How to Recipe Delicious White Taiyaki That is Chewy Even When Cool

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Good Evening every body, at this time you get present recipe White Taiyaki That is Chewy Even When Cool with 7 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 10 stages of easy cooking White Taiyaki That is Chewy Even When Cool.

Ingredients all White Taiyaki That is Chewy Even When Cool

1. Needed 50 : to 60 grams ● Shiratamako.

2. Needed 150 grams : ● Tofu (processed, not drained).

3. Needed 1 tsp : ● Baking powder.

4. Needed 1 pinch : ● Salt.

5. Needed 30 grams : Flour (tapioca flour, if available; tapioca flour will give a crispy finish).

6. Needed 2 tsp : Vegetable oil.

7. Needed 1 : Ogura-an (adzuki bean paste) (or your choice of filling, or cream).

If all ingredients White Taiyaki That is Chewy Even When Cool it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking White Taiyaki That is Chewy Even When Cool

1. Combine the ● ingredients in a bowl, and mix well until there are no more lumps..

2. Fold in the flour and vegetable oil (in that order) to the mixture from Step 1. It will make a pasty batter..

1. Lightly coat the heated taiyaki mold in vegetable oil (not listed in the ingredients), tap the batter down into the mold, then fill with the an paste..

2. Add the top layer of the batter, then close the lid of the mold and slowly bake over low heat. (If using a gas stovetop.).

3. When it cooks all the way through to the inside, they're done. The texture will not change, so you can serve them as is, or chilled in the refrigerator..

4. I tried them in an onigiri-shaped sandwich maker. Follow the same process as in Steps 3 and 4..

5. The taiyaki made in an electric sandwich maker came out crispier..

6. Here they are. They are not the same as the popular white taiyaki that has a low-sugar habutae (sweet glutinous rice cake)-like batter, but they are chewy and mochi-like even after they cool..

7. If using regular silken tofu, then use 60 g shiratamako.

8. Although they won't turn out as crisp, you can bake them on an electric griddle in cookie cutters about 7 cm in diameter or in a tin can, like imagawa-yaki (muffin-like bean cakes)..

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