Hand-Drawn 2D Japanese Cooking Animation

15 seconds, 16:9, text-to-video only. Exactly 6 scenes, 2.5 seconds per scene. All transitions are clean hard cuts with no effects. 0 reference images, start frames, or storyboards. Includes generated natural sounds. [Art Style] Original Japanese hand-drawn 2D cooking animation. Completely hand-drawn look. Leaves smooth and clear pencil outlines with subtle line thickness variations and hand-drawn tremors. Thin, warm lines for food; slightly thicker lines for hands and tools. Clean 2-3 level full-color cel shading in warm neutral tones, no crushed black shadows. Kitchen setting with visible brush strokes, shallow atmospheric perspective, restrained analog film grain, and slight color bleeding at cel edges. Strong specular highlights only on ganache and wet dough. Does not imitate existing studios, artists, movies, or characters. [Subject and Rules] Subject: Cocoa chocolate bread. Creating a cold ganache sheet with dark chocolate and cream, kneading cocoa dough, and proceeding to primary fermentation. Only an experienced adult woman's hands and forearms are visible. Ivory linen sleeves, warm peach-beige skin, short unpainted nails, five fingers on each hand, no accessories. No face, head, torso, full body, or second person. Subject is only food and cooking process. Each scene has exactly one primary action, and ingredient states only progress forward. Never show finished bread, baked bread, shaped logs, or internal chocolate. [Scene Composition] Scene 1 (0.00–2.50) - Camera: High angle close-up looking vertically at a worn oak cutting board, very slow approach. Start: One block of dark couverture and one knife with a pale oak handle. Action: Left hand holds while right hand cuts four separate times, lifting the blade completely each time. Change: A pile of small, even pieces. Texture: Dry, sharp cut surfaces and small crumbs, not melting or shiny. Connection: All pieces go into Scene 2. Scene 2 (2.50–5.00) *Texture Highlight - Camera: Low side macro just above bowl rim, moving very slowly right. Start: Pieces from Scene 1 melt from the edges in hot cream. Action: Dark brown silicone spatula stirs in three widening circles from center. Change: Pieces disappear into uniform black ganache, last trail closes slowly. Texture: Heavy viscosity without splashing, narrow bright highlights. Connection: Mix butter and flour into ganache, flatten to 3mm and refrigerate. Scene 3 (5.00–7.50) - Camera: Fixed high 45-degree medium looking down at workbench. Start: One 22x8cm, 3mm thick refrigerated ganache sheet on parchment paper. Action: Two hands grab ends of paper and lift once. Change: Sheet curves gently without sagging or breaking. Texture: Cold, flexible solid, narrow hard luster. Connection: Keep one sheet cold. Scene 4 (7.50–10.00) - Camera: Fixed high angle close-up near stainless bowl opening. Start: Uniform brown dry powder and cold dairy mixture in center. Action: Spatula folds four times from bottom up. Change: A rough, torn shaggy cocoa dough mass with minimal loose flour. Texture: Dark wet areas, bumpy surface, small dry flour bits at edges. Connection: Dough and one block of butter go to Scene 5. Scene 5 (10.00–12.50) *Texture Highlight - Camera: Fixed low side medium at workbench height. Start: Butter block in center of shaggy dough. Action: Two hands push forward and fold inward three times. Change: Butter streaks and cracks disappear into smooth, elastic dark cocoa dough; one thin edge passes light without tearing. Texture: Elastic glow instead of wet shine, gluten resistance. Connection: Ferment dough in bowl to approx twice its size. Scene 6 (12.50–15.00) - Camera: High 45-degree macro toward bowl center, very slow approach to finger mark. Start: Smooth dome of same dough risen to approx double size. Action: One index finger presses center and pulls out completely. Change: Edges return slowly, center mark remains shallow. Texture: Fine fermentation bubbles, soft elasticity, no baked crust. Connection: Ends at this completed fermentation state. [Camera] Change at least two of distance, angle, or height per scene. Fixed or extremely slow movement within scenes only. No whip pans, camera shake, rotation, or rapid zoom. Contact points must always be readable. Macro shots used only for Scene 2 and Scene 6. [Texture and Motion] Progressive changes: chocolate pieces -> heavy emulsion -> cold flexible sheet; dry powder -> shaggy dough -> smooth gluten -> risen dough. Hands have weight and follow-through; liquids and dough follow viscosity, elasticity, and gravity. No sudden morphing or state regression. [Lighting and Setting] Clean, warm morning kitchen. White quartz workbench and worn oak cutting board. Soft gold key light from top-left window, weak cool fill on opposite side, ground shadows in same direction under all objects. Only named objects for the current scene are visible. [Physical Continuity] Maintain same couverture amount, ganache batch, cocoa dough mass, hands, sleeves, bowl, kitchen, and light source. Consistent tool/material counts, sizes, and textures. Follow real cooking order and gravity. [Sound] Low kitchen room tone and contact sounds only: dry cutting, wet spatula friction, rustling parchment, bowl ringing, dough stickiness. No BGM, dialogue, narration, or voices. [Negative] Text, titles, captions, subtitles, numbers, labels, logos,