Japanese dessert,wagashi-Dora-Yaki Japanese Honey pan cake with red bean paste filing.


I personally don’t eat much of Wagashi… One of the reasons would be its sweetness. The ones you buy at stores contain so much sugar. It’s way much sweeter than I can accept. I DO have a sweet tooth. I eat cookies, chocolates, dough nuts, and so on.. but when it comes to red bean paste filing dessert, I just simply pass… But ever since I make my own red bean paste, I can make just as sweet as I like and enjoy making my own Wagashi! This time I am showing how to make “Daora-Yaki” which is known as Japanese honey pan cake. It’s one of the very traditional Wagashi. It actually doesn’t require much tools to make them. You only need to prepare usual pan cake tools. Within no time,you will become a Wagashi master!! ; )

[ Ingredients ]
~ makes 3 of each flavor ~
120g cake four
2 eggs
50g sugar
30g honey
50ml water

15g sliced almond, roasted
90g red bean paste

30g chocolate
25ml milk
100ml whipping cream
5g sugar
15g sliced almond, roasted and crashed

[ Directions ]
1-
1. Cook red bean paste while cooling down proceed to the next step
POINT-ENG

 

 

2-
2. Lightly beat the egg and add sugar.

2-
3. Put the bowl into warm water start beating.
POINT-ENG

*warm temperature egg can fasten the whisking process

 

 

2-
4. Keep beating until you can see the egg leaving trail when you lift the whisk.
POINT-ENG

*egg amount is not much besides you don’t have to beat very stiff. Using a whisk can do just enough job to get the result you want.
*but if You are not used doing by hand, of course you CAN use electric hand mixer! ; )

 

 

2-
5. Add water into honey and mix well.

2-
6. Add honey water Into beaten egg and mix well.

2-
7. Sift in the cake flour.

2-
8. Usually, when folding in the flour into egg mixture, I recommend using a spatula to do so. But adding into this type of rather less stiff egg mixture, using whisk can quickly cooperate without leaving any unwanted lumps.

2-
9. Cover the bowl and put into a fridge let it rest for 30minutes.
POINT-ENG

*Q. why let it rest? A. Because you want to have very fine smooth texture. Resting can omit large bubbles inside the mixture.

 

 

2-
10. While waiting, you can prepare almond chocolate. Add boiled milk into the chocolate.

2-
11. Mix well make sure all the chocolate gets melted and then wait until it’s not warm.
POINT-ENG

*if you find chunk of chocolate not melted yet, you can place the bowl into warm water to continue the process.

 

 

2-
12. After cooling down the chocolate, pour into the whipping cream. Start whisking.
POINT-ENG

*make sure your chocolate milk is cold. Otherwise whipping process doesn’t work well.

 

 

2-
13. After whipping, add roasted almond mix well. Put into the fridge if it gets less stiff.

2-
14. While heating a frying pan on low heat add a little bit of oil and spread evenly.
Let the mixture fall into a fry pan and let it spread evenly.
POINT-ENG

*You don’t have to particularly use ladle to form the shape. Let the gravity do the job!

 

 

2-
15. When some bubbles start appearing on the surface and also the edge start dying, you can flip it with a turner.

2-
16. To make almond doya-yaki, place some sliced almond in the fry pan and pour the mixture.

2-
17. After flipping keep cooking until gets spongy. Remove from the pan. If you are adding chocolate cream, let Dora-Yaki cool down and proceed.

2-
18. If you are making traditional red bean paste Dora-Yaki, don’t have to wait to cool down, directly spread red bean paste and put another piece.

2-
19. For the almond & chocolate Doara-Yaki, spread chocolate cream evenly and up another piece.

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