White Taiyaki That is Chewy Even When Cool.
You can cook White Taiyaki That is Chewy Even When Cool using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of White Taiyaki That is Chewy Even When Cool
- You need 50 of to 60 grams ● Shiratamako.
- Prepare 150 grams of ● Tofu (processed, not drained).
- Prepare 1 tsp of ● Baking powder.
- Prepare 1 pinch of ● Salt.
- It’s 30 grams of Flour (tapioca flour, if available; tapioca flour will give a crispy finish).
- You need 2 tsp of Vegetable oil.
- Prepare 1 of Ogura-an (adzuki bean paste) (or your choice of filling, or cream).
White Taiyaki That is Chewy Even When Cool step by step
- Combine the ● ingredients in a bowl, and mix well until there are no more lumps..
- Fold in the flour and vegetable oil (in that order) to the mixture from Step 1. It will make a pasty batter..
- 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..
- 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.).
- 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..
- I tried them in an onigiri-shaped sandwich maker. Follow the same process as in Steps 3 and 4..
- The taiyaki made in an electric sandwich maker came out crispier..
- 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..
- If using regular silken tofu, then use 60 g shiratamako.
- 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)..