樱花麻糬铜锣烧Sakura Mochi Dorayaki

将麻糬材料中的牛奶，加入黄糖，小火煮至糖融化，待凉，备用。In a small pot, heat the milk and brown sugar for the mochi ingredients over low heat until the sugar is melted. Let it cool and set aside.

加入麻糬材料中剩余的材料（除牛油和樱花干外），拌至均匀，过筛一遍。Mix all the mochi ingredients (except for butter and dried sakura) until well combined, and sift the mixture.

放入水开后的蒸锅内，蒸30分钟，取出加入牛油拌混合至麻薯完全吸收，加入樱花碎，拌匀。Steam the mixture in a steamer for 30 minutes, then add butter and mix well until the mochi fully absorbs the butter. Add the chopped salted sakura and mix well.

穿上即弃手套，以拉扯折叠的方式将麻薯整至光滑、有弹性即可，盖上盖子或保鲜膜，备用。Put on disposable gloves and stretch and fold the mochi until it becomes smooth and elastic. Cover with a lid or plastic wrap and set aside.

将铜锣烧材料拌中的1汤匙纯净水与苏打粉混合至完全溶解，备用。Mix 1 tbsp pure water with baking soda for the dorayaki ingredients and set aside.

将鸡蛋、黄糖、蜜糖、60毫升纯净水和植物油，搅拌至均匀。In another bowl, mix eggs, brown sugar, honey, 60ml of pure water, and vegetable oil until well combined.

然后加入作法4的低筋面粉和绿茶粉，拌匀，静置30分钟后，加入做法6的苏打水，拌匀。Add cake flour and matcha powder from step 4 to the mixture in step 6 and mix well. Let it sit for 30 minutes, then add the baking soda mixture and mix well.

小火预热不沾锅，舀入适量的面糊，煎至表面产生气泡孔洞后，翻面煎约1分钟左右，上锅，备用。Heat a non-stick pan over low heat and spoon in the dorayaki batter. When bubbles and holes appear on the surface, flip it over and cook for about 1 minute. Remove from the pan and set aside.

取适量作法4的樱花麻薯，用2片铜锣烧夹好压实，即可享用。Take an appropriate amount of mochi from step 4, sandwich it between two dorayaki pancakes, and press it firmly. Enjoy!