Chocolate Dorayaki.
You can have Chocolate Dorayaki using 25 ingredients and 13 steps. Here is how you cook it.
Ingredients of Chocolate Dorayaki
- You need of The dorayaki pancakes:.
- It's 2 large of Eggs.
- You need 80 grams of Sugar.
- You need 1 tbsp of Honey.
- You need 1 tbsp of Mirin.
- You need 100 grams of ◎Cake flour.
- Prepare 20 grams of ◎Rice flour.
- It's 20 grams of ◎ Unsweetened cocoa powder.
- You need 1/2 tsp of ●Baking soda.
- You need 1/2 tbsp of ●Water.
- You need 2 tbsp of Milk.
- It's 1 of tiny bit Vegetable oil.
- Prepare 1/3 of of the recipe ■Chocolate custard (Use "Koyukki"'s:.
- Prepare 1 of bar - 60 grams Chocolate bar.
- You need 1 tbsp of each Cake flour and cornstarch.
- Prepare 1 of heaping tablespoon Sugar.
- Prepare 1 of Egg.
- It's 200 ml of Milk.
- It's 1 dash of Vanilla essence.
- You need 1 of Liqueur.
- You need 5 grams of Butter.
- It's of Chocolate whipped cream:.
- Prepare 30 grams of Chocolate.
- It's 100 ml of Whipped cream (vegetable based or regular).
- Prepare 1 tsp of Cacao liqueur.
Chocolate Dorayaki instructions
- Bring the eggs to room temperature. Sift the ◎ cocoa powder with a tea strainer before adding to the other flours; sift the flours together. Dissolve the ● baking soda in water..
- Beat the eggs in a bowl. Add the sugar in two batches while beating with a handheld mixer. Add the honey and mirin while beating, and continue to beat until the batter is thick and creamy..
- Keep beating until the batter forms a thick ribbon that remains on the surface of the batter for a while when your whisk is lifted. Add the ● baking soda combination and mix in well..
- Add the sifted ◎ flours and fold them in, trying not to overmix. Change to using a rubber spatula, add 2 tablespoons of milk and mix quickly. (See Helpful Hints).
- Cover the batter with plastic wrap, and rest in the refrigerator for 30 minutes. Make the chocolate custard filling in the meantime. See. Chill when it's done. https://cookpad.com/us/recipes/143895-chocolate-custard-cream.
- Heat a frying pan over low heat, add just a tiny bit of oil, and wipe out any excess with kitchen towels. Pour in the batter to about an 8-10 cm diameter pancake and cook..
- The heat should be very low. Cover with a lid and cook for 1-2 minutes. When the top of the pancake forms air bubbles, turn it over and cook on the other side for about 20-30 seconds. Take out the pancake..
- Cover the cooked pancakes immediately.
- Make the chocolate whipped cream. Put the chopped up chocolate in a bowl, add 2 tablespoons of cream and microwave for 20 to 30 seconds to melt the chocolate..
- Add the chocolate liqueur to the Step 9 mixture and mix well. Leave to cool down..
- Whip up the remaining heavy cream in a bowl until it's very thick. Add the cooled down mixture from Step 10, and the chocolate whipped cream is done. Put it into a piping bag ready to go..
- Assemble the dorayaki. Pipe out some of the whipped cream onto a pancake, and put some custard cream in the middle. Cover with another pancake..
- Cut a shaped hole in a piece of paper, place the paper on top of a dorayaki and dust with powdered sugar for a cute finish..
