We crafted dorayaki with our unique recipe.
\nPreparing the syrup takes time and effort, but the result is delicious!<\/p>\n
Ingredients<\/h3>\n\n- Egg\uff1a425g<\/li>\n
- Superfine sugar\uff1a475g<\/li>\n
- Honey\uff1a25g<\/li>\n
- Mirin\uff1a25g<\/li>\n
- Rice syrup\uff1a75g<\/li>\n
- Water\u2460\uff1a50g<\/li>\n
- Cake flour (Mugi no Nagomi by The Torigoe Co., Ltd.)\uff1a500g<\/li>\n
- Water\u2461\uff1a100g<\/li>\n
- ISUPATA (synthetic baking powder)\uff1a2.5g<\/li>\n
- Baking soda\uff1a6g<\/li>\n
- Water\u2462\uff1a100g<\/li>\n<\/li>\n<\/ul>\n
How to make the batter<\/span><\/h2>\nCombine the rice syrup, honey, mirin, and water (1) in a saucepan. Heat the mixture, then allow it to cool to below 40\u00b0C.<\/h4>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_2595-1-scaled.jpg\"\")
Place the saucepan over high heat.
\nIt\u2019s best to cool the syrup to room temperature to avoid cooking the eggs when they are combined with the hot syrup.<\/figcaption><\/figure>\n<\/div>\n\n![](\"\"\")
<\/figcaption><\/figure>\n<\/div>\n<\/div>\nUsing a mixer, lightly beat the whole eggs.
\nGradually add the superfine sugar, the warm syrup from the saucepan, cake flour, and water (2), mixing well after each addition.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_2630-1-scaled.jpg\"\")
Mix on low speed until the sugar dissolves; a recommended duration is 3 minutes.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_2704-1-scaled.jpg\"\")
Once the cake flour is fully incorporated and no longer appears dry, add the water and mix.
\nUse a spatula periodically to ensure a smooth integration of the batter.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nAfter allowing the batter to rest for at least an hour, strain it.
\nDon\u2019t worry if there are still small lumps of flour.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_2828-1-scaled.jpg\"\")
Allowing the batter to rest plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nDissolve the ISUPATA and baking soda in some of the water\u2462.
\nAdd the mixture to the batter and mix with a spatula.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_2857-1-scaled.jpg\"\")
Depending on the viscosity, incorporate it directly into the batter rather than using water.
\nIn this instance, the viscosity was ideal, so we mixed it into the batter without the need for additional water. Aim for a viscosity between 30 dPa\/s to 35 dPa\/s as a general guideline.<\/figcaption><\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_2876-1-scaled.jpg\")
The batter is finished.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nHow to cook the batter<\/span><\/h2>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute, flip it over, cover again, and continue cooking for an additional 10 seconds (a total cooking time of 1 minutes 25 seconds).<\/h4>\n<\/h4>\n\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_3310-1-scaled.jpg\")
When there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_3324-1-scaled.jpg\")
The dorayaki are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_3622-1-scaled.jpg\"\")
A classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/12\/IMG_3588-1-scaled.jpg\"\")
We sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
How to make the batter<\/span><\/h2>\nCombine the rice syrup, honey, mirin, and water (1) in a saucepan. Heat the mixture, then allow it to cool to below 40\u00b0C.<\/h4>\n\n\nPlace the saucepan over high heat.
\nIt\u2019s best to cool the syrup to room temperature to avoid cooking the eggs when they are combined with the hot syrup.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\nUsing a mixer, lightly beat the whole eggs.
\nGradually add the superfine sugar, the warm syrup from the saucepan, cake flour, and water (2), mixing well after each addition.<\/p>\n
\n\nMix on low speed until the sugar dissolves; a recommended duration is 3 minutes.<\/figcaption><\/figure>\n<\/div>\n\nOnce the cake flour is fully incorporated and no longer appears dry, add the water and mix.
\nUse a spatula periodically to ensure a smooth integration of the batter.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nAfter allowing the batter to rest for at least an hour, strain it.
\nDon\u2019t worry if there are still small lumps of flour.<\/p>\n
\n\nAllowing the batter to rest plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nDissolve the ISUPATA and baking soda in some of the water\u2462.
\nAdd the mixture to the batter and mix with a spatula.<\/p>\n
\n\nDepending on the viscosity, incorporate it directly into the batter rather than using water.
\nIn this instance, the viscosity was ideal, so we mixed it into the batter without the need for additional water. Aim for a viscosity between 30 dPa\/s to 35 dPa\/s as a general guideline.<\/figcaption><\/figure>\n<\/div>\n\nThe batter is finished.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nHow to cook the batter<\/span><\/h2>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute, flip it over, cover again, and continue cooking for an additional 10 seconds (a total cooking time of 1 minutes 25 seconds).<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe dorayaki are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nWe sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nPlace the saucepan over high heat.
\nIt\u2019s best to cool the syrup to room temperature to avoid cooking the eggs when they are combined with the hot syrup.<\/figcaption><\/figure>\n<\/div>\n
\nIt\u2019s best to cool the syrup to room temperature to avoid cooking the eggs when they are combined with the hot syrup.<\/figcaption><\/figure>\n<\/div>\n
\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Using a mixer, lightly beat the whole eggs.
\nGradually add the superfine sugar, the warm syrup from the saucepan, cake flour, and water (2), mixing well after each addition.<\/p>\n
\n
\nMix on low speed until the sugar dissolves; a recommended duration is 3 minutes.<\/figcaption><\/figure>\n<\/div>\n
\nOnce the cake flour is fully incorporated and no longer appears dry, add the water and mix.
\nUse a spatula periodically to ensure a smooth integration of the batter.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\nUse a spatula periodically to ensure a smooth integration of the batter.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
After allowing the batter to rest for at least an hour, strain it.
\nDon\u2019t worry if there are still small lumps of flour.<\/p>\n
\n
\nAllowing the batter to rest plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Dissolve the ISUPATA and baking soda in some of the water\u2462.
\nAdd the mixture to the batter and mix with a spatula.<\/p>\n
\n
\nDepending on the viscosity, incorporate it directly into the batter rather than using water.
\nIn this instance, the viscosity was ideal, so we mixed it into the batter without the need for additional water. Aim for a viscosity between 30 dPa\/s to 35 dPa\/s as a general guideline.<\/figcaption><\/figure>\n<\/div>\n
\nIn this instance, the viscosity was ideal, so we mixed it into the batter without the need for additional water. Aim for a viscosity between 30 dPa\/s to 35 dPa\/s as a general guideline.<\/figcaption><\/figure>\n<\/div>\n
\nThe batter is finished.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nHow to cook the batter<\/span><\/h2>\n
How to cook the batter<\/span><\/h2>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute, flip it over, cover again, and continue cooking for an additional 10 seconds (a total cooking time of 1 minutes 25 seconds).<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe dorayaki are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nWe sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Apply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDispense the batter, then cover.<\/h4>\nAfter 1 minute, flip it over, cover again, and continue cooking for an additional 10 seconds (a total cooking time of 1 minutes 25 seconds).<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe dorayaki are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nWe sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
After 1 minute, flip it over, cover again, and continue cooking for an additional 10 seconds (a total cooking time of 1 minutes 25 seconds).<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe dorayaki are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nWe sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n
\nThe dorayaki are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n
Examples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nWe sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n
\nWe sandwiched strawberries with red bean paste and whipped cream.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n