Tips for Perfect Taiyaki (2 Flavors) with a Vitantonio

Name: *Tips for Perfect Taiyaki (2 Flavors) with a Vitantonio*
Yield: Makes 10 taiyaki
Ingredients: 2/3 cup water (150 ml); 1/3 cup milk or water (70 ml); 1 1/2 cups all-purpose flour (180 g); 1 1/2 teaspoons baking soda (6 g); 1 1/2 teaspoons matcha powder (4 g) (omit for plain version); 1 pinch salt; as needed Sweet red bean paste (anko),

Ery @cook_40043471

Here are some tips for getting a beautiful, even bake on both sides! This recipe includes two flavors: plain and matcha. The batter is a classic, light style that lets the sweetness of the red bean paste shine.
Recipe background:
I used to make taiyaki with eggs in the batter, but after watching a taiyaki shop at work, I noticed their batter was pure white. I thought, 'Maybe they don't use eggs!' So I tried making it without eggs.

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Ingredients

Makes 10 taiyaki

2/3 cupwater (150 ml)
1/3 cupmilk or water (70 ml)
1 1/2 cupsall-purpose flour (180 g)
1 1/2 teaspoonsbaking soda (6 g)
1 1/2 teaspoonsmatcha powder (4 g) (omit for plain version)
1 pinchsalt
as neededSweet red bean paste (anko),

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Steps

1

Sift the ingredients marked with ◎ into a bowl. Add the water and milk, then whisk until the batter is smooth and no dry flour remains. (Tip: Sift the matcha powder with a tea strainer for best results.)
2

Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
3

Preheat the Vitantonio. To prevent uneven browning, do not oil the plates. The batter won't stick, so it's fine!
4

Once preheated, pour about 1 tablespoon of batter from the tail end and spread it to cover the whole mold.
5

Place a strip of red bean paste lengthwise from head to tail, then pour more batter over the top to cover the filling. Close the lid and immediately flip the mold over!
6

Hold the handle and gently shake the mold back and forth 2–3 times to spread the batter evenly, then let it sit for about 10 seconds before returning it to its original position. Bake for 8 minutes.
7

The side that's usually on top can end up uneven, but if you flip the mold and spread the batter before it sets, both sides will come out beautifully!
8

Enjoy your taiyaki hot and fresh!
(Updated baking time on 4/24/18.)
9

Here's the matcha version!
10

This is the sweet red bean paste I used. Using a dinner knife makes it easy to scoop and place the filling in a long strip.
11

If your red bean paste is firm, shape it into long strips ahead of time for easier assembly.
12

If your red bean paste isn't very sweet, feel free to add 2–3 tablespoons of sugar to the batter to taste.