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Taiyaki (たい焼き) 鲷鱼烧

Ann Low

 

Taiyaki たい焼き litrally “baked sea bream” is a Japanese fish-shaped cake, was first created in Azabu, Tokyo in 1909 called Naniwaya. The most common filling is red bean paste that is made from sweetened azubi beans and also comes with different fillings ~ custard, chocolate or cheese. The batter is poured into a fish-shaped mould for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown (please refer the steps detail in the recipe).

 

This Taiyaki mould is available at OG Department Store  鲷鱼烧摸具可在奥奇百货买得到
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Taiyaki (たい焼き) 鲷鱼烧
 
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Author:
Serves: makes 7
Ingredients
  • (A)
  • 1 cup (125g) Plain flour
  • 1½ tsp Baking Powder
  • 2 tbsp Sugar
  • ½ tsp Salt

  • (B)
  • 1 cup (240ml) milk
  • 1 egg, lightly beaten
  • 1 tbsp melted butter or vegetable oil
  • ½ tsp vanilla extract (optional)

  • Fillings: red bean paste (or other fillings of your choice)

Instructions
  1. Combine (A) in a mixing bowl. Mix well. Combine (B) in a measuring cup, mix well.
  2. Pour (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a clean measuring cup for easy pouring.
  3. Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter . (grease the mould every time before adding batter) Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red paste with little batter and fill up the "tail".
  4. Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the size of Taiyaki and your own stove).

    Recipe adapted from Cook.Bake.Love
3.5.3226

鲷鱼烧 

材料：
(A)

  • 1杯（125克）普通面粉
  • 1 ¼ 茶匙 发粉
  • 2 汤匙 白糖
  • ½ 茶匙 盐

(B)

  • 1杯（240ml）牛奶
  • 1颗 鸡蛋，稍微打散
  • 1汤匙 融化牛油或食油
  • ½ 茶匙 香草精（随意）

    内馅：红豆沙（或是其他喜欢的馅料）

    做法：

  1. 把(A)加入搅拌缸，混合均匀。把(B)加入另一个容器，混合均匀。
  2. 把(B)倒入(A)，用手动打蛋器拌均（拌到没有面粉的颗粒即可，大概只需30秒，不要过度搅拌）。把面糊倒入一个带嘴的杯子方面倒入鲷鱼烧模具。
  3. 用中小火预热鲷鱼烧模具约30秒，双面抹上一层薄薄的牛油（每倒入面糊之前都要抹上牛油）。倒入面糊至大约8分满，加一匙内馅在中间，倒入面糊覆盖内馅和填满“尾巴”。
  4. 盖上模具，马上翻面，用中小火烘约3分钟，翻面继续烘约2-3分钟，烘到双面层呈浅褐色即可。除了首2分钟，间中可以打开盖子查看颜色（请根据鲷鱼烧的大小和自家的煤气炉调整烘烤时间）。

 

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