00:00They taste just like the ones I'd buy in Japan, swears one of my readers,
00:04but what's the quiet detail that keeps dorayaki authentic?
00:07Stick around, and I'll show you how.
00:10For a printable version of this recipe, visit my website,
00:13just google dorayaki stachi to find me.
00:17Crack two eggs into a mixing bowl,
00:21and add 70 grams of sugar,
00:24eighth teaspoon of fine salt,
00:26and one and a half tablespoons of honey.
00:29Whisk until smooth and a little frothy.
00:32This is our soft, malty base.
00:37Sift 120 grams of cake flour,
00:41and half teaspoon of baking soda directly over the bowl.
00:46I opt for cake flour in this recipe.
00:48Don't have cake flour?
00:49All-purpose flour works fine.
00:51I like my dorayaki quite fluffy,
00:53but some traditional makers prefer all-purpose
00:56for a slightly sturdier and chewier pancake.
00:59Also, baking soda over baking powder.
01:03I've tested both, and baking soda reacts with the honey,
01:06creating more even browning with just as much fluffiness.
01:10Whisk just until most dry streaks disappear.
01:13It's fine if a few tiny lumps remain at this point.
01:17Drizzle in half teaspoon of neutral oil,
01:20something flavorless like vegetable canola or rice bran oil works best,
01:25and fold it in with just five to ten strokes.
01:29Streaming three tablespoons of room temperature water,
01:32and whisk briefly until the batter is pourable and silky.
01:36As always, all ingredients and exact measurements for this recipe can be found in the description box below.
01:43Transfer the batter to a spouted container like a measuring jug,
01:47cover it, and refrigerate for 15 minutes.
01:51That little pose lets the flour fully hydrate and the batter thicken.
01:57Preheat a nonstick or well-seasoned pan over low to medium-low heat to 170 to 180 degrees Celsius.
02:06Lightly oiled surface with a paper towel, wiping until only a thin film remains.
02:11Excess oil causes mottled spots, and we want beautiful, even golden pancakes.
02:18Give the batter a quick stir to redistribute the ingredients.
02:22Now, pour it in one steady spot so it spreads into a neat circle about eight centimeters across.
02:29For the size 22 to 25 grams, just over one tablespoon per cake is a good target.
02:35Don't swirl the spoon around, just let gravity shape the round naturally.
02:39Cook the first side until two or three surface bubbles break and leave tiny craters.
02:45This takes about 60 to 120 seconds.
02:49Watch those bubbles carefully. They're your cue, not the clock.
02:53Slide a thin spatula under the cake and flip gently.
02:57Cook the second side for 40 to 60 seconds, just until it's set and lightly coloured.
03:03Before each new pour, grab on a thin film of oil and wipe it off to leave only a sheen.
03:10This prevents sticking without creating those record spots from oil pooling.
03:15If your pan fits, cook two to three at a time with space between them.
03:20My pan is quite small, so for the sake of perfect shaping, I'm sticking to one at a time.
03:27If bubbles race across the surface and the colour darkens too fast, your pan is too hot.
03:33Lower the heat and wait 30 seconds before continuing.
03:36Time for the style of the show, Diyanko.
03:39Weigh out 300g of sweet red bean paste.
03:42Both smooth Koshian and chunky Tsubuan work beautifully here.
03:46It's down to your preference.
03:48I've got 150g of each.
03:50Spread about two tablespoons of your filling on the flat side of the pancake,
03:54concentrating it slightly thicker in the centre and thinner at the edges, leaving a 5mm border.
04:02Assemble while the skins are still warm.
04:05Moisture migration helps the edges seal, which is why timing matters here.
04:10Feeling adventurous?
04:11You can try variations like mixing matcha or cocoa powder into white peanut Anko paste,
04:17folding in through puree or whipped cream, adding a pot of salted butter or cream cheese for a sweet
04:23salty combo.
04:24But for your first time, stick with classic Anko.
04:27It's nostalgic comfort at its best.
04:30Top the red bean paste with another pancake and press it down gently to seal.
04:35To enjoy them at their best, let them rest for 10-15 minutes so the moisture can redistribute.
04:41It's a short rest that is totally worth it.
04:44And there you have it.
04:45Dora yaki.
04:46Two tender pancakes hold together with a generous head of sweet red bean paste.
04:51The exterior is soft and springy with that gorgeous golden hue.
04:55While the Anko filling brings earthy sweetness and satisfying texture.
05:01Want even more delicious recipes?
05:03Grab my free cookbook from the link in the description.
05:07Okay, let's go over the ingredients one more time.
05:10And if you're ready to cook, grab the written instructions by clicking the full recipe box with
05:14a picture that's about to pop up on your screen.
05:17Here we go.
05:18The link to the full recipe is on the screen for you now.
05:20And if you want to watch more similar videos, don't miss my dessert recipe playlist popping up
05:24on your screen as well.
05:25Thanks so much for watching, and I'll see you in the next one.
05:28Bye.
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