Hojicha-Chestnut Dorayaki
Ingredients
Dorayaki Batter
- 2 Large Eggs
- 100 g All-Purpose Flour sifted
- 45 mL Milk
- ½ tsp Baking Powder
- 27 g Sugar
- 10 g Honey
- 20 g Vegetable Oil
Chestnut Paste
- 200 g Peeled Roasted Chestnut
- 1 tbsp Sugar
- 3 tbsp Whipping Cream
Hojicha Custard Cream
- 2 Egg Yolks
- 30 g Sugar
- 18 g Corn Starch
- 200 mL Milk
- 1 tbsp Hojicha Powder sifted
Instructions
To Prepare Hojicha Custard Cream:
- In a bowl, add 30g of sugar to the egg yolks. Whisk until the sugar dissolves and the mixture becomes a pale, airy consistency.
- Add corn starch to the mixture and whisk until fully combined.
- In a saucepan, add 200mL of milk and hojicha powder. Stir until the hojicha powder dissolves, then bring the mixture to a boil until bubbles start to form. Remove from heat.
- Slowly pour the warm hojicha milk into the yolk mixture while continuously whisking to prevent curdling. Mix until fully incorporated.
- Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly until it begins to thicken.
- Reduce to low heat and continue stirring until bubbles start to appear on the surface. Remove from heat immediately.
- Transfer the custard cream to a bowl and set it aside to cool down completely.
To Prepare Dorayaki Pancakes:
- In a large bowl, combine an egg, sugar, honey, 30mL of milk, and oil. Whisk until the mixture is smooth and fully incorporated.
- Sift all-purpose flour and baking powder into the wet mixture. Gently fold the dry ingredients into the wet mixture using a spatula, employing the cut-and-fold method.
- Allow the batter to rest for at least 30 minutes. Meanwhile, prepare the chestnut paste (instructions below).
- After resting, add an additional 15mL of milk to the batter and mix until the consistency is slightly runny.
- Preheat a non-stick pan over medium-low heat for 2-3 minutes. Do not grease the pan to achieve an even, golden-brown color.
- Using a ladle or measuring cup, pour the batter onto the pan to form pancakes approximately 8cm in diameter. Pour the batter in one go to ensure an even color.
- When bubbles start to appear on the surface, flip the pancake and cook the other side for 10-15 seconds.
- Repeat the process until all the batter is used up.
To Prepare Chestnut Paste:
- In a food processor, combine chestnuts, sugar, and 2 tablespoons of whipping cream. Puree until smooth.
- Check the consistency to ensure it's sticky enough to form a ball. If necessary, add 1 tablespoon of whipping cream and puree again. The chestnut paste is now ready.
To Assemble Dorayaki:
- Match the pancakes by size.
- Transfer the hojicha custard cream to a piping bag.
- Place a portion of chestnut paste on one pancake, and pipe an even layer of hojicha custard cream over the chestnut paste.
- Top with the matching pancake to create a sandwich. Repeat with the remaining pancakes.
- Serve and enjoy your homemade Hojicha-Chestnut Dorayaki!
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