- recipe
Mini Dorayaki
Difficulty：★★★★☆
Mini Dorayaki
We experimented with making smaller dorayaki, and the result is delightful! With a generous amount of filling, the round shape looks extra cute.
Our goal was to create mini dorayaki that are easy to eat and fun to try with various flavors. The batter is an authentic mix.
Ingredients
- Egg: 900g
- Superfine sugar：900g
- Honey：50g
- Mirin：50g
- Rice syrup: 100g
- Water➀：100g
- Cake flour：1000g
- Water➁：200g
- ISUPATA (synthetic baking powder): 5g
- Baking soda: 12g
- Water➂: 100g
How to make the batter
Combine rice syrup, mirin, honey, and water (1). Start by heating the rice syrup in a pot until it melts. Once it does, turn off the heat and stir in the mirin and honey. Allow the syrup to cool to room temperature.
Beat the whole eggs with a mixer, then gradually add the superfine sugar and room temperature syrup while mixing at low speed.
Sift in the cake flour, and when it’s smooth, mix in water (2) and let the batter rest for about an hour.
Before cooking, dissolve the ISUPATA and baking soda in a small amount of water (3), then adjust the consistency of the batter with the remaining water.
How to cook the batter
Set the Tabletop Pancake Cooker to 180℃.
Apply oil (Bitakatto SL) on the copper cooking surface.
Dispense the batter, then cover.
After 50 seconds, flip it over, cover again, and continue cooking for an additional 10 seconds (a total cooking time of 1 minute 30 seconds).
Examples of fillings
This time, we used more eggs and less sugar in the recipe to reduce any residue after baking, even without top heat.
We hope you’ll enjoy making these cute, bite-sized mini dorayaki!
