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Sunday, 2 October 2016

Trio vegetables Dorayaki

Dorayaki

    Who is the Doraemon fan? Well, Doraemon is my childhood memories and I remember it the most in my life. I love the Dorayaki in my previous workplace also my first time eating Dorayaki experience, it is so fluffy and flavorful, yet it is not so sweet to eat and the taste is balance, it seems like that I could eat no matter how much they serve me :).
Pancake in Japan Fukuoka, this is not dorayaki:).

Dorayaki in Japan

    Dorayaki is a common sweet in Japan which you can find easily in any convenient store, market, and specialty store, both in normal size and also mini size. It is also a famous sweet among the Wakashi (Japanese dessert) good to eat with green tea. The Dorayaki has improved since the day of its invention into the various flavor, appearance, and filling, you can find some sort of special Dorayaki if you find one Dorayaki lover.

The Trio vegetables Dorayaki

    The trio vegetables Dorayaki is a colorful Dorayaki recipe consist of green (spinach), orange (carrot), and purple ( Purple sweet potato), grill over low heat on a griddle to prevent brown but soft and fluffy. In addition, stuffed with not only Azuki (red bean) paste, but extra fruit and cream, boost your diet while eating a dessert.

Ingredients for 6 Dorayaki (30 ml for each pancake)

Prepare Time : 20 minutes
Cook Time :20 minutes
Ready In : 50 minutes

Dorayaki Batter
200 gm Pancake Mix
2 nos Whole eggs
1 tablespoon Water
5 tablespoons Granulated sugar
2 tablespoons Honey
1 tablespoon Mirin
Batter coloring
80 gm purple sweet potato
1 teaspoon lemon juice
30 gm Bok choy/ spinach
60 gm Carrot
Pancake filling
200 gm Mashed sweet potato
3 tablespoons Milk
2 tablespoons Granulated sugar
1 pinch Salt
100 ml Cream
1/2 tablespoon Granulated sugar
2 nos  Cherry tomato
2 tablespoons Sweet soy bean paste
1/3 nos (2 slices) persimmon
2 tablespoons sweet red bean paste

Mise en place:

1) Cooked and finely mash the purple sweet potato, then press it through a strainer.
2) Cooked and finely mash the carrot, then press it through a strainer.
3) blend the Bok choi/ Spinach with a little bit of water in a blender, then press it through a strainer.
4) Cube the sweet potato, cooked, and finely mashed, then press it through a strainer.
5) Thinly slice the persimmon into a ring shape.
6) Slice the each cherry tomatoes into three.
7) Whip the cream and sugar into a soft peak.
8) Cook the sweet potato in number(4) with milk, sugar, and salt, cook until it like a paste.

Method:

1) Whip the whole eggs, mirin, and granulated sugar in a bowl, until the mixture becomes light yellow.
2) Then whisk in the honey and mix them well.
3) Mix in the pancake mix batch by batch about three times, then water.
4) divide the pancake batter into 3 small bowls.
5) dye the small bowls of batter with carrot paste, spinach paste, and sweet potato paste, add a teaspoon of the lemon juice into the sweet potato batter bowl to prevent color change.


6) rub some oil in the pan and heat it up, make sure the griddle is free from oil streak.
7) pan fry the pancake over low heat to prevent burn mark, make sure the pancake is cooked.
8) Sandwich the red bean paste and sliced persimmon with the carrot pancake.
9) Sandwich the soybean paste and sliced tomatoes with the spinach pancake.
10) Sandwich the sweet potato paste and cream with the purple sweet potato pancake.


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