Crispy & Fluffy Taiyaki to Savor the Filling

Name: Crispy & Fluffy Taiyaki to Savor the Filling
Yield: Makes about 8 pieces
Ingredients: 1 1/4 cups cake flour (150 grams); 2 teaspoons baking powder; 3/4 cup milk (200 ml); 2 tablespoons sugar; 1 tablespoon vegetable oil; 1/2-3/4 teaspoon soy sauce; About 1 cup total of sweet red bean paste, custard, or other fillings (about 250 grams)

potmilk @cook_40044683

This is a simple batter that lets you really enjoy the flavor of the filling. Freshly made, these taiyaki are crispy on the outside and fluffy inside!

Recipe background:
I noticed that taiyaki from shops don’t really taste like egg, so I tried making my usual taiyaki recipe (ID:18384822) without eggs. Perfect for when you want to focus on the filling’s flavor!

This is a simple batter that lets you really enjoy the flavor of the filling. Freshly made, these taiyaki are crispy on the outside and fluffy inside!

potmilk @cook_40044683

This is a simple batter that lets you really enjoy the flavor of the filling. Freshly made, these taiyaki are crispy on the outside and fluffy inside!

Saved

Ingredients

Makes about 8 pieces

1 1/4 cupscake flour (150 grams)
2 teaspoonsbaking powder
3/4 cupmilk (200 ml)
2 tablespoonssugar
1 tablespoonvegetable oil
1/2-3/4 teaspoonsoy sauce
About 1 cup total of sweet red bean paste, custard, or other fillings (about 250 grams)

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Steps

1

In a bowl, sift together the cake flour and baking powder.
2

Add the sugar, then gradually mix in the milk. Add the soy sauce and oil, and mix well. (It’s okay if a few small lumps remain.)
3

Preheat a taiyaki pan on the stove. Lightly oil it with a paper towel (just the first time), then turn off the heat.
4

Pour 1 tablespoon of batter into the pan, then add 1 1/2 to 2 tablespoons of filling (such as sweet red bean paste or custard).
5

Spoon a generous tablespoon of batter over the filling to cover it.
6

Close the lid, turn the heat to medium-low, and cook for 1 minute 30 seconds. Flip the pan and cook the other side for about 1 minute 30 seconds. (Using a timer helps.)
7

To keep them from getting soggy, let the taiyaki cool on a wire rack instead of a plate.
8

Once cooled, store in a plastic bag to prevent drying out.
9

If you’re not eating them fresh, reheat briefly in the microwave if cold, then toast in a toaster oven or grill to make them crispy again.
10

One user made these with chocolate or red bean paste and strawberries—sounds delicious!
11

Another user tried a keema curry filling—so creative and tasty!