Coffee Dorayaki
Dorayaki with a matcha and pine nut filling, baked using traditional taiyaki-style honey batter.
Ingredients
fine sugar
30g
sweetened condensed milk
40g
cornstarch (ingredient C, requires sifting)
20g
matcha powder (ingredient C, requires sifting)
3g
pine nuts
to taste
taiyaki honey batter (see p46 for recipe)
to taste
Instructions
1
Mix dry ingredients
Mix all powdered ingredients from ingredient C, sift the mixture, and set aside.
2
Heat ingredient A
Heat ingredient A over low heat until it reaches 80°C, then turn off the heat and set aside.
3
Beat and mix
Beat all ingredient B evenly with a whisk, then add the sifted mixture from step 1 and mix well, followed by adding the mixture from step 2 and mixing thoroughly.
4
Prepare filling
Heat the mixture from step 3 using a double boiler, stirring constantly as you heat it until it forms a gel. Let it cool to make matcha pudding filling (add pine nuts to make matcha pine nut filling).
5
Bake and shape
Preheat the taiyaki mold, brush a thin layer of salad oil on it, then pour in taiyaki honey batter until 60% full. Wait until the batter bubbles, then add an appropriate amount of the matcha pine nut filling from step 4 to each mold, pour in more batter, close the mold lid, flip the mold over and continue baking for about 3 minutes. Once no more steam escapes and the taiyaki is golden brown, open the lid and remove the finished taiyaki.
