1.
Red bean paste:
1. Soak the red beans in cold water overnight, soak until the volume becomes larger. 2. Add double water and fine sugar to the soaked red beans and cook in rice cooker porridge mode
2.
2 and a half hours, until the red beans are distinct and can be easily pressed into red bean paste with a spoon
3. Put the red bean paste, brown sugar, sea salt butter in the pot, stir fry on medium and low heat until the red bean paste becomes a ball, and put the red bean paste in a sealed box for storage.
3.
Matcha cheese cream:
1. Mix the matcha powder and fine sugar evenly, add to the whipped cream, beat until eight to distribute,
2. Add the cream cheese softened at room temperature and beat evenly.
3. Put the prepared matcha cheese cream in a mold and freeze until hard
4. Batter: Mix low-gluten flour, sugar, salt, and baking soda evenly, add eggs and stir slightly, then add milk and water and stir to form a fine and particle-free batter, and finally add vanilla extract and mix well.
5. Brush the sea bream grill with a little melted butter, add the taiyaki batter, set the bottom slightly, add the red bean paste and matcha cheese cream, cover the top with a batter, cover and fry for 3-5 minutes, until the taiyaki is formed That's it.
