Cake Version of Taiyaki

Name: Cake Version of Taiyaki
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low powder; 20g Salad oil; 35g granulated sugar; 2 pcs egg; 125g milk; 20g butter; 15g Rose jam; 100g Red bean paste

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Taiyaki is a kind of wagashi that originated in Tokyo, Japan. It uses flour, sugar, milk and baking soda as ingredients and is shaped like a sea bream! Shintoku's taiyaki mold, try it on the weekend! I saw that the recipes of netizens all use baking powder to achieve a fluffy effect. Unfortunately, I just used up at home, so I decided to use the method of whipping egg whites to make cakes. The finished product has a good effect! The taiyaki mold is also very easy to use, brush the oil beforehand, it is easy to demould! "

Ingredients

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.