Dorayaki with Chestnut Filling.
You can cook Dorayaki with Chestnut Filling using 9 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Dorayaki with Chestnut Filling
- You need 100 grams of Cake flour.
- Prepare 1 tsp of Black pepper.
- You need 2 of Eggs.
- You need 1 dash of A. Salt.
- You need 65 grams of A. Sugar.
- It's 10 grams of A. Honey.
- You need 2 tbsp of Milk.
- Prepare 1 of Chestnut cream made with chestnuts simmered in their inner skins.
- It's 1 of Chestnuts simmered in their inner skins.
Dorayaki with Chestnut Filling instructions
- Sift the cake flour and baking powder together. Add the "A" ingredients to the eggs, and beat with a hand mixer until it's pale and thick..
- Add sifted flour and baking powder, and fold it in with a rubber spatula. Add milk, and mix until the batter is smooth and creamy..
- Adjust the amount of milk added depending on how thick the batter is. (If the batter is too thick, it will be hard to handle when you're cooking.).
- Thinly spread a frying pan with oil and heat over low heat. Put in the batter in 1 heaping tablespoon portions to form 6 cm diameter pancakes..
- Cook the pancakes over low heat until they are beautifully browned, then turn over and cook the other side. (They are basically cooked just like pancakes.).
- They are very nicely browned. I could get 20 pancakes out of the amount of batter made with the ingredients listed..
- These are the paste fillings I used this time. From the upper left going clockwise: Chestnut paste made out of chestnuts cooked in their inner skins, tsubu-an, kabocha squash-an , sweet potato-an, gyuuhi (sweet mochi dough), and chestnuts cooked in their inner skins (cut up)..
- Here I mixed the chestnut paste with the cut up chestnuts cooked in their inner skins as filling..
- I copied the sweet potato dorayaki made by another COOKPAD member, "sweet," and used sweet potato-an, gyuuhi and tsubu-an on this dorayaki..
- This one has kabocha squash-an and tsubu-an..
- I made a fancy array of 10 dorayaki, all with different fillings. Wrap the assembled dorayaki in plastic wrap to prevent them from drying out. (The photo here shows a chestnut filled dorayaki cut in half.).