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  • Taiyaki

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    Jasper Meou
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    This recipe is for Taiyaki, a Japanese fish-shaped cake typically filled with red bean paste. The recipe calls for mixing dry ingredients like flour, baking powder, sugar and salt together, then combining wet ingredients like milk, egg, butter and vanilla in a separate jug. The wet ingredients are added to the dry and stirred just until combined. The batter is poured into a preheated Taiyaki pan greased with butter. Fillings like red bean paste are added before closing the pan to cook, flipping once, until both sides are golden brown.

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    This recipe is for Taiyaki, a Japanese fish-shaped cake typically filled with red bean paste. The recipe calls for mixing dry ingredients like flour, baking powder, sugar and salt together, then combining wet ingredients like milk, egg, butter and vanilla in a separate jug. The wet ingredients are added to the dry and stirred just until combined. The batter is poured into a preheated Taiyaki pan greased with butter. Fillings like red bean paste are added before closing the pan to cook, flipping once, until both sides are golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    20 views2 pages

    Taiyaki

    Uploaded by

    Jasper Meou
    This recipe is for Taiyaki, a Japanese fish-shaped cake typically filled with red bean paste. The recipe calls for mixing dry ingredients like flour, baking powder, sugar and salt together, then combining wet ingredients like milk, egg, butter and vanilla in a separate jug. The wet ingredients are added to the dry and stirred just until combined. The batter is poured into a preheated Taiyaki pan greased with butter. Fillings like red bean paste are added before closing the pan to cook, flipping once, until both sides are golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Taiyaki

    (Recipe adapted from Angel aka Cook.Bake.Love) Ingredients: (A) 1 cup (125g) plain flour 1 tsp baking powder 2 tbsp sugar tsp salt (B) 1 cup (240ml) milk 1 egg, lightly beaten 1 tbsp melted butter or vegetable oil tsp vanilla extract (optional) Fillings: red bean paste (or other fillings of your choice) (I used nutella) Method: 1. Combine (A) in a mixing bowl. Mix well. Combine (B) in a jug, mix well. 2. Pour in (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a jug for easy pouring. 3. Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter (just need to grease once). Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red bean paste with little batter and fill up the tail. 4. Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the

    size of Taiyaki and your own stove).

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