Taiyaki Cake Waffles

Taiyaki Cake Waffles

1. Prepare the materials.

2. Put the egg whites and egg yolks into a clean, water-free and oil-free egg beater, stir the egg yolks with a hand-held whisk, and add the yogurt.

3. Continue to mix well with a manual whisk.

4. Sift the low-gluten flour into the egg yolk paste, and use a whisk to stir evenly into a batter.

5. Add butter that melts into a liquid

6. Stir well.

7. The egg whites are added to the fine sugar in 2 times and beat with an electric egg beater to nine minutes of neutral foaming

8. Take half of the meringue, add it to the egg yolk paste, and stir evenly with a rubber spatula.

9. Pour it back into the remaining meringue and stir evenly with a rubber spatula to form a smooth batter.

10. After the mold is preheated, brush with butter and pour the batter into the mold.

11. Close the mold and fry on both sides for about 1 minute on low fire. When the lid is opened, the mold can be automatically removed and it is ready to bake.

Tips:

1. When judging whether the waffle is cooked, just open the mold on the side and observe it.
2. If the pancake sticks to the mold when the mold is opened, it means that the pancake cannot be cooked.