Fragrant Taiyaki with Thin & Crispy Skin

  1. Preparation: Combine the flour and baking soda and mix together with a whisk.
  2. Add the salt and sugar and mix again.
  3. Combine the milk and water in a separate bowl.
  4. Form the anko sweet beans into long thin shapes about the size of your taiyaki mould.
  5. Add the milk and water into the dry ingredients a little at a time and mix gently putting the batter through the gaps of the whisk.
  6. Mix the batter gently, otherwise it will be too sticky.
  7. Wrap the mixture in cling film and put it in the fridge to rest for 1 hour.
  8. If this isn't possible, don't worry about it and go on to Step 5.
  9. Grease the taiyaki pan lightly with oil and warm it up.
  10. Fill the pan halfway up with batter.
  11. Add the sweet red bean paste on top.
  12. Pour more batter over the top to cover the beans.
  13. Close the lid of the pan and cook for 3-5 minutes until golden.
  14. They're ready, eat whilst they're still hot.
  15. You can take away any batter that may have cooked outside the mould easily with your fingers, or cut with scissors.
  16. Extra!
  17. If you don't eat the taiyaki straight away and they've gone hard, here's how you can warm them up nicely.
  18. -Wet the taiyaki with water all over.
  19. -Wrap in cling film.
  20. -Heat in the microwave until the beans are hot.
  21. (1-2 minutes on 600 W.)
  22. Take off the cling film and cook for 3-5 minutes in preheated toaster oven (turning over half way through).
  23. The middle will be hot and the skin will be nice and crispy again.
  24. Tsubu-an.
  25. This is Wakaba's taiyaki for reference.

flour, bicarbonate, water, milk, sugar, salt, chunky sweet red beans

Taken from cookpad.com/us/recipes/148666-fragrant-taiyaki-with-thin-crispy-skin (may not work)

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