Cake Version of Taiyaki
1.
Melt the butter in advance, add the egg yolk and stir well and mix well
2.
Pour milk and 7 grams of granulated sugar, stir well
3.
Sift in low-gluten flour
4.
Stir into egg yolk batter
5.
Put the egg whites in an oil-free and water-free basin, add 28 grams of sugar in three times
6.
When it's whipped to a small triangle with a bend, you can
7.
Take about 1/3 of the meringue and the egg yolk paste and mix well
8.
Pour into the remaining meringue
9.
Stir it evenly
10.
Add red bean paste, rosette sauce and some milk in a small bowl
11.
Stir evenly into rose bean paste
12.
Preheat the mold 2 minutes in advance, then brush a layer of butter,
13.
Squeeze the right amount of cake batter, squeeze the fish body first
14.
Then add the right amount of rose bean paste
15.
After covering the filling, fill the entire mold
16.
Cover the mold, and bake for about 2 minutes on each side. This is the coloring situation for 1 minute.
17.
This is the coloring situation in 2 minutes
18.
I made a total of 9
Tips:
I bake it on a gas stove. The heat is difficult to control. It is best to use an electric ceramic stove. Because I don’t have baking powder in my house, I use the method of whipping egg whites to make cakes. There is only one mold, which is very time-consuming. Do not use too much, because the mixed batter will defoam for a long time, and it will be easier to put the cake batter into the piping bag.