Japanese Imagawaki Wheel Cake
Japanese cream-filled wheel cakes (imagawayaki), made on a wheel-cake maker griddle. Recipe makes ~12.
🍽️ Makes 12
Ingredients
| 2 | Eggs (cream filling) | |
| 40 grams | Sugar | |
| 18 grams | Pastry flour | |
| 12 grams | Corn starch | |
| 2 cups | 480 ml | Milk |
| 1/4 cups | 60 ml | Butter |
| 2 | Eggs (wheels) | |
| 3 cups | 720 ml | Milk |
| 1/2 cups | 120 ml | Japanese mirin |
| — | Sugar | |
| — | Pastry flour | |
| 2 teaspoons | 10 ml | Vanilla extract |
| — | Baking powder | |
| 1/4 cups | 60 ml | Melted butter |
Instructions
Cream filling
- Combine egg, pastry flour, sugar & corn starch in a large bowl. Blend with whisk.
- In another bowl combine and heat milk and butter.
- Combine flour mixture with milk & butter. Stir stir stir while maintaining medium low heat. Low is better since this batch burned a little. Oops.
- Stir until thick and creamy ~10 minutes. Set aside.
Cake wheels 5. For the cake wheels, combine milk and eggs. Blend. 6. Add mirin, sugar, butter. 7. Add more pastry flour. Whisk whisk whisk. Also vanilla extract and baking powder. 8. Batter should be neither too thick nor thin. 9. Wheel cake maker with her friends Batter and Cream Filling. 10. Scoop no more than a tablespoon into each hole and puncture/stir from middle to get the sides to cook on the griddle so it will make a shell. 11. Gimme some sugar. Tada! 12. Out of filling so we're making mini pancakes :) 13. After 20 minutes or so, the wheel cake maker cranked out these bad boys.
Recipe makes ~12.