Taiyaki たい焼き

Method11 steps · about 55 min

1. 1

   Step 1: Divide the An to 6 x 40g each and shape them into a 10cm long cylinder with cling wrap and set aside.

   Uses 240 g sweet red bean paste (An)

2. 2

   Step 2: Sift the flour (1 cup) and baking powder (2 tsp) into a large bowl, stir in the one-and-a-half tablespoons sugar (1 ½ tbs) and make a well in the centre.

   Uses 1 cup plain flour · 2 tsp baking powder · 1 ½ tbs sugar

3. 3

   Step 3: In another bowl, beat the egg (1) lightly before adding milk (⅓ cup) and water (⅓ cup). Mix everything thoroughly until smooth.

   Uses 1 large egg · ⅓ cup milk · ⅓ cup water

4. 4

   Step 4: Pour it into the well of flour.

   Uses Beaten egg-milk-water mixture · Sifted flour-baking powder with sugar

5. 5

   Step 5: Combine them but try not to overmix.

   Uses Combined wet and dry taiyaki ingredients

   
6. 6

   Step 6: Place some plastic wrap over the bowl and refrigerate for about 30 minutes to rest the batter.

   Rest batter · 30 minUses Mixed taiyaki batter

7. 7

   Step 7: Heat the taiyaki pan over low-medium heat and lightly grease both mould sides as needed. Pour about two tablespoons rested batter into the lower mould, starting at the top edge so it runs towards the bottom.

   Uses First approximately two tablespoons rested batter · Neutral cooking oil as needed to lightly grease taiyaki moulds

8. 8

   Step 8: Remove all cling wrap from one forty-gram bean-paste cylinder, place it in the centre and cover with about two tablespoons more batter.

   Uses Lower mould containing initial batter · One unwrapped forty-gram bean-paste cylinder · Approximately two tablespoons batter over filling

   
9. 9

   Step 9: Close and press the pan. Cook each side over low heat for three to five minutes, until golden and the surrounding egg batter is fully set.

   Cook each side · 5 minUses Filled closed taiyaki mould

10. 10

    Step 10: When both sides have cooked, remove the Taiyaki carefully.

    Uses Cooked first taiyaki

    
11. 11

    Step 11: Repeat the greasing as needed, batter-filling-batter layering and three-to-five-minute cooking per side for the remaining five fillings and batter, using your pan’s available moulds. Remove carefully with suitable heat protection.

    Uses First cooked taiyaki · Remaining five unwrapped bean-paste cylinders · Remaining rested batter · Neutral cooking oil as needed to lightly grease taiyaki moulds