Nope ... it's Dorayaki! But filled with savoury filling instead of the usual sweet red bean paste.
I've made Dorayaki 2 - 3 times since my 1st successful attempt here 2 years ago. Other than the sweet red bean paste filling, I've also tried with kaya filling too.
Besides the famous Liu Sha Bao, salted egg yolk prawns/crabs ... I've seen many recent debut of 'salted egg yolk (SEY) craze' that has been raving a storm here in some bakeries/cafes/restaurants ... like SEY Xiao Long Bao, SEY Croissant, SEY Lava Cake, Liu Sha Custard Doughnuts, SEY Cream Puff, Liu Sha French Toast, SEY Crab Spaghetti etc. etc.
Previously I had made some Egg Custard Steamed Buns recipe shared by Zoe, so I thought to tweak the custard recipe a little ... Dorayaki with salted egg yolk custard filling ... so call to join the fun SEY maniac ! Ha .. ha!
To make the salted egg yolk custard filling:
Recipe source : Bake for Happy Kids Egg Custard Steamed Buns, below my slight modified version with added salted egg yolks and adjusted the texture with more coconut milk & butter.
2 salted egg yolks
50g unsalted butter
20g icing sugar
30g custard powder
100ml coconut milk (I used Ayam brand light, ok to use regular ones)
Prepare a small cooking pot with water. Boil the salted eggs for about 8 - 10 minutes. Once cooked, shelled, separate the cooked yolks and whites. Use only the yolks, mash with fork till fine. Set aside.
Sift custard powder, icing sugar, and cornflour into a saucepan. Whisk in coconut milk. Heat over medium-low heat, stirring constantly, until smooth. Next, add butter and the mashed salted egg yolks.
Stir constantly until the thickened mixture comes away from the sides of the pan and forms a firm texture.
To make the pancake batter
Recipe source : Bake for Happy Kids Easy Dorayaki mostly adapted from Just One Cookbook Dorayaki
Makes 10 (20 pancakes) Note: I yield 8, 16 pancakes as I used ice-cream scoop.
4 extra large eggs (the size of my egg is 65g with shell each)
2 tablespoons honey
160g all-purpose flour
1 teaspoon baking powder
About 2 teaspoons cooking oil for greasing the pan.
Combine and sift the plain flour & baking powder together. Set aside.
In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes frothy.
Add the flour into the egg mixture. Whisk mixture gently until just combined. Do not over-mix the batter after the addition of dry ingredients. Cover the batter with cling wrap and place it in the fridge to rest for 15 mins.
Heat a non-stick frying pan over low flame. Dap some cooking oil with kitchen towel and lightly grease onto the non-stick pan. Wipe off excess oil if necessary.
Hint: The oil on the frying pan should not be visible.
My observations : I find that without greasing the pan with any cooking oil, it yields evenly nicely brown texture of the pancake. So after the 1st three rounds, I did not grease the non-stick pan.
I used an ice-cream scoop to scoop batter onto the warm heated pan to cook.
Flip gently with a spatula when surface are covered with bubbles. Cook for another 30 - 40 secs.
Transfer to a plate and cover up with cling wrap to prevent the pancakes from drying. Repeat the cooking process till finished the batter.
To assemble :
Spread about 1.5 tablespoonful of salted egg yolk custard filling on each of 8 pancakes.
Place the other pancakes on the pancakes with the paste to form a pancake sandwich. Wrap each sandwich with cling wrap to make them moist, tasty and 'stayed in shape'.
|Enjoying this savoury Dorayaki
with a cup of green tea latte :)
Enjoy! Yeah! Glad that they liked the savoury fillings.