I added both natural yeast and instant dry yeast to replace part of the baking powder. Therefore, the pancakes were not only light and fluffy, but also had a nicer aroma 😋
IngredientsAll ingredients in room temperature
2 eggs, about 100 to 105g
20g rice bran oil/mild flavour vegetable oil
35g icing sugar
20g natural yeast, 100% hydration*
120g top/cake flour
1/2 tsp baking powder
1/8 tsp instant dry yeast
* 20g of natural yeast can be replaced by 10g each of flour and water.
200g sweet red bean paste
Click the link for preparation of Sweet Red Bean Paste
Directions1. Mix top flour with baking powder and instant dry yeast. Set aside.
2. Beat eggs till frothy.
3. Mix in the rice bran oil,
and natural yeast. Mix well.
4. Sieve in the flour mixture from Step 1.
Mix well into a smooth batter.
5. Pour the batter into a batter dispenser cover with a lid. This step is optional. You can keep the batter in a mixing bowl and cover it with a lid.
Let the batter stand in room temperature for about 2 hours, or till the batter almost double in volume.
Stir the batter to release part of the trapped air.
6. Heat up a non-stick frying pan at medium-low heat. Dispense your desired amount of batter into the pan.
Once the batter starts to bubble,
check the underside of the pancake
If it turns golden,
flip over the pancake even the upside is still wet. This is to prevent it from over browning the underside. The high honey content of the pancake makes it more prone to browning faster.
The pancake is ready when the other face is cooked. Remove the pancake and set aside in a plate. Continue to prepare the remaining pancakes.
7. Spread one pancake with your desired amount of sweet red bean paste.
Cover the red bean paste with another pancake. Your dorayaki is ready 😋😋😋
Recipe adapted from Tinrry教你做铜锣烧 銅鑼燒