Raw Dorayaki ｜ kattyanneru / Katchanneru's recipe transcription

Mix milk and beaten egg. After mixing the pancake mix and potato starch, add the egg liquid in 3 portions, mix well, then add mirin and honey and mix.

Pour the dough into a circle on a hot plate warmed at a low temperature. When it becomes brown, turn it back on, and after baking for 45 seconds, take it out and wrap it in plastic wrap.

Cut open the clear file, rinse it clean, wipe off the water, and cut it to a width of 2.5 cm.

Wrap a mousse filter around the dorayaki with the front and back, and tape it.

Whisk cream and granulated sugar with a whisk, dissolve the bean paste and gelatin in water, add the heated one, and whisk.

Put whipped cream in a mousse filter, sprinkle sweet natto, put the dough on top, wrap it, and cool it in the refrigerator for 30 minutes.