접어먹는 커스터드 도라야끼 만들기 : Custard Dorayaki (Japanese Pancake) Recipe | Cooking tree

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

In a pot, mix egg yolks, sugar, and salt, then add corn starch and vanilla bean paste and mix well.

Add about 50g of warm milk and mix well, then add the remaining milk and mix again before heating on low.

Continue to heat while stirring until it thickens, and when large bubbles appear, heat a little longer until it becomes glossy, then remove from heat.

Add butter and mix well, then transfer to a container, cover the surface with plastic wrap to prevent air exposure, and cool at room temperature before refrigerating.

In a bowl, whip eggs with sugar until fine bubbles form, then add honey and vanilla and whip a little more.

Sift cake flour, baking powder, and baking soda together into the egg mixture and mix well, then add milk and mix, covering with plastic wrap to rest at room temperature for about 15 minutes.

Pass the cooled custard cream through a fine sieve into a piping bag (sieving makes the cream smoother).

Heat a pan on very low heat, lightly oil it, pour in the batter, cover with a lid, and cook for about 2-3 minutes.

When the top is almost cooked, remove it and shape it into a triangle to cool (do not flip to cook to ensure it sticks well).

Fill with custard cream and enjoy (it tastes good cold or frozen).

Cooking Techniques

Spice Level:

Allergens