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Servings - Prep Time - Cook Time -
  • 400 gr All-purpose Wheat Flour BOLA SALJU
  • 4 gr Baking Soda
  • 2 gr Baking Powder
  • 400 gr sugar
  • 400 gr Whole Eggs
  • 2 gr salt
  • 40 gr Honey
  • 1 gr Vanilla
  • 170 grams of liquid UHT milk
  • 40 gr melted butter
  • 3 gr Pandan Paste


  • 350 gr Pandan Jam
  • 100 gr Whipping Cream Dairy
  • 20 gr Butter
How to Make
  • Sift BOLA SALJU All-Purpose Flour, baking soda and baking powder. Set aside.
  • Beat eggs, sugar, vanilla, salt and honey with a mixer until the sugar dissolves and slightly expands.
  • Pour water, stir again until blended.
  • Add the flour mixture into the egg mixture little by little while continuing to stir until blended.
  • Pour the melted pandan paste butter, stir again until blended.
  • Rest the dough for 2 hours.
  • Heat the pan / dorayaki until hot. Pour in one spoon of the dough and let it turn yellow. Turn briefly so that the top surface is slightly brown.
  • Do the dough molding until it runs out. Polish one part of the dorayaki with filling material, stack it with other dorayaki.
  • Serve.

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