Fragrant Taiyaki with Thin & Crispy Skin

Name: Fragrant Taiyaki with Thin & Crispy Skin
Yield: 16 servings
Cuisine: American
Ingredients: 200 grams Cake flour; 8 grams Bicarbonate of soda (not baking powder); 160 ml Water; 100 ml Milk; 10 grams Sugar; 1 pinch Salt; 400 grams Chunky sweet red beans

cookpad.japan @cookpad_jp

I really love the thin, crispy-skinned taiyaki from shops like Naniwaya and Wakaba.
I thought they must be using simple ingredients for the skin. So by omitting ingredients such as eggs and honey that would make the skin fluffier, I could recreate the authentic taiyaki you can find in the famous shops. I finally came up with this recipe after many trials.

Each taiyaki should contain around 25 g of red beans.
For Step 3, don't add the water all at once or the mixture will go lumpy. Please just add a little at a time, mixing between additions.
Step 4 is to allow the dry ingredients to absorb the liquid ingredients and also let gluten to rest to make the batter smoother. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

16 servings

200 gramsCake flour
8 gramsBicarbonate of soda (not baking powder)
160 mlWater
100 mlMilk
10 gramsSugar
1 pinchSalt
400 gramsChunky sweet red beans

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Steps

1

Preparation: Combine the flour and baking soda and mix together with a whisk. Add the salt and sugar and mix again. Combine the milk and water in a separate bowl.
2

Form the anko sweet beans into long thin shapes about the size of your taiyaki mould.
3

Add the milk and water into the dry ingredients a little at a time and mix gently putting the batter through the gaps of the whisk. Mix the batter gently, otherwise it will be too sticky.
4

Wrap the mixture in cling film and put it in the fridge to rest for 1 hour. ※If this isn't possible, don't worry about it and go on to Step 5.
5

Grease the taiyaki pan lightly with oil and warm it up. Fill the pan halfway up with batter.
6

Add the sweet red bean paste on top.
7

Pour more batter over the top to cover the beans. Close the lid of the pan and cook for 3-5 minutes until golden. They're ready, eat whilst they're still hot.
8

You can take away any batter that may have cooked outside the mould easily with your fingers, or cut with scissors.
9

Extra! If you don't eat the taiyaki straight away and they've gone hard, here's how you can warm them up nicely.
10

-Wet the taiyaki with water all over. -Wrap in cling film. -Heat in the microwave until the beans are hot. (1-2 minutes on 600 W.)
11

Take off the cling film and cook for 3-5 minutes in preheated toaster oven (turning over half way through). The middle will be hot and the skin will be nice and crispy again.
12

Tsubu-an.
https://cookpad.wasmer.app/us/recipes/148675-the-ultimate-anko-paste-tsubu-an

The Ultimate Anko Paste (Tsubu-an)
13

This is Wakaba's taiyaki for reference.