Custard Dorayaki (Japanese Pancake) Recipe

Name: Custard Dorayaki
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 6
Cuisine: Japanese
Ingredients: 2 Egg yolks; 40g Sugar; a pinch of Salt; 14g Corn starch; 4g Vanilla bean paste; 200g Warm milk; 15g Unsalted butter; 2 Eggs; 40g Sugar; 20g Honey; 2g Vanilla extract; 85g Cake flour; 3g Baking powder; 1g Baking soda; 20g Milk

by Cooking Tree 2022-04-26

written by Cooking Tree Published: 2022-04-26Updated: 2022-09-02

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Custard Dorayaki is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a dorayaki filled with cream by folding it into a different shape~
When I knead the egg with foam, it feels more fluffy, so I can eat it softly.

It needs to be baked on one side so that it can be folded to fit the shape, so I think you need to cover it with a lid to cook it.
The triangular shape makes it easy to hold and eat, and the shape is also interesting.

I don’t mix whipped cream, I just fill it with custard cream and it feels cleaner and moister.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Dorayaki
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 40 Minutes Cooking Time: 3 Minutes 3 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks
40g Sugar
a pinch of Salt
14g Corn starch
4g Vanilla bean paste
200g Warm milk
15g Unsalted butter

2 Eggs
40g Sugar
20g Honey
2g Vanilla extract
85g Cake flour
3g Baking powder
1g Baking soda
20g Milk

Instructions

Mix egg yolk, sugar, and salt in a pot, then add starch and vanilla bean paste and mix.
Add about 50g of warm milk first, mix well, add all the remaining milk, mix, and heat over low heat.
Continue to stir and heat until thick, and when large bubbles appear, heat a little more until shiny and remove from heat.
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.
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.
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.
Sift the custard cream cooled in the refrigerator through a fine sieve and place it in a piping bag.
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.
When the top is almost done, take it out and attach it well in a triangle shape to shape it and cool it.
After filling with custard cream, eat it deliciously.

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