So, among "WAGASHI", I made the most easiest one, DORAYAKI and had a happy time with Hot Milk...
(Of course it is nice to have DORAYAKI with Japanese Tea, but I love the combination with Hot Milk, please try!)
The combination of TSUBUAN＆Whipped Cream is very popular among Japanese people and also people in other countries. Some who does not love WAGASHI due to ANKO can enjoy if WAGASHI is served with Whipped Cream.
If you have SHIROKOSHIAN, you can make MATCHA AN mixing with Matcha.
＜Recipe＞
Egg 2
Sugar 70g
Honey 12g
Mirin 12g
Baking soda 4g
Water 20g
Flour 100g
Mirin 12g
Baking soda 4g
Water 20g
Flour 100g
1. Mix eggs and sugar in a bowl roughly(just to be mixed, not necessary to be thick and creamy).
2. Add honey and MIRIN and mix roughly(if you do not have MIRIN, you can add SAKE Spoon1＋Sugar tea spoon 1, if you do not SAKE, you can change to Sherry or White Wine...).
3. Mix water and baking soda and add to 2.
4. Add flour to 3 and mix roughly.
5. Leave the mixture for 30minutes
6. Using Teflon coated pan, baking small pan cake(around 10cm in diameter) at low heat without any oil.
2. Add honey and MIRIN and mix roughly(if you do not have MIRIN, you can add SAKE Spoon1＋Sugar tea spoon 1, if you do not SAKE, you can change to Sherry or White Wine...).
3. Mix water and baking soda and add to 2.
4. Add flour to 3 and mix roughly.
5. Leave the mixture for 30minutes
6. Using Teflon coated pan, baking small pan cake(around 10cm in diameter) at low heat without any oil.
7. Small bubble appears on the surface and the surface becomes dried, flip it to bake other side(Side B) for 10 seconds.
8. Once the pan cakes cool down, fill ANKO, Whipped Cream, Cream Cheese or whatever you like between 2 pan cakes(Side B without colour should be inside touching the filling and Side A which has brown color should be outside).
If you have Electric Hot Plate, you can make pan cake easily but if not, the point to have nice brown colour is not to use any oil on the pan, which means the pan should be Teflon coated. If you have to grease your pan, use as less oil as possible and wipe unnecessary oil with kitchen paper.
Bon profit!!!
PS I am normally buying MATCHA from The Matcha House because they provide Organic Matcha, which we can enjoy not only the good taste but also the beautiful green colour, the result is so different! As a consequence, when I make some sweets with MATCHA, the staff from The Matcha House offers to take photos. The quality of photos is much better than mine! If you run out of MATCHA, I recommend you to try theirs!
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