Hi, I am Francis,
the host of this show "Cooking with Dog."
Today, we are making Doraemon's favorite sweet "Dorayaki."
Whipped Cream Dorayaki is also getting popular in Japan.
Let's make batter for Dorayaki.
Crack the room temperature eggs into a bowl
and lightly beat with a whisk.
Add sieved Johakuto white sugar
and honey to the beaten egg.
Pre-warm the honey if it is too thick to mix in.
Beat the egg mixture for about 3 minutes.
The color will turn light yellow
and the texture will slightly get thicker.
Dissolve baking soda in water.
Add it to the egg mixture and mix.
Put cake flour through a sieve.
Mix in the egg mixture with the whisk.
Get rid of any lumps of flour but be careful not to over-mix.
Cover the bowl with a plastic wrap
and rest the batter for 30 minutes.
Let's adjust the thickness of the batter.
Using the whisk,
let the batter flow into the bowl to check its thickness.
Add 1 TEAspoon water (not tablespoon), mix,
and see if the batter is in ideal thickness.
Repeat this process until the batter flows like shown in the video.
Heat an electric griddle at about 340°F (170°C)
and lightly oil the surface.
To brown dorayaki evenly,
thoroughly wipe off any excess oil with clean paper towel.
Drop the batter onto the griddle in 3½" (9cm) diameter circles.
Let the batter spread into circles naturally
and you will get perfectly round dorayaki.
When small bubbles pop up on the surface of the batter,
flip them over.
Bake about 20 seconds on the other sides
and place the pancakes on a cooling rack.
Cover with a damp kitchen towel to keep the pancakes moist.
Let's make whipped cream anko.
Put a bowl of whipping cream in ice water and add sugar.
Whip the cream with an electric hand mixer for 2 to 3 minutes
until stiff peaks form.
Clean the hand mixer
and remove the bowl from ice water.
Add about ¼ lb (100g) premade anko to the whipped cream
and gently mix in with a rubber spatula.
Let's make regular Dorayaki.
Take the pancakes and hold, lightly browned side facing up.
Spread spoonfuls of anko on the middle of the pancake.
Place another pancake on top
and press around the edges to shape.
Serve it on a plate.
Here is Whipped Cream Dorayaki, Nama-Dorayaki.
Put Whipped Cream Anko between two pancakes
and shape with your hands.
Serve it on the plate.
Both kinds of Dorayaki can be stored in a freezer
and they can be thawed at room temperature.
We highly recommend Whipped Cream Dorayaki.
Red bean paste also goes great with butter and chestnuts.
When frozen, each Dorayaki wrapped with a plastic wrap
should be put in a zipper storage bag.
Good luck in the kitchen!