How to Prepare Homemade Dorayaki with Chestnut Filling

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Steps to Make Award-winning Dorayaki with Chestnut Filling. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dorayaki with Chestnut Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dorayaki with Chestnut Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dorayaki with Chestnut Filling is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Dorayaki with Chestnut Filling using 9 ingredients and 11 steps. Here is how you can achieve that.

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.

I like to blend honey into the doryaki pancake batter. The pancakes aren't that sweet. When cooking them, do it slowly over low heat. Wrap the finished pancakes to prevent them from drying out. For 10 6 cm [2.4 in] diameter pancakes. Recipe by Yukiline

Ingredients and spices that need to be Get to make Dorayaki with Chestnut Filling:

1. 100 grams Cake flour
2. 1 tsp Black pepper
3. 2 Eggs
4. 1 dash A. Salt
5. 65 grams A. Sugar
6. 10 grams A. Honey
7. 2 tbsp Milk
8. 1 Chestnut cream made with chestnuts simmered in their inner skins
9. 1 Chestnuts simmered in their inner skins

Steps to make Dorayaki with Chestnut Filling

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.)

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So that's going to wrap it up with this exceptional food How to Make Perfect Dorayaki with Chestnut Filling. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!

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