Honey Bean Taiyaki

Name: Honey Bean Taiyaki
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 20g corn starch; 20g honey; 20g Caster sugar; 1 piece egg; 50g milk; 20g butter; 2g Baking powder; Some Honey Red Beans

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Taiyaki (Japanese: たい焼き) is a kind of wagashi that is made from flour, sugar and baking soda in Tokyo, Japan, and shaped like a sea bream. It is derived from Imagawa-yaki.

The taiyaki has a special flavor added to the egg batter. In addition to the honey red beans in the filling, there is also honey added to the batter, which makes the sweet taste, and there is a trace of aftertaste. And the moisture of honey makes it cold, and even overnight snacks still taste good.

Ingredients

Honey Bean Taiyaki

1. Add sugar and honey to the eggs and mix them evenly with a whisk;

2. Add milk and stir evenly with a whisk;

3. After mixing low-gluten flour, cornstarch and baking powder, sieve, add in egg batter and mix well;

4. Put the butter in the microwave on medium heat for 1 minute to melt, then add it to the batter, and stir evenly with a whisk;

5. In order to make the batter more delicate, you can sieve it again;

6. Add melted butter and mix the batter, cover the batter with plastic wrap, and put it in the refrigerator to wake up for 30 minutes;

7. To make it easier to pour the batter, it is best to put the batter into a large cup or piping bag;

8. The taiyaki mold is heated on an open flame, and all sides are coated with butter to prevent sticking;

9. Pour a little batter, which can cover the bottom of the mold thinly;

10. Carefully put in the prepared honey red beans;

11. Pour in a little batter, cover the filling, pay attention to the corners also to be poured, the sea bream is complete;

12. Cover the mold, heat it for about 1 minute and turn it over for another 2 minutes. Turn over and bake for 30 seconds, and try to open the mold a little bit. If you can open it easily, you can check the burn color and judge whether you need to continue baking. If you feel resistance, don't open it forcefully. In order to prevent the small fish from breaking the phase, you need to burn it again and try again;

13. The grilled small fish is best placed on a drying net to cool, if it is placed on a plate, there will be moisture at the bottom;

14. The taiyaki is best cooked and eaten right now. It's warm, so let's reheat it when it's cold.

Tips:
1. The batter must be awake, so that the batter is fully relaxed and stable. You can also make it the night before, put it in the refrigerator, and use it in the morning the next day.

2. Don't over-stir. You can use chopsticks or egg soaking. Simply mix it evenly.

3. The piping bag does not have to be used, it is also possible to scoop it in with a spoon. Remove the taiyaki mold, fill in the batter, and then put it on the fire. You can calmly and slowly make it beautiful.

4. Medium heat is the more suitable heat I have tried. You can master the best time and color by doing it a few times by yourself.

5. It’s best to cook and eat now, and it’s warm. Let’s reheat it when it’s cold.