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Before you jump to Dorayaki with Chestnut Filling recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are aware of how essential it is to have a heart that is healthy. Think about it: if your heart isn’t healthy then the rest of you won’t be healthy either. You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and exercise regularly. However, are you aware that there are a number of foods that have been proven to help you improve your heart health? Continue reading to learn which foods are great for your heart.
Know that blueberries are great for your heart. You should know that blueberries are loaded with antioxidants, specially pterostilbene. Pterostilbene works very much like the resveratrol that is found in grapes. This particular antioxidant helps your body to be more efficient at processing your fats and cholesterol. When your body is good at breaking down these things, they aren’t going to build up in your system and or cause issues for your heart. What that means is that it helps keep your heart as healthy as possible.
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We hope you got insight from reading it, now let’s go back to dorayaki with chestnut filling recipe. To make dorayaki with chestnut filling you need 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Dorayaki with Chestnut Filling:
- Prepare 100 grams Cake flour
- Provide 1 tsp Black pepper
- Take 2 Eggs
- Take 1 dash A. Salt
- Get 65 grams A. Sugar
- Get 10 grams A. Honey
- Prepare 2 tbsp Milk
- Take 1 Chestnut cream made with chestnuts simmered in their inner skins
- Get 1 Chestnuts simmered in their inner skins
Instructions to make Dorayaki with Chestnut Filling:
- Sift the cake flour and baking powder together. Add the "A" ingredients to the eggs, and beat with a hand mixer until it's pale and thick.
- Add sifted flour and baking powder, and fold it in with a rubber spatula. Add milk, and mix until the batter is smooth and creamy.
- Adjust the amount of milk added depending on how thick the batter is. (If the batter is too thick, it will be hard to handle when you're cooking.)
- Thinly spread a frying pan with oil and heat over low heat. Put in the batter in 1 heaping tablespoon portions to form 6 cm diameter pancakes.
- Cook the pancakes over low heat until they are beautifully browned, then turn over and cook the other side. (They are basically cooked just like pancakes.)
- They are very nicely browned. I could get 20 pancakes out of the amount of batter made with the ingredients listed.
- These are the paste fillings I used this time. From the upper left going clockwise: Chestnut paste made out of chestnuts cooked in their inner skins, tsubu-an, kabocha squash-an , sweet potato-an, gyuuhi (sweet mochi dough), and chestnuts cooked in their inner skins (cut up).
- Here I mixed the chestnut paste with the cut up chestnuts cooked in their inner skins as filling.
- I copied the sweet potato dorayaki made by another COOKPAD member, "sweet," and used sweet potato-an, gyuuhi and tsubu-an on this dorayaki.
- This one has kabocha squash-an and tsubu-an.
- I made a fancy array of 10 dorayaki, all with different fillings. Wrap the assembled dorayaki in plastic wrap to prevent them from drying out. (The photo here shows a chestnut filled dorayaki cut in half.)
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