Thursday, August 11, 2005

Dorayaki With Cream Patisserie & Berries Yogurt

Make Dorayaki today, Dorayaki is a kind of traditional Japanese cake with anko sweet azuki beans filling (red bean). I guess I had overcooked my cream patisserie and it look no different from custard ain’t cream at all. And berries yogurt I bough it from the supermarket.

Dorayaki With Cream Patisserie & Berries Yogurt

Cream Patisserie

250ml milk
1/2 tsp vanilla essence
2 egg yolks
50g sugar
25g corn flour

1. Bring milk to a low boil in a deep, heavy saucepan. Add vanilla essence after it has boiled.
2. Combine egg yolks and sugar in a mixing bowl and whisk thoroughly for three to four minutes. Add in corn flour and blend well.
3. Pour hot milk gradually into the egg mixture and beat well with a hand whisk.
4. Bring the mixture over a medium low heat and cook, stirring constantly, until it turns into a thick consistency.
5. Remove custard away from the heat and whisk for a few seconds until it is smooth. Leave aside to cool, then cover with cling film wrap and refrigerate.

Dorayaki Pancakes
Serve 4.

1 cup flour
½ cup sugar
1 tsp baking soda
5 tbsp milk
3 eggs
Filling (as you prefer)

1. Whisk egg and sugar in a mixing bowl.
2. Dissolve baking soda in milk. Add the milk in the egg mixture.
3. Add sifted flour in the egg mixture mix gradually.
4. Slowly pour some batter into a grease non-stick pan. Once little bubbles appear, turn it over and cook other side. Set aside cool the pancakes.Make pairs of pancakes and put a scoop of filling between them.


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