It is the best Dorayaki recipe , one of the most popular Japanese confectioneries. Super soft and fluffy Doraemon’s favourite cakes filled with Nutella.
Dorayaki is one of the most delicious desserts that Japan has to offer. It consists of two little pancakes, held together with a sweet Adzuki red bean spread. Although the little cakes look almost exactly like Western flapjacks or crumpets, they are actually made of a Japanese sponge cake mixture called Castella. They are flat in appearance and light in texture, although a little more moist than a regular pancake. There are some interesting variations of Dorayaki which include whipped cream, fruit flavours and ice cream and even Nutella. Whatever your preference, a Dorayaki recipe is a unique and delicious dessert to have up your sleeve for any kind of gathering.
FILLING FOR DORAYAKI RECIPE
Here are some of my suggestions for tasty fillings to use in your Dorayaki recipe:
- Mint whipped cream with fresh, slivered raspberry
- Vanilla whipped cream with mixed fruit coulis
- Rose water whipped cream with a dusting of refined icing sugar
- Amarula whipped cream with caramel spread
- Cinnamon whipped cream with stewed apples
- Espresso whipped cream with gingerbread crumble
- Earl Grey whipped cream with white chocolate spread
Remember that the two little pancakes are small when you select the filling for the Dorayaki recipe. Fillings that are too chunky or runny won’t work well. This is one of the reasons that the red bean paste works so well. Heavy cream whips faster than regular whipping cream and is smoother and, of course, heavier in texture.
Dorayaki is classified as Wagashi, the type of Japanese baked goods that are traditionally served with tea. You could prepare the Dorayaki recipe along with other Japanese confectionery, or serve a few different fillings on your dessert or tea time platter.
HOW TO MAKE DORAYAKI
- For batter
- Large eggs( 60-65 gm)- 1 + 1 yolk
- Cake flour- ¾ cup
- Honey- 2 tbsp
- White sugar- 1 tbsp
- Full fat milk- ⅓ cup or 80 ml
- Any vegetable oil ( I use Canola)- 2 tbsp
- Vanilla Extract- 1 tsp
- Baking powder- 1/ 3 tbsp
- For meringue
- Egg white- 1 ( room temperature)
- Sugar- 2 tbsp
- Cream of tartar- ⅛ tsp
- In a large bowl put all the ingredients for batter( eggs, cake flour, honey, white sugar, vegetable oil, milk, vanilla extract and baking powder). Combine well. Put in the fridge for 10 minutes to rest.
- In a clean and absolutely dry bowl of your electrical mixer ( with whisk attachment),whip the egg white until foamy. Add cream of tartar and continue beating on high speed until you get soft peaks. Add 2 tbsp sugar and continue beating until stiff peaks.
- Gently fold meringue in the batter just until incorporated.
- Heat a large non-stick pan. Spray it with a cooking spay.
- Pour 1 tbsp batter onto pan. Try to make a nice , round and even circle. Fry them till the moment you see small bubbles. Flip over onto another side and cook until nice brown color. Remove Dorayaki and let them cool on a plate or a wire rack.
- Repeat the same with the remaining batter.
- Spread a tin layer of Nutella over a pancake before you sandwich it with another.
- I got 11 Dorayaki sandwiches.