Hello, I’m Marie. Today, I’m gonna show you how to make dorayaki with chestnut filling recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Dorayaki with Chestnut Filling Recipe
Dorayaki with Chestnut Filling is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Dorayaki with Chestnut Filling is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have dorayaki with chestnut filling using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Dorayaki with Chestnut Filling:
- Take 100 grams Cake flour
- Take 1 tsp Black pepper
- Make ready 2 Eggs
- Prepare 1 dash A. Salt
- Get 65 grams A. Sugar
- Prepare 10 grams A. Honey
- Make ready 2 tbsp Milk
- Make ready 1 Chestnut cream made with chestnuts simmered in their inner skins
- Get 1 Chestnuts simmered in their inner skins
Instructions to make Dorayaki with Chestnut Filling:
- 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.)
So that is going to wrap it up with this distinctive dish dorayaki with chestnut filling recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
