Steps

1. Check the size of your tamagoyaki pan (rectangular omelet pan).
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2. Use the handle of a whisk or similar tool to wrap aluminum foil and create a core. Use a non-stick type of aluminum foil.
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3. Cut the aluminum foil to about 30cm, and fold it in half with the shiny side facing out. Adjust to fit the width of the tamagoyaki pan.
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4. Wrap aluminum foil around the handle of a whisk or similar item and shape it.
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5. If necessary, reinforce the core by inserting crumpled aluminum foil inside to stabilize it. **Key Tip:** Always prepare the aluminum foil core before making the batter.
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6. Melt **20g of unsalted butter** in a heatproof container by microwaving for 30 seconds at 600W. If not fully melted, microwave for an additional 10 seconds and mix well.
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7. Crack **1 egg** into a bowl and lightly beat it.
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8. Add **1 tbsp of sugar** to the beaten egg and mix quickly. **Key Tip:** If sugar is not mixed immediately, it will absorb moisture and leave lumps, so mix right after adding.
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9. Add **2 tbsp of honey** and mix well. **Key Tip:** Adding ingredients one by one and mixing well each time prevents uneven mixing.
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10. Add the melted butter and mix well.
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11. Add **80ml of milk** and mix thoroughly.
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12. Add **100g of pancake mix** without sifting and mix well. Be careful to prevent powder from scattering.
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13. Aim for a slightly loose batter that flows and connects like a ribbon. **Key Tip:** The batter consistency can vary depending on the size of the egg. If it's too thick, adjust with milk or water to a consistency that's easy to spread in the pan.
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14. Lightly grease the tamagoyaki pan with **vegetable oil (to taste)** and heat over medium heat. Keep the oil-soaked paper towel aside.
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15. Once the tamagoyaki pan is warm, pour in the batter and spread it evenly over the entire surface.
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16. Spread the batter across the entire pan and cook until browned. Adjust heat to low to medium. **Key Tip:** If the batter feels too thick during cooking, adjust with a small amount of water or milk.
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17. Once the edges are browned, shape it once.
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18. Place the prepared aluminum foil core at the edge where you will roll it, and tightly roll the batter around the core.
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19. Use the oil-soaked paper towel you set aside to grease the empty space.
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20. Pour in more batter, lifting the core slightly to place the batter underneath it. Then, press down slightly on the core and let the batter flow down. **Key Tip:** Pouring batter under the core from the second layer onwards will help the layers connect firmly.
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21. Continue to cook until browned. Reduce heat if it feels too strong. **Key Tip:** A stronger browning will make it look more like Baumkuchen.
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22. When it's browned and the batter is bubbling, roll it from back to front. **Key Tip:** The rolling timing is when the batter is still slightly raw but bubbling, just before it dries completely. Be careful not to overcook, or the layers will not stick together.
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23. Grease the empty area, pour in more batter, and continue the process of placing batter under the core until all batter is used.
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24. Roll the final layer of batter and cook the end securely.
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25. Shape and bake the entire cake evenly.
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26. Wrap the finished Baumkuchen in plastic wrap and let it cool down.
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27. Remove the plastic wrap once it has cooled, and then remove the aluminum foil core. **Key Tip:** Using non-stick aluminum foil will allow the core to be removed smoothly.
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28. Slice the Baumkuchen to your desired thickness and it's ready!
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