Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, white taiyaki that is chewy even when cool. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

White Taiyaki That is Chewy Even When Cool is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. White Taiyaki That is Chewy Even When Cool is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook white taiyaki that is chewy even when cool using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make White Taiyaki That is Chewy Even When Cool:

1. Get to 60 grams ● Shiratamako
2. Prepare ● Tofu (processed, not drained)
3. Take ● Baking powder
4. Get ● Salt
5. Take Flour (tapioca flour, if available; tapioca flour will give a crispy finish)
6. Prepare Vegetable oil
7. Take Ogura-an (adzuki bean paste) (or your choice of filling, or cream)

Steps to make White Taiyaki That is Chewy Even When Cool:

1. Combine the ● ingredients in a bowl, and mix well until there are no more lumps.
2. Fold in the flour and vegetable oil (in that order) to the mixture from Step 1. It will make a pasty batter.
3. 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.
4. 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.)
5. 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.
6. I tried them in an onigiri-shaped sandwich maker. Follow the same process as in Steps 3 and 4.
7. The taiyaki made in an electric sandwich maker came out crispier.
8. 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.
9. If using regular silken tofu, then use 60 g shiratamako
10. 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).
11. Ready to serve and ENJOY!

So that’s going to wrap this up for this special food white taiyaki that is chewy even when cool recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!