Recipe of Perfect Mini Dorayaki

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Quick Mini Dorayaki. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mini Dorayaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Dorayaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Mini Dorayaki using 14 ingredients and 11 steps. Here is how you can achieve it.

After a lot of experimentation, I got it to taste just like the ones in the stores!

*Prep before: Bring butter, eggs, and milk to room temperature. Sift the flour.

Use a crepe pan, because it distributes heat evenly! Adjust the temperature on the stove depending on how fast it cooks. For about fourteen 5.5 cm [2.2 in] pieces. Recipe by Myumako

Ingredients and spices that need to be Prepare to make Mini Dorayaki:

1. 60 grams Cake flour
2. 1 grams Bicarbonate of soda (baking soda)
3. 1 medium size Whole egg
4. 30 grams Refined white sugar
5. 1 pinch Salt
6. 5 grams Butter
7. 15 grams Honey
8. 30 grams Milk
9. 5 grams Mirin
10. Syrup
11. 20 grams Brown sugar crystals
12. 20 grams Water
13. Filling
14. 1 whatever you like Such as red bean paste

Instructions to make Mini Dorayaki

1. In a mixer, blend the egg, sugar, and salt on low speed. The batter should be smooth.
2. Add melted butter, honey, milk, and mirin, mix lightly. Add baking soda and sifted flour until it is all mixed.
3. Wrap in plastic wrap and let rest for 30 minutes. In the meantime, mix sugar and water, and heat slightly until it becomes a syrup.
4. Heat a crepe pan on low heat for about 10 minutes. Using about half a tablespoon of batter to make round pancakes.
5. When the surface looks dry and bubbly, flip over.
6. Brush the fried side with syrup, and then move it to a rack.
7. To prevent from drying, keep the cooked pancakes wrapped.
8. When the cakes are cold, spread whatever feeling you like in between 2 pancakes. The white filling is mont blanc chestnut paste mixed with shiro-an white bean paste.
9. Seasonal salted cherry blossom bean paste (sakura an) is also good.
10. This has mochi to wrap the filling to make it thicker.
11. Here they are wrapped up as presents.

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So that's going to wrap this up for this exceptional food How to Prepare Favorite Mini Dorayaki. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!