How many pieces do you want to prepare?
Fluffy, slightly sweet cakes, traditionally filled with bean paste – Dorayaki are a popular Japanese snack and can be easily prepared gluten-free.
#gluten-free
#lactose-free
Ingredients
For the dough:
-
90
g
KOMEKO KUCHENGLÜCK
-
1
tbsp honey
-
40
g brown sugar
-
2
Eggs
-
1
tsp baking powder
-
2
tbsp water
-
2
tbsp oil
For the filling:
-
1
can of Anko (sweet adzuki bean paste)
Preparation
- Mix ingredients
Combine KOMEKO KUCHENGLÜCK, honey, sugar, and eggs in a bowl. Dissolve the baking powder in the water and add it as well. Stir until a smooth batter forms. - Cool the dough
Place the dough in the refrigerator for 20 minutes. - Fold in water
Remove the dough from the refrigerator and add 20 ml of water. Then fold in with a whisk. - Prepare the pan
Pour oil into the pan, spread it out and heat it on medium heat. - Frying Dorayaki
Pour the batter into the pan (approx. 8 cm in diameter) with a ladle and wait until the bubbles burst. Then flip the dorayaki and cook until both sides are evenly browned. - Keep soft
Place the dorayaki in a damp tea towel to prevent them from drying out. - Fill and assemble
When the batter is used up, spread the bean paste on one side of a dorayaki and place another on top. The dorayaki are ready.
