Cake flour 80g Butter 20g
Eggs 60g Fine sugar 20g
Cornstarch 20g Milk (room temperature) 70g
Red bean paste (room temperature) 100g Honey 20g
Baking powder 3g
How to make Taiyaki [Taiyaki] Traditional Japanese dessert recipe 1

Step 1

Have materials ready. [Taiyayaki] Traditional Japanese dessert recipe 2

Step 2

Beat eggs, caster sugar and honey together. [Taiyaki] Traditional Japanese dessert recipe 3

Step 3

Pour in the milk and stir together. [Taiyaki] Traditional Japanese dessert recipe 4

Step 4

Mix the flour, cornstarch, and baking powder evenly, sift in the egg yolk paste, and mix evenly until smooth and smooth without any particles. [Taiyayaki] Traditional Japanese dessert recipe illustration 5

Step 5

Melt butter in hot water. [Taiyaki] Traditional Japanese dessert recipe illustration 6

Step 6

Pour the butter liquid into the egg yolk paste and stir evenly. [Taiyayaki] Illustration of how to make traditional Japanese dessert 7

Step 7

The consistency is as shown in the picture, and there are textures when stirring. If you lift the whisk, the batter will disappear quickly when it drips. Cover the batter with plastic wrap and let rest for 15-30 minutes. [Taiyaki] Traditional Japanese dessert recipe 8

Step 8

Turn on low heat and brush both sides of the Taiyaki mold with butter. [Taiyaki] Traditional Japanese dessert recipe 9

Step 9

Pour in a little batter, about 50-60% full. [Taiyayaki] Illustration of how to make traditional Japanese desserts 10

Step 10

Give everyone a reference on firepower. The heat I used was relatively low, so the entire baking time was about 8-10 minutes, and I turned it over several times in the middle. If the firepower is relatively high, the grilling time must be shortened, otherwise the fish will be easily burnt. [Taiyayaki] Traditional Japanese dessert recipe 11

Step 11

Pour in the red bean filling, then immediately pour in the batter to cover the red bean filling and other places, close the lid, hold the handle, and flip. [Taiyayaki] Illustration of how to make traditional Japanese desserts 12

Step 12

Open the lid slightly, and if it opens easily, check the color of the taiyaki. If you find the lid difficult to open, don't force it open or the snapper will break. [Taiyaki] Traditional Japanese dessert recipe illustration 13

Step 13

Cook over low heat for about 1 and a half minutes on each side. Open the lid slightly, and if it opens easily, check the color of the taiyaki. If you find the lid difficult to open, don't force it open or the snapper will break. [Taiyaki] Traditional Japanese dessert recipe 14

Step 14

If you want to know more about replica delicacies, please follow wexin: enjoy food. Taiyaki cooking tips

1. Why does the batter need to rest for 15-30 minutes? Firstly, it can prevent the flour from forming gluten. Secondly, the small flour particles that are not melted during the mixing process can absorb a little water and then dissolve on their own. Thirdly, the baking powder can take effect during the resting period, and the Taiyaki will be softer. 2. Why do eggs and milk need to be kept at room temperature? Because the butter liquid added at the end will form particles if it comes into contact with the cold batter. Secondly, the normal temperature batter can make the baking powder work better. 3. Why should the baked Taiyaki be placed on the drying rack? Because if placed directly on the plate, water vapor will easily form on the back of the Taiyaki. After cooling, the Taiyaki can be sealed with plastic wrap and stored in the refrigerator for 1-2 days. When eating, use the microwave oven to gnaw it for about 30 seconds. It is still delicious.