Making Dora-Yaki (Sweet Red Bean Paste Pancake)

Sweet Red Bean Paste Pancakes also known as Dora-Yaki is one of the popular sweets snack in Japan. I hope you’ll enjoy this recipe.

The Dorayaki Recipe

Here are the ingredients:
3 eggs
1/2 cup of sugar
2 tbsp of honey
3 tbsp of milk powder
1/2 tsp baking powder
1/2 tsp baking soda
1+3/4 cups of flour
about 3/4 cup to 1 cup of water
1 tbsp of soy sauce
some sweet red bean paste for the filling


Method

1. Using a electric mixer, beat the eggs and sugar until light and creamy.
2. Add in the honey slowly. Mix well.
3. Mix milk powder, baking powder, baking soda and flour together.
4. Add flour mixture into the egg mixture, mix well.
5. Add in the water, then the soy sauce. Mix well.


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. Repeat.

Sandwich sweet red bean paste between two pancakes and serve hot.

Once cooled down you may deep-freeze them wrapped in cellophane paper.

Tua Sar Bing ( Tambun Biscuit)／豆沙饼

Ingredients

For the filling

•250g split green peas, soaked for several hours and drained
•160g castor sugar
•2–2½ tbsp fried shallot oil
•2 tbsp deep fried shallot crisps or more
•3/4 tsp salt
.1/2 tsp pepper



For the pastry

Water dough
•150g plain flour
•1 tbsp icing sugar
•1/2 tsp salt
•30g corn oil & 30g shortening
•80g water
•1 tbsp lemon juice

Oil dough
•100g plain flour
•60g shortening / margarine

Egg glaze
•1 egg yolk
•1 tbsp water
•A pinch of salt


Method

To prepare the filling: Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine.

Remove blended green pea paste into a non-stick wok and add in sugar, salt, pepper, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.

Water dough: Put flour, salt, icing sugar, shortening and oil into a mixing bowl. Combine water and lemon juice in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25–30 minutes.

Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25–30 minutes.

Roll out both water dough and oil dough into long sausage shapes and cut each into 40–42 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll.

Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.

To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.

Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15–20 minutes or until biscuits turn golden brown.




For water dough, oil dough and how to assemble the chinese pastry, please refer to this chinese video.

Gelatinized Dough Method Rye Bread

Sweet Corn Bread.


Sweet Corn Bread, Rye Bread And Ham & Cheese Bread.


Hi! Most of you like to eat soft bread right? Making a high fibre bread like the Rye bread or Wholemeal bread, they will alway turn hard after it was left on the table after a day. Nowadays, people are more health conscious and they refer to eat food which is natural, without adding any chemical food additive. I have being making homemade bread, after learning about Water roux starter (65C TangZhong) from Florence. Few days ago, I found this book" Magic Bread" by Alex Goh, he is using the gelatinized dough method of making softer bread and his method was a bit diffence from Florence.



Rye Bread







Here is the recipe:

Rye Bread

A (The gelatinized dough)
60g Bread Flour
45g Boiling Water

Add the boiling water to the bread flour, mix until well blended to form a dough. cover and set aside to cool. Keep it into the refrigerator for at least 12hours.


B
170g Bread Flour
70g Rye Flour
15g Sugar
5g Salt
4g Instant Yeast

C
1 tsp Molasses
140g Cold Water

D
15g Butter

E
90g Raisins

Method
Mix B until well-blended. Add in C and knead to form rough dough.Add in A and knead until well-blended.
Add in D and knead to form elastic dough. Add in E mix until well combined.

Cover the dough and let it rest for about 1 hr or until double its size.

Divide the dough into 6 egual pieces and mould it round.
Let it rest for 10 minutes.

Flatten the dough and roll it up like a swiss roll.
Place it onto a greased pan. Let it proof for about 60 minutes. Bake at 190°C for about 30 minutes.