【Tan Tea Recipe】Dorayaki ~ Matcha Custard Sauce Stuffing (with Recipe Video)

Apr 24, 2021

Two fluffy Japanese-style honey muffins, sandwiched with a fragrant tea-flavored and smooth matcha custard sauce~ Both the appearance and taste are more attractive!

By the way, I've been busy with moving houses recently, and I don't have much time to study complicated recipes, so this time I'll make it a little easier.

When I was thinking about this recipe, I accidentally saw the information about the Doraemon Stand by me 2 movie on Facebook, so I decided to make matcha-flavored Dorayaki (recently making a matcha-themed dessert XD

Two fluffy Japanese-style honey muffins, sandwiched with a fragrant tea-flavored and smooth matcha custard sauce~ Both the appearance and taste are more attractive!

Dorayaki, also known as bean paste ~~(the name doesn't seem to be suitable for this recipe)~~ , is a very common wagashi in Japan. Matcha stuffed Dorayaki is made with simple ingredients and can be done quickly with just a frying pan. You can try it when you have time!

Material:

 muffin:
2 eggs, 70 grams of sugar, 20 grams of honey, 20 grams of water, 50 grams of low-gluten flour, 120 grams of baking powder, 3 grams of matcha custard sauce:
2 egg yolks sugar 40g corn flour 20g milk 200g matcha powder 8g

practice:

1) Mix egg yolks with sugar and chestnut flour, put milk and matcha powder into a pot and heat over medium-low heat and mix well. When small bubbles appear on the edge, add mayonnaise and heat together, heat until semi-solidified, then serve and let cool. , and then put it in the refrigerator to refrigerate.

2) Mix eggs, sugar and honey.

3) Sift in low-sieve flour and baking powder and mix well, then slowly add water and mix well. If the batter is too thick, you can add a little more water. (The stirring process should be as fast as possible to avoid the baking powder being in contact with water for too long and even defoaming)

4) Pour 1 to 2 tablespoons of batter into the pan and shape it into a round shape, fry the muffins over medium-low heat, flip over and continue frying when air bubbles appear on the surface, and fry until golden brown on both sides. (If the pan is sticky, you can pour a little oil in the pan, and then wipe off the excess oil with a paper towel, the surface of the finished product will not be smudged)

5) Put two muffins in the matcha sauce, press slightly around the edges, the dorayaki is finished, and you can eat immediately. (If you can’t eat it on the same day, you can store it in the refrigerator for 2-3 days, but the muffin will become hard, so try to eat it on the same day!)