Taiyaki 鯛焼き

• portioner: Servings: 5
• aktiv tid: 10 mins
• total tid: 25 minutes

Ingredienser

150 g cake flour

1 tsp baking powder

1 tsp baking soda

1 large egg (50 g w/o shell)

200 ml whole milk (¾ cup + 4 tsp for 5 pieces, to be precise; adjust the amount of milk depending on the egg size)

3 Tbsp sugar

100 g sweet red bean paste (anko)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the grill)

Vejledning

Sift the cake flour, baking powder, and baking soda into a large bowl.

Add the sugar and whisk well to combine.

In a medium bowl, whisk the egg and then add the milk to combine well.

Pour the wet ingredients into the dry ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb the liquid. Tip: Whisking the batter creates gluten; by letting it rest, the batter will relax and become smooth.

Pour the batter into a measuring cup or jug. You should have about 1¼ cups for 5 pieces.

Preheat the taiyaki maker over medium-low heat. When it's hot, grease the pan with the vegetable oil using a brush.

Fill the taiyaki pan mold about 60% full.

Put about 1 Tbsp of anko in the center of each mold and pour more batter on top to cover it.

Optional: You can also use Nutella as a filling.

Close the lid and immediately flip.

Cook for 2 to 2½ minutes on that side. Then flip and cook for another 2 to 2½ minutes. Open and check to see if the taiyaki is golden brown. Remove from the pan and cool on a wire rack. Continue cooking the remaining taiyaki.

To Serve:

Serve warm. If the taiyaki get cold, you can toast it in the toaster oven or oven until it's crispy on the outside.

To Store:

You can keep the taiyaki in an airtight container and store in the refrigerator for up to 4 days or in the freezer for up to a month.