I finally located anko so decided to make this again since the first one was such a success. The difference between this recipe and COD's is that this one uses a lot less water. Instead, it is a more cake-like recipe, since it requires the beating of egg and sugar till pale. Also, unlike COD who used cake flour, this one uses regular flour.
Ingredients (1 scoop makes 6 regular dorayaki sized pancakes and 2 mini dorayaki)
1 1/3 cup flour
1 tsp baking powder
1 can 520g anko
1 tsp vanilla extract (my addition)
1/2 cup sugar
Method
1) Pour the sugar and eggs into a bowl and whisk till pale and fluffy. Add vanilla extract.
2) Sift in the flour and baking powder, a little at a time and use the whisk to gently fold in the flour till there are no lumps. Do not over beat.
3) Let the mixture rest for 1/2 hour at room temperature, or 15 minutes in the fridge.
4) Heat up a non-stick pan. Coat it with oil and wipe off the excess.
5) Thin the batter with 1 tbsp of water. Incorporate well. The consistency should be thicker than pancake and more like cake batter.
6) Using a ladle, pour the batter from a height to made perfect rounds. When you see some bubbles, gently ease around the pancake and flip.
7) In between 2 pancakes, spread the anko, putting more filling at the centre. Shape by flattening and using hands to cup it.
Recipe feedback: The pancakes are a lot less sweet than COD and taste more like real dorayaki. However, the pancakes feel heavier than COD and not so fully. Maybe adding 1 more tbsp of water may have helped. As the batter is really thick, its quite hard to work with and even hardened towards the end. Also, I omitted the honey and I found the sweetness just right. I only used ½ of the 520g can of okura anko.
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