1. Prepare materials.
2. Knock the eggs into the basin, add sugar
3. Add honey and stir well.
4. Mix the low flour and baking powder evenly. After sieving, pour half of the egg batter and mix well in one direction until there are no particles.
5. Add half of the milk to the batter, stir in one direction, then repeat, add the remaining low powder, stir evenly, then add the remaining milk, stir in one direction until there are no particles.
6. Finally add the salad oil and mix well. You can pour the batter into a large measuring cup to facilitate later pour into the mold.
7. The taiyaki mold is heated on the stove, and a thin layer of salad oil is applied. Pour the batter slowly from the tail. After the tail is full, pour it in the middle of the fish, so that it can cover the bottom thinly.
8. Scoop into the red bean paste filling. Commercially sold red bean paste is very watery and sticky. You can use a small spoon to scoop it directly, but you must have a good amount, otherwise the sea bream will break the skin in the end. One point requires 18 grams-20 grams, not more.
9. Then slowly pour the batter, cover the bean paste, all parts. Be sure to pour slowly, too fast, the batter will overflow.
10. Close the mold and heat it on a low heat for about 1 minute. Gently open the mold. If the fish tail is not sticking, the color is just right. Or if it feels that the upper mold is a bit difficult to open, just heat it on the other side for 1-2 minutes. In this way, open it frequently for observation.
11. If the color of the fish head is too dark, the color of the fish tail is too light. Just heat the fish tail for about 30 seconds. Until the fish tail color reaches a satisfactory color.
12. The grilled taiyaki is placed in a net to cool.
13. Do not put it in the dish to cool, there will be water vapor at the bottom, causing it to become soft.
Tips:1. There is honey in the batter, so it is very sticky. When pouring the batter, be sure to pour it slowly. Don't go too fast.
2. Adjust the size and time of the fire head appropriately according to the firepower of your own home and the temperature you control. When the aroma comes out, basically the color is almost roasted.
The mold can be opened for observation in the middle. Just be sure to open it carefully so as not to tear the sea bream.
