Mini Dorayaki
Mini Dorayaki

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mini dorayaki. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mini Dorayaki is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Mini Dorayaki is something that I’ve loved my entire life.

Mini Dorayaki: Whisk the egg, sugar, and honey until light and fluffy. Sift in flour and baking powder. Stir in water right before frying the pancakes. Heat a large non-stick pan over medium low heat.

To begin with this recipe, we have to prepare a few components. You can cook mini dorayaki using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mini Dorayaki:
  1. Make ready 60 grams Cake flour
  2. Make ready 1 grams Bicarbonate of soda (baking soda)
  3. Prepare 1 medium size Whole egg
  4. Make ready 30 grams Refined white sugar
  5. Take 1 pinch Salt
  6. Get 5 grams Butter
  7. Make ready 15 grams Honey
  8. Get 30 grams Milk
  9. Make ready 5 grams Mirin
  10. Get Syrup
  11. Prepare 20 grams Brown sugar crystals
  12. Take 20 grams Water
  13. Take Filling
  14. Get 1 whatever you like Such as red bean paste

Mini, mini golden honey dorayaki filled with sweet azuki bean paste: a red bean filled pancake, kind of like the ones you can get from street vendors in Japan, except extra mini! Growing up, sweet red bean paste was one of my favorite treats. I especially loved the flower shaped buns, hot and fluffy from. Mini, mini golden honey dorayaki filled with sweet azuki bean paste: a red bean filled pancake, kind of like the ones you can get from street vendors in Japan, except extra mini!

Steps to make Mini Dorayaki:
  1. In a mixer, blend the egg, sugar, and salt on low speed. The batter should be smooth.
  2. Add melted butter, honey, milk, and mirin, mix lightly. Add baking soda and sifted flour until it is all mixed.
  3. Wrap in plastic wrap and let rest for 30 minutes. In the meantime, mix sugar and water, and heat slightly until it becomes a syrup.
  4. Heat a crepe pan on low heat for about 10 minutes. Using about half a tablespoon of batter to make round pancakes.
  5. When the surface looks dry and bubbly, flip over.
  6. Brush the fried side with syrup, and then move it to a rack.
  7. To prevent from drying, keep the cooked pancakes wrapped.
  8. When the cakes are cold, spread whatever feeling you like in between 2 pancakes. The white filling is mont blanc chestnut paste mixed with shiro-an white bean paste.
  9. Seasonal salted cherry blossom bean paste (sakura an) is also good.
  10. This has mochi to wrap the filling to make it thicker.
  11. Here they are wrapped up as presents.
  12. Ready to serve and ENJOY!

I especially loved the flower shaped buns, hot and fluffy from. Mini, mini golden honey dorayaki filled with sweet azuki bean paste: a red bean filled pancake, kind of like the ones you can get from street vendors in Japan, except extra mini! Growing up, sweet red bean paste was one of my favorite treats. I especially loved the flower shaped buns, hot and fluffy from. These mini ice cream Japanese pancakes are a perfect treat for those with a sweet tooth.

So that is going to wrap this up for this special food mini dorayaki recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!