Just bought a book on dorayaki and just tried out one of the recipes. Cooked the redbean paste myself too. Next time need to cook it less sweet. Even though I cut down on a lot of the sugar I still find it too sweet for my liking. Sharing with you my dorayaki.
Whole eggs 200g
Cake flour/top flour 240g
Castor sugar 60g
Baking soda 3g )
Water 6g ) mix together
Corn oil 40g
Some sugar syrup*
1. Pour eggs into a mixing bowl. Whisk the eggs until well mix. Add in castor sugar and mixing in the same direction, whisk eggs until the colour is lighter and fluffy.
2. Add in honey and mix well. Then add in baking soda that was mixed with water and mix well. Add in sifted flour and using a spatula mix the flour into the egg mixture. Lastly add in the corn oil and mix well. Do not mix it for too long.
3. Cover the batter with clingwrap and let it rest for 30 mins in the fridge. After the resting time, use the milk to dilute the batter if it is too thick. (Note: I have added more milk than what the recipe says because my mixture was very thick. You have to use your own discretion when doing this.)
4. Oil a non-stick pan using some paper kitchen towel dub in oil. Heat pan up using low fire. Pour a spoonful of batter into the pan and make into a round shape. Let is cook until you see bubbles forming. Then turn the pancake over and fry for another 5 seconds.
5. Apply sugar syrup onto the hot pancake to prevent it from getting dry and hard. Add filling of your choice and sandwich it with another piece pancake.
* Sugar syrup - mix 100g of sugar with 100g of water and boil until sugar dissolve. Leave aside to cool. You can add 15g of honey into the sugar syrup and mix well. (Note: I did not add honey as I try not to make it too sweet.)
Ingredients for red bean paste:
Red beans 600g
Sugar 200g (Original recipe is 600g)
1. Soak red bean overnight. Discard water. Refill enough water to cover the red beans. Bring to boil over high heat. When it is boiling, add cold water to bring down the temperature to 50C. Continue to let it boil over high heat until it is really boiling. Turn off fire and sieve red beans and discard water. Fill enough water again and let it boil. Turn down to low heat and continue to boil until red beans can be pressed and is soft. Sieve and discard water.
2. In a pot or wok, add in sugar and maltose and cooked red beans. Use low heat to cook the red beans stirring from below up. Keep stirring until sugar melts and excrete water. Continue to stir and cook until red beans becomes dry. Add in salt and mix well.
3. Leave red bean paste in a shallow pan to let it cool down for later use.
(Note: I did not follow this recipe's method of cooking the red beans. Instead I cook the red beans the normal way I would cook my red beans by boiling until it becomes soft and drain it.)