Caramel Cocoa Taiyaki
Prepare a caramel cocoa filling, combine with a honey batter, and bake into taiyaki.
Ingredients
fine sugar
100g
hot water
40g
milk
200g
butter
15g
whole egg (beaten)
80g
cornstarch (sifted)
20g
cocoa powder (sifted)
5g
rum
15g
taiyaki honey batter (recipe on p46)
to taste
Instructions
1
Make caramel sauce
Take a pot and heat until dry, add the fine sugar in batches, cook each batch until it turns caramel color until all sugar is used up, add hot water and continue cooking until evenly mixed to make caramel sauce.
2
Heat milk
Heat Material B over low heat until it reaches 80°C, turn off the heat and set aside.
3
Make caramel cocoa filling
Beat the whole egg, add the sifted cornstarch and cocoa powder and mix well, then add the caramel sauce from Step 1 and mix well, next slowly add the mixture from Step 2 and mix well, cook over a water bath until it forms a gel, finally add rum and mix well to make caramel cocoa filling.
4
Bake taiyaki
Preheat the taiyaki mold, brush a thin layer of salad oil, pour in the taiyaki honey batter until 60% full, wait until the batter bubbles, put an appropriate amount of the caramel cocoa filling from Step 3 into each, pour in more batter, cover the mold, flip it over and bake for about 3 more minutes, until no more steam comes out and the taiyaki is golden brown, open the mold lid and remove the taiyaki.
