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Raw Dorayaki ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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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.