Here’s how to prepare gluten-free version of Japanese sweets: gluten-free dorayaki are ready to be discovered.
Fans of manga and anime have dreamed of them for a lifetime. Dorayaki are Japanese sweets similar to stacked pancakes, and stuffed with Azuki red bean jam , often portrayed as a greedy treat for cartoon characters. Now not only is it possible to recreate these quick desserts in the kitchen of your own home without having to go to the distant lands of the Rising Sun , but there is also a recipe for gluten-free dorayaki.
Japanese gluten-free recipes are not easy to find, but with some variations, they turn out to be as good as the originals, which you could order in a typical napponico konbini . Try gluten-free and lactose-free dorayaki with a delicious filling, such as a chocolate cream , a hazelnut spread, or a red fruit jam.
For your gluten-free dorayaki with natural flours, use gluten-free fairies, such as rice, almond or similar ones. Just calibrate the recipe to your liking.
The one we are proposing will guarantee you delicious gluten-free Japanese pancakes!
Preparation of the gluten-free dorayaki recipe
- In a large container break the eggs and beat them with the sugar, with the help of a whisk, until the mixture is cleared and filled with bubbles of air.
- Add the honey and whisk until incorporated.
- Now add the water and yeast.
- Gradually add the flour and helping yourself with a whisk, forming a thick batter .
- Put a pan lightly greased with seed oil or butter on the heat.
- When the pan is hot, pour a generous spoonful of the mixture, and spread it out in a circular way.
- When you see bubbles form the dough on the surface, it’s time to turn it over. Cook over low heat for about 2 minutes per side or until golden brown.
- Turn the dough again and check that it is cooked. At this point you can put it on a plate, and continue making dorayaki until the dough is finished.
- Finally, spread your chosen jam or cream on one pancake, and close with another one, trapping the filling. They are ready to be eaten.
In short, as you have seen apart from the flour, the recipe is almost identical to the original one .
These Japanese sweets can be kept in the fridge for a couple of days in an airtight container.
Riproduzione riservata © - WT
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