In a medium bowl, gently whisk eggs (do not beat), add 84g caster sugar, then whisk until it’s dissolved
Add mirin and honey to (2)
In another bowl, add bicarbonate of soda, cream of tartar and water, mix quickly as it will start forming bubbles
Add (4) to (3) and mix
Add half of the flour to（5）, scoup up with spatula from the bottom gently until the mixture becomes smooth and uniform. Try not to form gluten by mixing too much. Add the rest of the flour and repeat the process
HOW TO MAKE DORAYAKI CAKES
Preheat a non-stick frying pan over low heat.
Add a small amount of oil, then wipe it out completely with a kitchen paper without any trace. If you have a trace of oil the surface of the cake will not be smooth.
In case the frying pan is overheated, it will help if you place it on a dump close before it is placed back in the heat. This will prevent the cake from burning quickly.
Take a large serving spoonful of dorayaki mix, raise the spoon at 30cm high right above the frying pan, pour the mixture onto the same fixed point until it spread to 10cm diameter. If the frying pan is large enough, repeat the process to make a few.
After about 3 minutes, you will start seeing small bubbles on the surface. Use a spatula to turn over the cake. Cook the other side for 30 seconds then scoup up, place on a flat tray. To prevent the cake from drying, cover the cake with clean dump cloth.
Repeat the process to make 12 cakes.
HOW TO MAKE DORAYAKI
To make dorayaki, add 25g of sweet red beans on the rough side of the cake, then add a tea spoonful of matcha cream on top. Place another cake with the smooth side up, try to match the edge and close gently. If it does not close naturally, wrap it in clingfilm for a while.
Eat straightaway or store in fridge to consume within a couple of days.