Soft and Healthy Barley Flour Dorayaki
No-Oven Baking: Making Chewy Barley Flour Dorayaki
A healthy twist on a classic! These dorayaki are made with wholesome barley flour instead of wheat flour, offering a wonderfully soft and satisfying texture. Perfect for a guilt-free treat or a hearty breakfast option.
Barley Bread Dough Ingredients- Barley Flour 100g
- Eggs 2 large
- Sugar 55g (about 1/4 cup)
- Milk 65g (about 1/4 cup + 1 Tbsp)
- Baking Powder 3g (about 1/2 tsp)
- Red Bean Paste (or your preferred filling) sufficient amount
Cooking Instructions
Step 1
Begin by cracking 2 large eggs into a bowl and whisking them well. Add 55g of sugar and continue to whisk until the sugar is dissolved and the mixture turns a pale ivory color. Finally, pour in 65g of milk and gently mix until combined.
Step 2
In a separate bowl, combine 100g of barley flour and 3g of baking powder. Sift these dry ingredients through a fine-mesh sieve two to three times. This step helps prevent lumps and results in a smoother batter. Gradually add the sifted dry ingredients to the egg mixture and stir gently with a whisk until just combined, ensuring no dry flour streaks remain.
Step 3
It’s crucial to check the batter consistency. The ideal texture is when a spoonful of batter flows smoothly and leaves a slight trail for a moment. If the batter seems too thick, gradually add 1-2 tablespoons of milk at a time until you reach the desired consistency. You will be spooning 1 tablespoon of this batter for each pancake.
Step 4
Heat a non-stick pan over medium-low heat and lightly grease it. Then, use a paper towel to wipe off excess oil, leaving a very thin layer. This prevents the pancakes from burning and ensures even cooking. Spoon 1 tablespoon of batter onto the pan for each pancake, leaving some space between them. When small bubbles start to appear on the surface of the batter, it’s time to flip.
Step 5
Carefully flip the pancakes using a spatula once bubbles form. Cook for another 1-2 minutes on each side until golden brown. It’s important to maintain a medium-low heat to prevent burning the outside while leaving the inside uncooked. Remove the cooked pancakes from the pan and let them cool slightly.
Step 6
Once the pancakes have cooled slightly, spread a generous amount of red bean paste (or your chosen filling) onto the flat side of one pancake.
Step 7
Place another pancake on top of the filling, flat side down, to create a sandwich. Your delicious barley flour dorayaki is now complete! Enjoy the wonderfully chewy texture and the delightful sweetness of the filling.
