00:00They taste just like the ones I'd buy in Japan, swears one of my readers, but what's the quiet
00:05detail that keeps dorayaki authentic? Stick around, and I'll show you how. For a printable
00:11version of this recipe, visit my website, just google dorayaki suchy to find me.
00:17Crack two eggs into a mixing bowl, and add 70 grams of sugar,
00:24eighth teaspoon of fine salt, and one and a half tablespoons of honey. Whisk until smooth
00:30and a little frothy. This is a soft malty base.
00:37Sift 120 grams of cake flour, and half teaspoon of baking soda directly over the bowl.
00:46I opt for cake flour in this recipe. Don't have cake flour, all-purpose flour works fine.
00:51I like my dorayaki quite fluffy, but some traditional makers prefer all-purpose for
00:56a slightly sturdier and chewier pancake. Also, baking soda over baking powder. I've tested both,
01:04and baking soda reacts with the honey, creating more even browning with just as much fluffiness.
01:10Whisk just until most dry streaks disappear. It's fine if a few tiny lumps remain at this point.
01:17Drizzle in half teaspoon of neutral oil, something flavorless like vegetable canola or rice bran oil
01:24works best, and fold it in with just five to ten strokes. Streaming three tablespoons of room
01:31temperature water, and whisk briefly until the batter is pourable and silky. As always,
01:37all 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, cover it, and refrigerate for 15 minutes.
01:51That little pose lets the flour fully hydrate, and the batter thicken.
01:57Preheat a non-stick or well-seasoned pan over low to medium-low heat to 170 to 180 degrees Celsius.
02:05Lightly oiled surface with a paper towel, wiping until only a thin film remains. Excess oil causes
02:13mottled spots, and we want beautiful, even golden pancakes. Give the batter a quick stir to redistribute
02:21the ingredients. Now, pour it in one steady spot so it spreads into a neat circle about 8cm across.
02:28For the size 22-25g, just over one tablespoon per cake is a good target. Don't swirl the spoon around,
02:37just let gravity shape the round naturally. Cook the first side until two or three surface bubbles
02:43break and leave tiny craters. This takes about 60 to 120 seconds. Watch those bubbles carefully,
02:51they're your cue, not the clock. Slide a thin spatula under the cake and flip gently. Cook the second side
02:58for 40 to 60 seconds, just until set and lightly coloured. Before each new pour, rub on a thin film
03:06of oil and wipe it off to leave only a sheen. This prevents sticking without creating those record
03:13spots from oil pooling. If 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. Lower the heat
03:34and wait 30 seconds before continuing. Time for the style of the show, the Anko. Weigh out 300g of
03:40sweet red bean paste. Both smooth Koshian and chunky Tsubuan work beautifully here. It's down to your
03:47preference. I've got 150g of each. Spread about 2 tbsp 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. Moisture migration helps the edges seal,
04:07which is why timing matters here. Feeling adventurous? You can try variations like mixing
04:13matcha or cocoa powder into white peanut Anko paste, folding in fruit puree or whipped cream,
04:20adding a pat of salted butter or cream cheese for a sweet-salty combo. But for your first time,
04:26stick with classic Anko. It's nostalgic comfort at its best. Top the red bean paste with another pancake
04:33and press it down gently to seal. To enjoy them at their best, let them rest for 10-15 minutes
04:39so
04:39the moisture can redistribute. It's a short rest that is totally worth it. And there you have it.
04:45Dorayaki. Two tender pancakes hold together with a generous head of sweet red bean paste. The exterior
04:52is soft and springy with that gorgeous golden hue, while the Anko filling brings earthy sweetness and
04:58satisfying texture. Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:07Ok, let's go over the ingredients one more time, and if you're ready to cook, grab the written
05:12instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
05:17Here we go, the link to the full recipe is on the screen for you now, and if you wanna
05:20watch more
05:21similar videos, don't miss my dessert recipe playlist popping up on your screen as well.
05:25Thanks so much for watching, and I'll see you in the next one. Bye.
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