The Dorayaki Story

It has been over 60 years since we pioneered the automatic dorayaki machine in 1959. MASDAC’s history is intricately intertwined with dorayaki. In this narrative, we’d 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.

Batter Formulation for Dorayaki

At the heart of dorayaki batter formulation lies “sando-wari,” meaning “three equal portions.” 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).
From 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.

How to make the batter

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.

Point

• Prepare a syrup mixture of syrup, mirin, etc. in advance.
• Sift the flour twice to ensure a soft batter texture.
• Mix slowly and gently, taking care not to overmix.
  ※The 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.
• 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.)

How to cook the batter

To maintain moisture and create a vertical grain (resulting in long, narrow bubbles through the pancake after cooking), it’s crucial to bake the batter at a high temperature for a brief period. Cook at 190℃ for 1 minute and a half to a little less than 2 minutes.

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.

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