Taiyaki
Classic Japanese fish-shaped pastry filled with sweet red bean paste, featuring a soft texture.
Ingredients
Whole egg
50g
Caster sugar
20g
Honey
20g
Milk
50ml
Butter
20g
Cake flour
80g
Cornstarch
20g
Baking powder
2g
Sweet red bean paste (see recipe on p12)
100g
Instructions
1
Preparing the ingredients
Sift the combined flour ingredients together until evenly mixed; melt the butter and set aside.
2
Making the batter
In a bowl, beat the whole egg thoroughly, add the caster sugar and honey, and whisk until evenly combined. Pour in the milk and stir to combine. Add the sifted flour mixture from Step 1 and mix until no dry powder remains, then stir in the melted butter. Let rest for about 30 minutes to form the batter.
3
Baking
Preheat the taiyaki mold, then brush a thin layer of vegetable oil on it. Pour the batter from Step 2 into each mold to about 60% full. When the batter begins to bubble, add 20g of sweet red bean paste to each one, then pour more batter on top, close the mold lid, flip, and bake for about 3 more minutes. When steam no longer escapes and the taiyaki is golden brown, open the mold lid and remove.
