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MATCHA DORAYAKI


A classic Japanese confection, the humble Dorayaki is a honey pancake sandwich with sweet fillings such as red beans, peanuts, chocolate or whatever you want. Super popular amongst everyone of all ages in Japan and now around the world.

Dorayaki is sweet, extremely soft and fluffy I mean just look at it. Filled with a sweet yummy center and extremely smooth and pretty. It goes perfect as itself or paired with some Tea and it is perfect for breakfast, snack time, tea time and of course dessert.

I present to you a super powered matcha version that is sure to get all you matcha lovers coming back for more. Packed with great matcha flavoured custard center filled with anti oxidants and yummy matcha flavour this is sure to be something yummy.


Ingredients

  1. 1 & 1/4 Cup All Purpose Flour

  2. 4 Eggs

  3. 6 Egg Yolks

  4. 1ts Baking Powder

  5. 4ts Honey

  6. 1 Cup Sugar

  7. 1ts Matcha Powder

  8. 2 Cups Milk

  9. 1tb Corn Flour

  10. 1tb Butter

STEPS

MATCHA CUSTARD

  1. In a large bowl seperate out 6 egg yolks and combine with 1/2 a cup of sugar and beat till fluffy.

  2. In a pot heat up 2 cups of milk with 1ts of matcha powder on low heat till warm. Set aside.

  3. Add in 1tb of corn flour into your egg yolk mixture and mix well. Slowly drizzle in your warm milk a bit at a time till fully incorporated.

  4. Add your custard mixture back into your pot and heat on medium low constantly stirring till the mixture thickens. Once thicken add in 1tb of butter and stir well and set aside in the fridge to cool. You have now made matcha custard.

MATCHA BATTER

  1. In a large bowl combine 4 eggs with 1/2 a cup of sugar and beat till the sugar is fully dissolved and homogenous.

  2. Add in 4ts of honey and mix well. You can choose to add in more honey if you would like it sweeter.

  3. Using a sieve, sieve in 1 & 1/4 cups of all purpose flour, 1ts of matcha and 1ts of baking powder. Give the whole mixture a good mix till smooth and homogenous.

  4. Cover with cling film and let the batter chill in the fridge for 15 minutes. This allows you to create a smoother and fluffier pancake.

  5. In a pan on medium low, if you can low heat. Add in a little bit of oil and with a kitchen towel mop up all the oil. Make sure there is no oil left on the pan if not you will get a patchy pancake and we don't want that.

  6. Add in 1/4 a cup of batter and let it spread out. Let it cook till some bubbles appear on the surface and flip (Should take about 3-4 minutes).

  7. Admire the insanely smooth and pretty top and let the bottom cook for another 30 seconds to a minute. Set aside.

  8. Rinse and repeat with the remaining batter.

  9. Spread your matcha custard and sandwich 2 pieces together and you are done!

Enjoy with anything you could ever imagine.

Happy Cooking,



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