8
Easy
3H
Dorayaki is a sweet originally from Japan , it is made up of two small cakes with a circular shape similar to a cookie. Generally, they are filled with anko , a type of sweet bean paste that is frequently used in baking in Japan, Korea, and China. The fillings can vary according to the regions where they are prepared, for example, the inclusion of fruit flavors in the form of jam with fruit lumps and chocolate, have already become typical in this dessert. It is typical to prepare it for snacks and because it is a cake with dry characteristics, it is recommended to accompany it with infusions or tea, preferably. Copy the recipe for Dorayakis stuffed with anko that we shared today, and don't forget to write down all its secrets and steps for preparation. Ingredients (6 or 7 dorayakis)
For the anko or azuki paste:
- 150 g azukis
- 70 g sugar
- 20 g ground panela
- a pinch of salt
- 2 eggs
- 100 g sugar
- 15g honey
- 200 g loose flour
- 120 ml warm water
- 2 g baking soda
- 2g chemical booster
DISCOVER AZUKIS BEANS AND THEIR PROPERTIES
2. The next day, boil the azuki beans for about 40 minutes or until soft.
3. Drain the azukis and put them back in the pot along with the sugar and panela.
Cook until the beans have a paste texture and are thick. They can be crushed to make the texture finer.
4. Put the anko or azuki paste on a plate and cover with plastic wrap. Let cool completely. Store in the refrigerator until use.
For the dorayaki discs:
5. Beat the eggs until they start to foam. Add the sugar and honey and continue beating.
6. Mix the baking soda with the warm water and add to the eggs. Beat again.
7. Add the sifted flour and yeast little by little and continue stirring with a spatula. When the dough is free of lumps, let it rest for about 20 minutes.
8. Heat a non-stick pan.
9. With the help of an ice cream scooper, take a little dough and put it in the center of the pan.
10. When bubbles appear on the surface, carefully turn the dorayaki and leave it until golden brown.
11. Take out the dorayaki disc and repeat the same operation until the dough is finished.
12. To keep the dorayaki discs moist and tender, cover them with a cloth as soon as you take them out of the pan.
13. Fill the dorayakis with the anko.
Enjoy!
