maandag 15 februari 2010

Matcha Dorayaki 
1 egg
30g sugar
1/2 cup milk
100g all-purpose flour
1 teaspoon baking powder
2 teaspoons Matcha
1 teaspoon honey
240g Anko (for Anko recipe, click here)
1/2 cup heavy cream
salad oil - to taste

Sift or mix the flour, Matcha, and baking powder together 2 times.
In a bowl, whip the heavy cream with a whisk until it is stiff.
In a bowl, beat the egg with a whisk. Add the sugar and honey and stir. Then add the milk and stir again.
Add the flour and Matcha mixture by lightly sprinkling it into the bowl, then mix lightly. Place it in the refrigerator and let it stand for about 30 minutes.
Pour a little oil into a frying pan. Remove the excess oil with a kitchen towel. Warm at a high to moderate heat. Turn down the heat when the oil gets hot.Drop a tablespoon of dough into the pan. When the dough shows small bubbles, turn it over and cook thoroughly.
Make 12 to 16 pancakes in the same process.
Cover the pancakes with a damp dish towel to keep them moist.
Let them completely cool at room temperature.
Spread the Anko (bean paste) and whipped cream between the two pancakes to make a little sandwich.