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Dorayaki with Chestnut Filling

Name: How to cook Dorayaki with Chestnut Filling - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Dorayaki with Chestnut Filling

I wanted to eat "Sweet's"sweet potato dorayaki, as well as chestnut-filled dorayaki, so I made dorayaki for the first time in years. This is such a comforting snack! The ones made with the usual tsubu-an (sweat beans) and gyuuhi (mochi dough) were terrific too.

Ingredient

Food ration :

10 servings

100 grams

Cake flour

1 tsp

Black pepper

Eggs

1 dash

A. Salt

65 grams

A. Sugar

10 grams

A. Honey

2 tbsp

Milk

Chestnut cream made with chestnuts simmered in their inner skins

Chestnuts simmered in their inner skins

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.)

* Step 4

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.

* Step 5

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.)

* Step 6

They are very nicely browned. I could get 20 pancakes out of the amount of batter made with the ingredients listed.

* Step 7

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).

* Step 8

Here I mixed the chestnut paste with the cut up chestnuts cooked in their inner skins as filling.

* Step 9

I copied the sweet potato dorayaki made by another COOKPAD member, "sweet," and used sweet potato-an, gyuuhi and tsubu-an on this dorayaki.

* Step 10

This one has kabocha squash-an and tsubu-an.

* Step 11

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.)