Dorayaki With Chestnut Filling Recipe by cookpad.japan
Cooking Instructions 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. 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. 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.) 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. 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.) 6 They are very nicely browned. I could get 20 pancakes out of the amount of batter made with the ingredients listed. 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). 8 Here I mixed the chestnut paste with the cut up chestnuts cooked in their inner skins as filling. 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. 10 This one has kabocha squash-an and tsubu-an. 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.) 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. 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. 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. 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. 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.) 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.) 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. 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. 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.) 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.) 6 They are very nicely browned. I could get 20 pancakes out of the amount of batter made with the ingredients listed. 6 They are very nicely browned. I could get 20 pancakes out of the amount of batter made with the ingredients listed. 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). 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). 8 Here I mixed the chestnut paste with the cut up chestnuts cooked in their inner skins as filling. 8 Here I mixed the chestnut paste with the cut up chestnuts cooked in their inner skins as filling. 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. 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. 10 This one has kabocha squash-an and tsubu-an. 10 This one has kabocha squash-an and tsubu-an. 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.) 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.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mike's, "They'll Beg You To Make It Again!" Lasagne Rootbeer Brownie Cake W/chocolate rootbeer frosting Beef burgundy for pressure cooker or slow cooker $3 USD Frugal Tuna Stovetop Casserole LAZY MOM CINNAMON ROLLS Mike's, "They'll Beg You To Make It Again!" 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