* Not particularly a tea sweet, but showcases good あん well and has a bit of a nostalgic quality to it, I feel.
   * Historically, you'd talk about the //3 pillars// (三本柱) (flour, eggs and sugar), but for added fluff, you add a //leavening agent// (baking soda, in this case), bringing you to //4 pillars// (四本柱).
         * To this, you can add some honey, 水飴 or 味醂. Adding one of first two will keep the どら焼き a bit longer.

| Flour (gluten 7.2-7.9)  | 100  |
| Egg                     | 100  |
| Sugar                   | 100  |
| Baking soda             | 1.5  |
| Water                   | 10   |
| Honey                   | 10   |

   * When making it, it's important to not let too many gluten develop:
         * Mix sugar and eggs
         * Add sifted flour
         * In a beating and flicking fashion, mix in the flour until dissolved but without excessive whisking.
         * Dissolve BS in water, mix in; as well as honey.
         * Stand for about 15-30', then adjust viscosity with water (see gif below)
   * Baking:
         * Should be about 200°C
         * Take a ladle full, pulling the bowl with the batter away from it.
         * Pour in a count of 5 from about 20 cm height, then drop the ladle to adjust the size.
         * Pull away the ladle, turning it away from you to avoid any drops.
         * When bubbles appear, flip.
         * About 30' later, lift a little bit with a spatula and lift the whole thing gently with your thumb.
         * Put them in a closed container ("sauna") so they can continue to steam and remain fluffy
     * Afterwards, you can brandy them

[[https://www.youtube.com/shorts/md5jf3wDqFQ|🎥 video]]

{{gallery>:wagashi:dorayaki?6&150x150&crop}}