Taiyaki (diao yu shao )

Taiyaki

Introduction:

"It's been nearly a year since I started this seabream burning mold. There are many different molds that have failed in the same TB company. I've done them several times and left them idle in the corner of the kitchen. I think it's really a little sorry. It's time to let them out in the sun. Fillings are made of red bean paste, you can also clip a variety of fillings you like, sesame, cream ~ ~ is to be more solid, easy to operate. This recipe added some honey, cold is not a special soft couch, but also very sweet. Next time, I'll try salty stuffing, sweet version first. "

Production steps:

Step 1: 1. Food preparation;

Step 2: 2. Low gluten powder, milk powder, baking powder, sift and mix evenly;

Step 3: 3, the eggs into the basin, add sugar, beat evenly with the egg beater until foaming;

Step 4: 4. Add the sifted powder;

Step 5: 5 / 6, add honey, milk and salad oil respectively, continue to stir until the sugar completely melts;

Step 6: 5 / 6, add honey, milk and salad oil respectively, continue to stir until the sugar completely melts;

Step 7: 7. Mix well and put it into a measuring cup which is easy to use;

Step 8: 8. Divide the bean paste into about 18 grams each, press it into small pieces for standby, and put it on the preservative film, so it is convenient to use;

Step 9: 9. Put the sea bream burning mold on the gas stove, preheat it on both sides with medium heat, and brush a little butter with a brush (I put a heat conducting plate on the gas stove, so that the fish can be heated evenly, and the color of the fish is much more uniform and beautiful. If you don't have children's shoes, you should move the mold from time to time when baking, which is also the purpose of uniform heating);

Step 10: 10, as shown in the picture into a small amount of batter, fish tail there first do not add batter;

Step 11: 11. Fill in a piece of stuffing and put it flat in the middle, otherwise it is easy to expose the stuffing;

Step 12: 12. Pour in the batter to cover the surface of the stuffing and the fish tail. The fish tail should be drenched in the corner, and the appearance will be complete and beautiful;

Step 13: close the mold, heat it for about 30 seconds, then turn it over, heat it for about 1 minute, and then turn it over for 30 seconds. You can try to open it first to check the degree of color burning, and then continue to heat it until both sides are golden.

Step 14: 14. Take it out and put it on the drying rack to cool.

Materials required:

Low gluten flour: 100g

Eggs: 2

Milk: 70g

Milk powder: 10g

Honey: 25g

Red bean paste: right amount

Baking powder: 3.5g

Salad oil: 20g

Sugar: 25g

Salt free butter: a little

Note: 1. When heating and brushing the mold, in addition to the inside of the fish, including the edge, it's also necessary to brush, because it's not easy to scorch if it comes out when baking; 2. The amount of paste to be poured in needs to be controlled, not too much, only the amount of paste covered with stuffing, which is basically the same as the mold, so that the fish can be beautiful and smooth without shaping; 3. I used a heat-conducting plate, so it's all right It takes about 3-4 minutes for a batch of fish. For children's shoes with no heat conduction board in the first test, it is recommended to heat them with low heat in the whole process. After 1-2 heats, practice makes perfect. 4. If there is adhesion in the final demoulding, it means that there are too few grease brushes or not all of them are in place. You need to clean the mold and then come back again, otherwise it will be difficult to demould.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Diao Yu Shao