Dorayaki (II) with Salted Egg Yolk Custard Filling

Hamburger? Kids asked.
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.
Ingredients :
2 salted egg yolks
50g unsalted butter
20g icing sugar
20g cornflour
30g custard powder
100ml coconut milk (I used Ayam brand light, ok to use regular ones)

Method :
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.

Transfer the filling to a bowl and allow it to cool down completely. Once cooled and spreadable, ready to use/spread on pancake. If not use, cover the surface of the custard with cling wrap to avoid any condensation form on the cling wrap dripping on the custard. Leave in fridge to chill until ready to use.

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.
Ingredients :
4 extra large eggs (the size of my egg is 65g with shell each)
100g sugar
2 tablespoons honey
160g all-purpose flour
1 teaspoon baking powder

About 2 teaspoons cooking oil for greasing the pan.

Method :
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 :)

Having tried 2 Dorayaki batter recipes, both work well for me.

Enjoy! Yeah! Glad that they liked the savoury fillings.

Lemon Yogurt Pancakes

When I saw the fluffy eggless Lemon Yogurt Pancakes with Lemon Drizzle shared by Zoe Bake for Happy Kids, I know I must make some ! Cos my kind of pancakes too :)  With her "hints here & hints there" given, to make these yummy pancakes is pretty easy! Thanks to Zoe for her sharing.
I've forgo making the lemon drizzle since I've some homemade Blackberry Chia Jam in the fridge.

Recipe source : shared by Zoe Bake for Happy Kids adapted from the book Eat the Week by Anna Barnett

Lemon Yogurt Pancakes
(A) Wet ingredients
200g Greek Yogurt
1 tablespoon vegetable oil (or melted butter)
3 tablespoons milk
1/2 Lemon zest
1 tablespoon Lemon juice

(B) Dry ingredients
75g all Self raising flour, sifted
1/4 teaspoon Baking powder (omitted)
1/4 teaspoon Baking soda
1/2 tablespoon Caster sugar
Pinch of salt

Some vegetable cooking oil for cooking.

Method :
1) Lightly whisk and combine the dry ingredients (B) in a large bowl, and make a well in centre.

2) In another smaller bowl or jug, whisk wet ingredients (A) till combined and pour to (B) and mix until smooth and combined.

3) Heat the non-stick griddle or pan with low flame. Dap a little cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.

4) Spoon 2 tablespoonful of batter onto the heated pan. Flip gently with a spatula, cook about 2 minutes or till golden brown on both sides.

I can't wait to enjoy these immediately .... spread with homemade chia jam and some blueberries I could find in the fridge.
Yummy ! These pancakes tasted awesome .... slightly crispy on their edges and moist and soft inside :) Enjoy !

Coconut Buttermilk Pancakes

We love fluffy soft pancakes ... had made these Pumpkin Buttermilk Pancakes a few times and I thought using the sample recipe (omit pumpkin puree) with added coconut milk and dessicated coconut should taste as great too. Yes ! These fragrant coconut milk pancakes tasted soft yet slightly chewy crunchy of the dessicated coconut bits  ... Lots of maple syrup and some berries if you wish ... Yummy ! Enjoy!

Recipe source : myrecipes
My slightly modified version with added coconut milk & desiccated coconut.

Coconut Buttermilk Pancakes 
Ingredients :
(A)
126g all-purpose flour
1.5 tablespoons granulated sugar
10g dessicated coconut
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt

(B)
120ml Buttermilk
80ml Coconut milk
1 large egg, lightly beaten

Method :
1) Lightly whisk and combine the dry ingredients (A) in a large bowl, and make a well in centre of mixture.

2) In another smaller bowl, whisk ingredients (B) till combined and pour to (A) and whisk with a manual whisk until smooth.

3) Heat the non-stick griddle or pan with low flame. Dap some cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.

4) Spoon batter of your desired size into the pan (big spoon, ladle or ice-cream scoop).
Flip gently with a spatula when tops are covered with bubbles and edges look cooked. Cook for another 1 - 2 minutes or till golden brown on both sides.

Having my brekkie at my cosy corner.

♡♡♡♡ ~~~~ ♡♡♡♡~~~~♡♡♡♡

 

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

Organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

Pumpkin Buttermilk Pancakes

I made these light and fluffy soft buttermilk pancakes a few times. My big kids loved them very much and commented "they tasted like McD hotcakes :D".

I've added some mashed pumpkin to the batter ... so we have another variation of pancakes .... Pumpkin Buttermilk Pancakes for our weekend brekkie ^-^!

Recipe source : myrecipes
Below my slightly modified version with added mashed pumpkin.

Pumpkin Buttermilk Pancakes
Ingredients :
(A)
126g all-purpose flour
1.5 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

(B)
60g mashed pumpkin (peeled and deseeded, cut roughly in small pieces and steam the pumpkin till softened. Drain any water and mash the pumpkin with a fork while still hot)
200g Buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten

Method :
1) Lightly whisk and combine the dry ingredients (A) in a large bowl, and make a well in centre of mixture.

2) In another smaller bowl, whisk ingredients (B) till combined and pour to (A) and whisk with a manual whisk until smooth.

3) Heat the non-stick griddle or pan with low flame. Dap some cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.

4) Spoon batter of your desired size into the pan (big spoon, ladle or ice-cream scoop).
Flip gently with a spatula when tops are covered with bubbles and edges look cooked. Cook for another 1 - 2 minutes or till golden brown on both sides.

Serve with drizzled maple syrup over the warm pancakes. Top with your preferred berries/fruits or savoury ham/bacon.

So fluffy soft ^-^!

Yummy ! Enjoy ... simply ♡ these fluffy soft pancakes!

Linking this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by Rachel

Chocolate Chip Buttermilk Pancakes

Bought a pack of buttermilk but did not bake the cake that I had planned to. Need to use before it expires soon. Craving for some pancakes for our breakfast ... and this recipe calls for buttermilk. Bingo! 

But ... Oh NO! 

Chocolate indulgence ... again ?! 

Hee hee ... ok ok in moderation ... 

Choco-licious Chocolate Chip Buttermilk Pancakes for our weekend brekkie.

The recipe yields 4 servings but I halved it to 2 servings. Recipe source : Annies eats

Chocolate Chip Buttermilk Pancakes
2 servings (about 10 pieces) enough for 2 - 3 persons.
Ingredients:
1 egg
240ml buttermilk
2 tbsps butter (melted and cooled)
1/4 tsp vanilla extract
125 grams all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
105 grams chocolate chips

Method:
1) In a large bowl, lightly beat the eggs.  Whisk in the buttermilk, butter and vanilla extract and mix until well combined.  Add in the flour, sugar, baking powder, baking soda and salt.  Mix just until incorporated. Add in the chocolate chips and stir just until combined.

2) Preheat the oven to 90°C (to keep the cooked pancakes warm).
Heat a griddle or skillet over medium heat. Melt a thin pat of butter in the pan and spread it around.  Once the bottom of the pan has been covered, wipe the butter out gently with a paper towel so that only a very thin film remains.

3) Drop scoops of batter of your desired size (I used ice cream scoop) into the pan. Cook the first side until bubbles form on the surface and begin to pop, and the bottom is golden brown.  Flip gently with a spatula and cook again until cooked through and golden brown on both sides.  Transfer the cooked pancakes to an oven-safe dish in the warmed oven and repeat the process with the remaining batter.  Serve immediately.

Fluffy soft pancakes with chocolate chips. To serve, sprinkle some chocolate chips and drizzle maple syrup over the warm pancakes. As usual, my girl loved to spread with her favourite Nutella.
Yummy ! Choco-licious !
Have a nice weekend ^-^!

This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Hosted by Xuan Hom’s Mum Kitchen Diary

Griddle-pan waffles

Hearty brekkie cooked by my girl ... yummy!

My girl (15 years old) was in a very good mood (心情好) over the long weekends holiday. She asked if she could make breakfast for the family. Why not ? ... Mom could relax ♡
Mom : sure, what's the occasion?
Girl: it's holiday, no school ... feel like cooking something.
Mom: ok, what are the ingredients ... must check if we have ready ingredients in kitchen cabinet or fridge.
Girl: it's Jamie Oliver's recipe ... Griddle-pan waffles ... need eggs, butter, milk, self-raising flour ... looks easy.
Mom: Wah say! (gosh!) ... your mom has yet to make any recipe from this famous celebrity chef Jamie Oliver ... wow ! You wanna cook like a star already !
Girl: hee hee ! His waffles look good ...
Mom: can use the grill pan ...just that it's smaller in size ... and please halve the recipe quantity.
Girl: but serves 4 - 6 just nice for 4 of us !
Mom: trust me ! Their serving is rather big portion, halved it will be just nice for 4 of us. 

So, for this month's Little Thumbs Up event, here's my family participating in cooking ... with my girl who 'cooks like a star' as Chef and mom being the Asst Chef ... whipping up a hearty breakfast meal for the family!

Recipe adapted from Jamieoliver griddle-pan waffles
Griddle-pan waffles (serves 4 - 6)
Ingredients:
2 free-range eggs
300 ml milk
225 g self-raising flour
2 teaspoons baking powder
¼ teaspoon salt
100 g unsalted butter, melted and cooled, plus about 1 tsp extra

Method:
Crack the eggs into a bowl, add the milk and whisk to combine.
Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It's important not to stir the mixture any more after this or your waffles may be tough.

 Chef in action !

Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it's melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you'll need to do 2 at a time.

My girl was shouting : yeah it's rising !

Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom.

Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don't worry, you can rock the rustic look.)
Hee hee ! My girl was too 'freak out' to flip the waffle ... so Asst Chef had to 'come to her rescue' .... ha ha! ... My girl wanted to see how her mom performs the flipping ...Well .. I just used a wooden spatula and tipped and flipped the waffle over ! Ha ha! She thought I would have tossed the waffle up and flipped it ! Sorry to disappoint her ... but I'm not Mr Jamie Oliver ... I don't wish to drop both the waffle and pan on the floor ^-^.

Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings.

Topping:  bacon, egg and maple syrup, or serve them with berries and yoghurt, or whatever you like.

Girl: opps ... the sunny side up broke a little in the pan ...
Mom: make this well done ... I want fully cooked egg ... ^-^! TQ!

Okay! breakfast is ready !!!

Well, my girl was quite worried initially that it might turned out like soft pancake texture instead of crispy waffles. After her 1st bite ... she said it tasted like waffles ! ... crisp texture, nice!

I had 2 different flavours : savoury and sweet fruity waffles. Indeed, we really enjoyed to our fullest ! A hearty brekkie prepared with love by my girl ...♡ thanks ♡... {burp ! burp!, excuse me ^-^...}

My 1st serving: topped with maple
syrup,  crispy bacon & egg.

My 2nd serving: topped with
some dark sweet cherries
& yoghurt

I'm linking this post to Little Thumbs Up event and the theme for August 2014 is Flour

Hosted by Diana of  Domestic Goddess Wannabe

This event is organised by Zoe of Bake For Happy Kids
and Doreen of My Little Favourite DIY

Chocolate and Orange Scotch Pancakes

When my teens were in their kiddies, they kinda looked forward to having breakfast at the nearest McDonald's outlet on most weekends. Ha ha ! Kids surely love to have meals in Mcdonald's, don't they? ... comfortably plus attractive toys for every kids meal. Well ... pampered them once or twice monthly indulgence in those days. Hot Cakes with maple syrup were their favourite.

Occasionally I do make pancakes on weekends for our breakfast ... the plain ones, Dorayaki etc. Warm pancakes really taste well on its own or with any of these ... served with just maple or chocolate syrup, butter, honey or some fruits to start the day.

Saw the recipe of Chocolate and Orange Scotch Pancakes in one of my cookbooks.

Pancakes in rich creamy orange liqueur sauce, which is something I have yet to make ... hmm must be delicious ... so "Just Do It" !

Some of the prepared ingredients

Chocolate and Orange Scotch Pancakes (cookbook : Martha Day)
Ingredients:
115g self-raising flour
2 tablespoons cocoa powder
2 eggs
50g plain chocolate, broken into squares
200ml milk
Finely grated rind of 1 orange
2 tablespoons orange juice
Butter or oil for frying
4 tablespoons chocolate curls, for sprinkle

For the sauce:
2 large oranges
2 tablespoons unsalted butter
3 tablespoons light muscovado sugar (I used 2 tablespoons)
250ml crème fraîche
2 tablespoons Grand Marnier or Cointreau
Some chocolate curls to decorate

Method:
Step 1) Sift the flour and cocoa into a bowl and make a well in the centre.  Add eggs and beat well, gradually incorporating the surrounding dry ingredients to make a smooth batter.

Step 2) Mix the chocolate and milk in a saucepan.  Heat gently until the chocolate has melted,  then beat into the batter (step 1) until smooth and bubbly. Stir in the grated orange rind and juice. {note: I did step 2 first and set aside the saucepan of melted chocolate and milk}

Step 3) Heat a large heavy-based frying pan or griddle. Grease with a little butter or oil. Drop large spoonfuls of batter on the hot surface {I used an ice cream scoop}.  Cook over a moderate heat. When the pancakes are lightly browned underneath and bubbly on the top, flip them over to the other side. Slide on to a plate and keep hot, make more in the same way.

Bubbly on the top

Step 4) Make the sauce. Grate the rind of 1 of the oranges into a bowl and set aside. Peel both oranges, remove all the pith,  then slice the flesh fairy thinly.

Step 5) Heat the butter and sugar in a wide, shallow pan over a low hear, stirring until sugar dissolved.  Stir in the crème fraîche and heat gently.

Step 6) Add the pancakes and orange slices to the sauce, heat gently for 1-2 minutes, then spoon over the liqueur.

Sprinkle with the reserved orange rind. Scatter over the chocolate curls and serve the pancakes at once.

Dished out onto big serving plate.

Topped with a spoonful of whipped cream or yogurt if you like.

I didn't make any chocolate curls as I do not have enough chunky dark chocolate in the fridge.

So, while having breakfast together with my big boy (my girl was still in bed), I asked him for his comments.  He said "tasted different as the pancakes are not the fluffy type, but like the chocolate flavour with creamy orange sauce."

Ironically, the texture of the pancakes tasted soft but not mushy as I thought it might since cooked in the sauce for 1 - 2 minutes. Nonetheless, the chocolate pancakes absorbed the creamy orange sauce tasted uniquely yummy with complement of the slices orange. As the saying goes "chocolate & orange combo = awesomely delicious" :)

Linky another milk post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

And for the first time, I'm  linking this post to Cook Your Books Event #12  hosted by
 Joyce of Kitchen Flavours  

Dorayaki

Made these yummy pancakes for breakfast last week ... love the cute round delicious Japanese cakes that sandwiched sweet red bean paste sold at those Japanese supermarkets like Yaohan, Sogo. With the pulling out of their businesses from Singapore, I could hardly find these yummy snacks in heartland malls or hypermart nowadays.

Bought a can of Anko sweet red bean paste and decided to make some. It was not too difficult, my first attempt. Adapted from this recipe but I omitted the sweet sake as I didnt have any. http://shizuokagourmet.com/japanese-cake-dorayaki-basic-recipe/
The taste was just as good. Will definitely be making more with choices of filling like chocolate,  peanut butter and kaya!