Japanese pancake: recipe

Japanese pancake is familiar to every Japanese - this is a traditional dish that looks like two cakes with stuffing inside. Dorayaki did not always look like this, before he was made of only one pancake. The recipe was modified by the bakery "Usagia" in the twenties of the last century.

The wonderful name "Doraya" literally translated from Japanese as "roast gong". According to legend, this type of confectionery was invented by a poor peasant, frying a Japanese pancake on the forgotten gong of a visiting samurai. The musical instrument was used instead of a frying pan.

Baking Japanese pancakes, the recipe of which has become popular outside of Japan, you can use as an filling pasta anko, which is prepared from beans adzuki, cane sugar and salt. In local bakeries, they are accustomed to adding chocolate and thick jam to doraiks, since for European tourists the bean filling is not sweet enough to taste.

Small Japanese pancakes: how to cook?

For the preparation of milkmaids, simple ingredients are needed, which can be easily purchased at the nearest supermarket.

• Eggs - 2 pcs.
• Flour - 250 g.
• Sugar powder - 160 g.
• Baking powder - 1 tsp.
• Honey - 1 tbsp.
• Water - 200 ml.
• Red beans - 1 tbsp.
• Sugar sand - 120 g.

First you need to make a paste. To do this, wash the beans and pour water so that it completely covers the beans. Put the container with the beans on the fire and wait for the boiling, then add the sugar. The mass should be covered and reduce the power of the fire, so that the filling is slowly cooked until ready. The pan can be removed from the cooker as soon as the bean has become soft, while the water in which it was cooked is poured into a separate bowl.

Crush the beans to mash and put again on the fire, adding syrup of sugar and water. Pasta is considered ready, as soon as it acquires a burgundy color and a uniform consistency.

Now you need to cook the Japanese pancake, which will be added to the filling. Prepare the dough: mix flour and powdered sugar, baking powder. Add the remaining ingredients to the dry mixture and whip the mass with a whisk until smooth.

For frying it is better to use cookware with non-stick coating - it is better to remove pancakes from it, without fear of damaging them. Fry the bottom of the frying pan with vegetable oil (olive oil or flax seed oil), and after pour a small portion of the dough. Each pancake should be cooked on medium heat for three minutes on both sides. In order for each pancake to have an even color, it is necessary to ensure a uniform heating of the frying pan. There should be no oil leakage.

Feeding dorooka

Before you serve a Japanese pancake with a filling, one of the cakes should be greased with paste made of beans, covered with a second cake and presented in a warm way to the guests. Dorayaki are eaten as an independent dish, but you can also serve tea or coffee, if desired.

Storage

For longer storage, the dorooks can be wrapped in a food film and placed in a refrigerator, and before use, slightly warmed to room temperature using a microwave oven or a frying pan. It is important not to overheat the product, otherwise the filling will acquire a different taste.