This is an old revision of the document!
- Not particularly a tea sweet, but showcases good あん well and has a bit of a nostalgic quality to it, I feel.
- Historically, you'd talk about the 3 pillars (三本柱) (flour, eggs and sugar), but for added fluff, you add a leavening agent (baking soda, in this case), bringing you to 4 pillars (四本柱).
- To this, you can add some honey, 水飴 or 味醂. Adding one of first two will keep the どら焼き a bit longer.
| Flour (gluten 7.2-7.9) | 100 |
| Egg | 100 |
| Sugar | 100 |
| Baking soda | 1.5 |
| Water | 10 |
| Honey | 10 |
- When making it, it's important to not let too many gluten develop:
- Mix sugar and eggs
- Add sifted flour
- In a beating and flicking fashion, mix in the flour until dissolved but without excessive whisking.
- Dissolve BS in water, mix in; as well as honey.
- Stand for about 15-30', then adjust viscosity with water (see gif below)
- Baking:
- Should be about 200°C
- Take a ladle full, pulling the bowl with the batter away from it.
- Pour in a count of 5 from about 20 cm height, then drop the ladle to adjust the size.
- Pull away the ladle, turning it away from you to avoid any drops.
- When bubbles appear, flip.
- About 30' later, lift a little bit with a spatula and lift the whole thing gently with your thumb.
- Put them in a closed container (“sauna”) so they can continue to steam and remain fluffy
- Afterwards, you can brandy them
