How to Cook sweet red bean paste pancakes
You've cooked on your own now try cooking with a dog companion. This video will show you how to make these popular Japanese snack. They consist of pancakes sandwiched around a whipped cream and sweat red bean paste.
Ingredients: 2 cups all-purpose flour, ¾ cup boiling water, 3 tbsp sesame oil, 1 cup sweet red bean paste, canned or homemade, 2 tbsp vegetable oil, for frying, 2 tbsp confectioner's sugar, optional. Preparation: Sift the flour into a bowl. Add ½ cup boiling water to the flour and begin stirring immediately. Knead warm dough until it is smooth dough, adding as much of the remaining ¼ cup of water as necessary. Cover dough and let it rest for 30 minutes. Turn the rested dough out onto a floured surface. Cut in half. Use a lightly floured rolling pin to roll each half out until it is ¼ inch thick. Use a cookie cutter to cut out 3-inch circles of dough. Brush ½ teaspoon of sesame oil over the top of 2 dough circles. Lay one on top of each other, so that the oiled sides are together. Roll out dough to form 1 6 inch pancake. Repeat this process with the remainder of the 3 inch dough circles. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remainder. Heat a heavy frying pan over low heat. Add one of the paired pancakes and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove from the pan and pull the pancakes apart. Continue with the remainder of the pancakes. Cool. Heat 2 tbsp oil over medium high heat. Spread 2 to 3 teaspoons of red bean paste over the white surface of the pancakes, staying away from the edges. Gently roll the pancake over loosely 2 to 3 times, and flatten to form a flattened roll. (A quick and easy alternative is to fold the pancake in half, so that it forms a half-moon shape). Dust with confectioner's sugar if using. The pancake can either be eaten whole or cut into 3 - 4 slices for serving.