butter
You can replace matcha powder with pure cocoa powder.
Milo custard cream recipe:
2 egg yolks
1 tbsp sugar
2 tbsp cornstarch
1/2+1/3 (200ml) cup milk
5 tbsp milo powder
2 tsp (10g) unsalted butter
Traditional pancake recipe (for 10 dorayaki - 5 pairs):
4 large eggs (55-60g/each including shell)
2.5 tbsp (30-40g) sugar
1 tbsp (20g) honey
3 tbsp + 1tsp (50ml) milk
2tsp (10g) vegetable oil
1/2 cup (65g) all purpose flour
1/2 tsp vanilla extract
This recipe doesn't need baking powder, but if you like you can add 1/2 teaspoon.
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