Iced Chocolate Dorayaki
Prepare the dorayaki batter and pan-fry into thin pancakes. Sandwich with a chocolate pudding filling, then chill before serving.
Ingredients
whole egg
50g
powdered sugar
80g
honey
20g
milk
90ml
cake flour (sifted)
150g
baking soda (mixed with water)
3g
water (mixed with baking soda)
10ml
butter (melted)
30g
homemade syrup
to taste
chocolate pudding filling (see p13 for instructions)
to taste
Instructions
1
Step 1
Mix the baking soda with the water until well combined; melt the butter; sift the cake flour and powdered sugar separately; set aside.
2
Step 2
In a bowl, beat the whole eggs thoroughly. Add the powdered sugar and beat until well combined, then add the honey, milk, and the baking soda mixture from Step 1 in order, mixing well.
3
Step 3
Add the sifted cake flour from Step 1 to Step 2 and use a rubber spatula to stir in the same direction until no dry powder remains. Add the melted butter and mix well, then let rest for about 60 minutes. This is the chilled dorayaki batter.
4
Step 4
Heat a frying pan to about 160°C. Scoop an appropriate amount of batter with a spoon and pour it into the pan in a circular shape. Pan-fry over low heat until small bubbles appear all over the surface of the pancake, then flip and continue cooking for about 10 seconds before removing. Brush the surface with an appropriate amount of syrup and place on a cooling rack to cool to room temperature. This is the soft dorayaki pancake.
5
Step 5
Take 1 soft dorayaki pancake, fill with an appropriate amount of chocolate pudding filling, then top with another dorayaki pancake. Wrap the assembled sandwich well in plastic wrap and refrigerate. Enjoy directly when serving.
