{"id":426,"date":"2019-01-20T21:49:41","date_gmt":"2019-01-20T20:49:41","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=426"},"modified":"2019-01-20T21:49:41","modified_gmt":"2019-01-20T20:49:41","slug":"black-pudding-dorayaki","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=426&lang=en","title":{"rendered":"Black pudding Dorayaki"},"content":{"rendered":"<p>Dorayaki are fashionable, it is classically made with Anko, but since I fail to make some on a regular basis, as an aperitive\u00a0 canap\u00e9, or classic sandwichy shape as a starter.<\/p>\n<p>as a savoury Doiyaki I\u00a0 strengthen the taste with semi whole flour and a dash of rye flour also, the traditional honey is replaced by maple syrup.<\/p>\n<p>for 4 (around\u00a0 3 Dorayaki each)<\/p>\n<p>Dorayaki dough<\/p>\n<ul>\n<li>140g organic or otherwise unbleached flour 65<\/li>\n<li>10g rye flour<\/li>\n<li>70g sugar<\/li>\n<li>2 tbsp maple syrup<\/li>\n<li>1 tbsp walnut oil<\/li>\n<li>3 g baking soda<\/li>\n<li>a little water to adjust thickness<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>160g black pudding<\/li>\n<\/ul>\n<p>Sauce<\/p>\n<ul>\n<li>1 red bell pepper<\/li>\n<li>1\/2 habanero pepper<\/li>\n<li>3 tbsp white wine vinegar or rice vinegar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>We&rsquo;ll start with the dough that has to rest for 30 minute or longer.<\/p>\n<p>After whisking\u00a0 the eggs and sugar together add, the maple syrup, the oil, the baking powder and then the flours.<\/p>\n<p>Finish with a little water, the dough should be about as thick as a pancake dough.<\/p>\n<p>Rest in the fridge for 30 minutes.<\/p>\n<p>Sauce preparation.<\/p>\n<p>That steps involves skinning a pepper which is always a bit annoying, many techniques for that, some grill the in the oven, which I don&rsquo;t recommend, as it tends to leave burnt black spots&#8230; I do it by dipping it boiling water for a few minutes, some have micro-wave oven techniques, anyway, get that pepper skinned, but don&rsquo;t skin the Habanero.<\/p>\n<p>Get half the habanero (no seeds) and the flesh of the bell pepper in a blender with the vinegar, and blend.<\/p>\n<p>Once you have something smooth, two options, option A, you want a sauce as smooth as possible, and you&rsquo;ll put it in a small pan and let it steam gently for a while, but you&rsquo;ll los the slightly vegetable taste of the pepper that contrast well with the Dorayaki, or, option B, you like it raw and tasty, and you&rsquo;ll leave it at that and serve it as-is.<\/p>\n<p>In a medium heated frying pan lightly greased, pour your dough in small 6cm diameter\u00a0 patches<\/p>\n<p>The right time to flip is like for a pancake : bubble forming on the surface,<\/p>\n<blockquote><p>don&rsquo;t speed up a dorayaki requires slower cooking than your average pancake.<\/p><\/blockquote>\n<p>Meanwhile nick the pudding to retrieve the flesh shape twelve little patties that will become your Dorayaki filling, grill the gently on another frying pan on the side.<\/p>\n<p>place patties between two Dorayaki pancakes.<\/p>\n<p>Serve warm with sauce on the side.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-420\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/01\/20190120_192433-e1548011364639-768x1024.jpg\" alt=\"Dorayaki on a plate with a cup containing orange sauce\" width=\"640\" height=\"853\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/01\/20190120_192433-e1548011364639-768x1024.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/01\/20190120_192433-e1548011364639-225x300.jpg 225w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dorayaki are fashionable, it is classically made with Anko, but since I fail to make some on a regular basis, as an aperitive\u00a0 canap\u00e9, or classic sandwichy shape as a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[332,334],"class_list":["post-426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","tag-black-pudding","tag-dorayaki-en"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=426"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/426\/revisions"}],"predecessor-version":[{"id":427,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/426\/revisions\/427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/420"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}