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1
Allow the eggs to warm back up to room temperature.
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2
Combine the powder ingredients marked with B together.
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3
Add the A ingredients into a small bowl and mix well.
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4
In a separate bowl, add the eggs and sugar and mix until pale.
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5
Mix the ingredients in bowl 1 together once more.
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6
Sift the powder ingredients from step 1 into the shiratamako mixture and fold in with a rubber spatula.
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7
Add the vegetable oil and mix again.
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8
Cover the bowl with cling film and allow the mixture to rest at room temperature for 30 minutes.
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9
Then mix lightly.
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10
Grease a non-stick frying pan with a little vegetable oil (not listed in ingredients) and spread it around the pan with a piece of kitchen paper.
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11
Put the pan on a low heat ('3' on an induction stove).
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12
Pour about 2 tablespoons of mixture into the center of the pan and spread into a circle shape with the bottom of a ladle.
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13
When the surface of the pancake begins to bubble, flip it over, cook on the other side for 10 seconds and remove from the pan.
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14
You should be able to make 10 pancakes from your batter.
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15
Add the sugared red beans to a bowl and sprinkle over a little brandy.
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16
Place the cream cheese in a bowl and let it return to room temperature, or soften a little in the microwave.
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17
Blend the cream cheese and sugar together.
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18
Add the cream a little at a time and whip together well with a whisk.
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19
Add the sugared red beans and mix.
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20
Chill the cream and then spread over the inside of one pancake.
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21
Place another pancake on top to create a sandwich.
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22
Or you can choose to spread cream on one pancake and fold it in half instead.
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23
Cut in half and arrange on a plate.
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24
You could wrap each dorayaki individually, or use madeleine bags, and give them away as presents.
