Custard Dorayaki (Japanese Pancake) Recipe

Instructions

1. Mix egg yolk, sugar, and salt in a pot, then add starch and vanilla bean paste and mix.
2. Add about 50g of warm milk first, mix well, add all the remaining milk, mix, and heat over low heat.
3. Continue to stir and heat until thick, and when large bubbles appear, heat a little more until shiny and remove from heat.
4. Add butter, mix well, put it in a container, attach it to the top to prevent air from coming in contact with it, and cool it at room temperature in the refrigerator.
5. Add sugar to the egg and whip it with a whipper until fine foam is formed. Add honey and vanilla and whip a little more.
6. Beat the soft flour, baking powder, and baking soda together in a sieve, mix well with a hand whisk, add milk, mix, cover and ferment at room temperature for 15 minutes.
7. Sift the custard cream cooled in the refrigerator through a fine sieve and place it in a piping bag.
8. Put the pan on a very low heat, wipe it with a little oil, pour the dough, cover the lid and cook for about 2-3 minutes.
9. When the top is almost done, take it out and attach it well in a triangle shape to shape it and cool it.
10. After filling with custard cream, eat it deliciously.