Ingredient !
150 gram cake flour. 1 teaspoon. baking powder. 1teaspoon. baking soda. 1 egg, beaten. 200 milliliter (about ¾ cup) milk. 3 Tablespoon granulated sugar. 100 gram anko/red bean paste. 1Tablespoon . vegetable oil
Preparation !
Sift the cake flour, baking powder and baking soda into a large bowl. Add the sugar and whisk well to combine. In a medium bowl, whisk the egg and then add the milk. Whisk well to combine. Combine the dry ingredients with wet ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb liquid. Whisking the batter creates gluten, so it’s better to let it rest to make smooth batter. Pour the batter into a measuring cup or jug. It should be 1 cup. Heat the Taiyaki pan and grease the pan with vegetable oil using a brush. Fill the Taiyaki pan mold about 60% full over medium low heat. Put anko in the center of each mold and pour the batter on top to cover anko. Close the lid and immediately turn or flip. Cook for 2-2.5 minutes each side. Then flip and cook another 2-2.5 minutes. Open and check to see if Taiyaki is golden color. Let Taiyaki cool on a wire rack.