パスタ（カレティエッラ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 15minutes
Raw Dorayaki ｜ kattyanneru / Katchanneru's recipe transcription
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Ingredients
- milk : 50ml
- Beaten egg : 1/2 piece
- Pancake mix : 50g
- potato starch : 10g
- sweet sake : 5g
- honey : 10g
- Fresh cream : 200ml
- Granulated sugar : 10g
- Red bean paste : 35g
- gelatin : 4g
- water : 2 tablespoons
- Amanatto : a little
Time required
45minutes
Procedure
-
1)
Make the dough
00:45
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.
-
2)
Bake the dough
01:16
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.
-
3)
Make a mousse filter
02:48
Cut open the clear file, rinse it clean, wipe off the water, and cut it to a width of 2.5 cm.
-
4)
Attach a mousse filter to the dorayaki dough
03:47
Wrap a mousse filter around the dorayaki with the front and back, and tape it.
-
5)
Make whipped cream
04:15
Whisk cream and granulated sugar with a whisk, dissolve the bean paste and gelatin in water, add the heated one, and whisk.
-
6)
Make dorayaki
04:55
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.
Point
・ When mixing the egg liquid, mix until there are no lumps.
・ When baking the dough, use a hot plate or frying pan with Teflon.
・ When pouring the dough, pour 1 tablespoon so that it drops from a high place.
・ When cutting a clear file, make a cut with a cutter, fold it, and then cut it.
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