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40minutes
After removing the karaza, whisk the eggs well, add sugar in 3 portions, and mix well until it becomes white and cloudy. Add honey, baking powder, and cake flour while sieving, mix well, add 2 tablespoons of water, wrap and let sit for about 15 minutes. After 15 minutes, add the remaining 2 tablespoons of water and spread the dough.
Put the frying pan on low heat, pour the dough over the lightly oiled frying pan, cover it for 3 minutes, turn it over and remove the lid and bake for 30 seconds. Burnt skin cools at room temperature.
Place the baked skin on the wrap, put the bean paste on it, sandwich it with the skin, wrap it, shape it and leave it for a while.
The video uses eggs that have been chilled to the point of freezing. There is also a method of whipping while boiling in hot water, but be careful as the egg will have a lumpy texture at high temperatures.
If you add sugar to sugar, such as 10g-30g-50g, gradually increase the amount, you can mix it well without disturbing the whipping.
When pouring the dough into a frying pan, pour it from 8 to 10 cm above with a diameter of about 5 cm as a guide, and it will be easier to finish the skin with a diameter of 8 to 10 cm.
This recipe uses red bean paste cooked in another video. Prepare the bean paste as you like.
If you use plastic wrap to mold the dorayaki, the bean paste will not stick out and you can finish it beautifully.
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