伊達巻き（はんぺんの伊達巻き）｜coris cookingさんのレシピ書き起こし

Put white hanpen and sugar in a bowl and mix with a spatula.
Add mirin and honey and mix with a hand mixer on low speed.
Use a spatula to mix in the white hanpen that is stuck around the bowl.
Mix on medium-high speed with a hand mixer.
Add eggs and mix with a whisk.
Add the stock and mix.
Switch to a spatula and mix.
Strain through a colander.

Grease a baking sheet with salad oil (not listed) and line with baking paper.
Mix 1 with a spatula and pour.
Bake in an oven preheated to 210-220 degrees for about 20 minutes.
Remove from the mold and peel off the sides of the baking paper.

Place the grilled side of Step 2 on a roll and peel off the grilled paper.
Make a thin incision about 2 to 3 mm, about 2 cm wide.
Wrap it in from the front.
Secure the roll with a rubber band and let it cool for about 2 to 3 hours.

巻きすを取って切って完成。