{"id":224,"date":"2023-09-20T14:30:44","date_gmt":"2023-09-20T05:30:44","guid":{"rendered":"http:\/\/www4.masdac.co.jp\/new\/media\/?p=224"},"modified":"2023-09-29T10:59:31","modified_gmt":"2023-09-29T01:59:31","slug":"detail03","status":"publish","type":"post","link":"https:\/\/www.masdac.co.jp\/media\/en\/archive\/detail03\/","title":{"rendered":"The Dorayaki Story"},"content":{"rendered":"<h2 class=\"detail__title\"><span class=\"detail__title__bg\">The Dorayaki Story<\/span><\/h2>\n<p class=\"detail__text\">It has been over 60 years since we pioneered the automatic dorayaki machine in 1959. MASDAC\u2019s history is intricately intertwined with dorayaki. In this narrative, we\u2019d like to share a glimpse of our journey with dorayaki, offering insights into the delightful world of dorayaki and pancakes that we have gathered along the way.<\/p>\n<h3 class=\"detail__subTitle\">Batter Formulation for Dorayaki<\/h3>\n<p class=\"detail__text\">At the heart of dorayaki batter formulation lies \u201csando-wari,\u201d meaning \u201cthree equal portions.\u201d This term signifies the approximate equality in proportions of flour, sugar, and eggs. The fundamental ratio is 100 parts flour, 100 parts sugar, and 100 parts eggs, enhanced with the inclusion of baking soda or ISUPATA (synthetic baking powder).<br \/>\nFrom this foundational mixture, you have the creative freedom to introduce ingredients such as honey or adjust the egg quantity to craft your unique and personalized dorayaki formula.<\/p>\n<h3 class=\"detail__subTitle\">How to make the batter<\/h3>\n<p class=\"detail__text\">Achieving the perfect batter hinges on thorough yet gentle mixing until it becomes uniform, avoiding excessive whisking. Allowing the batter to rest post-preparation is also a defining feature of this process.<\/p>\n<h4 class=\"detail__miniTitle\">Point<\/h4>\n<ul class=\"detail__list\">\n<li>Prepare a syrup mixture of syrup, mirin, etc. in advance.<\/li>\n<li>Sift the flour twice to ensure a soft batter texture.<\/li>\n<li>Mix slowly and gently, taking care not to overmix.<br \/>\n\u203bThe longer you mix the eggs and sugar, the better the water and sugar blend together, resulting in a less sticky flour mixture and a softer pancake texture after cooking.<\/li>\n<li>Let the mixture rest for at least 1 hour after preparation to achieve a flaky, soft texture. (Alternatively, it can be refrigerated overnight for extended resting.)<\/li>\n<\/ul>\n<h3 class=\"detail__subTitle\">How to cook the batter<\/h3>\n<p class=\"detail__text\">To maintain moisture and create a vertical grain (resulting in long, narrow bubbles through the pancake after cooking), it&#8217;s crucial to bake the batter at a high temperature for a brief period. Cook at 190\u2103 for 1 minute and a half to a little less than 2 minutes.<\/p>\n<figure class=\"detail__image\">\n          <img decoding=\"async\" src=\"\/media\/wp-content\/uploads\/2023\/09\/dorayaki.jpg\" alt=\"\" loading=\"lazy\"><figcaption class=\"detail__image__caption\">The bubbles will form the distinctive vertical lines as seen in the cross-section.<\/figcaption><\/figure>\n<div class=\"detail__twoColumn\">\n<div class=\"detail__twoColumn__inner\">\n<figure class=\"detail__twoColumn__image\">\n              <img decoding=\"async\" src=\"\/media\/wp-content\/uploads\/2023\/09\/2154ab564acbbcdd38c26c65f412cd77-scaled.jpg\" alt=\"\" loading=\"lazy\"><figcaption class=\"detail__image__caption\">Raw dora sandwiched with fresh cream and red bean paste<\/figcaption><\/figure>\n<\/p><\/div>\n<div class=\"detail__twoColumn__inner\">\n<figure class=\"detail__twoColumn__image\">\n              <img decoding=\"async\" src=\"\/media\/wp-content\/uploads\/2023\/09\/b8bded0b28460c19e1376115ffa5b520-scaled.jpg\"\" loading=\"lazy\"><figcaption class=\"detail__image__caption\">Lay out paper and grill the torayaki.<\/figcaption><\/figure>\n<\/p><\/div>\n<\/p><\/div>\n<p class=\"detail__text\">The recipe is quite straightforward, but the outcome can vary significantly based on how it is prepared and cooked. Dorayaki remains a rich and nuanced culinary tradition.<\/p>\n<p><a class=\"modBtnPink modBtnPink--cursol\" href=\"\/media\/en\/archive\/\">back to list<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Dorayaki Story It has been over 60 years since we pioneered the automatic dorayaki machine in 1959. MASDAC [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-column"],"acf":[],"lang":"en","translations":{"en":224},"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/posts\/224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/comments?post=224"}],"version-history":[{"count":0,"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/posts\/224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/media\/155"}],"wp:attachment":[{"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/media?parent=224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/categories?post=224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masdac.co.jp\/media\/wp-json\/wp\/v2\/tags?post=224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}