How to make Taiyaki / 鯛焼き/ Bungeoppang (4 Flavours)

Taiyaki is a Japanese dessert with a long history. Traditionally, it is made of sweet red bean paste as the filling. Now you can add whatever you like, such as Nutella, custard, whipped cream, cheese, ham, vegetables, eggs. You can make it either sweet or savory. The batter is the key to Taiyaki. There are also some details you should be aware of. In this video, I will share the best recipe I have been using for years and also the historical background of Taiyaki. I hope you like my video. Don’t forget to give a thumbs-up, subscribe, and share. Thank you!
[Ingredients]
The Batter In The Recipe Can Make 4 Taiyaki
All-purpose Flour 160g (1 Cup)
Baking Powder 6g (1½ Tsp)
Sugar 12g (1 Tbsp)
Cold Milk 180g (½ Cup+¼ Cup)
Egg 55g (1 Large Size W/O Shell)
Oil 12g (1 Tbsp)
Sweetened Red Bean Paste 80g (4 Tbsp) (Optional)
Nutella 80g (4 Tbsp) (Optional)
Shredded Cheese 40g (4 汤匙) (Optional)
Cucumber 1 (Optional)
Cheese Slices 4 (Optional)
Steps:
1.Sift all-purpose flour, baking powder, and sugar; beat an egg and add cold milk, whisk to combine; add the egg-milk mixture to the sifted flour mixture, stir until smooth; avoid overmixing; put in the fridge for later use;
2.Add the sweet red bean paste to a greased plate and flatten the paste with a greased spoon;
3. Brush a very thin layer of oil on the mold; add the batter to 70% full; adjust the edges of the fishtail with a chopstick; add the red bean paste and cover with more batter;
4.Low heat; 2.5 minutes for each side; if you make this for the first time, check the color and doneness after 2 minutes for each side;
5.If you want to make a Taiyaki sandwich, add the batter full in one time; Cut the fish back open and add whatever you like;
6. It is best to be served warm; it is also good to have it cold; Store in an airtight container for 1 day after cooled completely.
#Taiyaki
#TaiyakiRecipe
#Bungeoppang
#鯛焼き
#鯛焼きの作り方

[@91091622]

😍👍👏👏👏

[@Buaban2556]

I really love to eat taiyaki! I will try your recipe soon