Do you want to please a friend, relative or loved one? Give him a box of Arigato cookies.
Extraordinary cookies for lovers and dreamers
How are Arigato cookies different from the rest? This product has three secrets of uniqueness:- The original recipe created using the unique Molaplan technology;
- Innovative packaging made from environmentally friendly materials;
- 4 options for every taste.
original recipe
The Japanese are one of the healthiest nations in the world thanks in large part to their limited consumption of sweets. This cookie is a vivid example of the fact that dessert can be not only tasty, but also healthy.How did you manage to maintain a flawless couscous with a low sugar content in the recipe?
Arigato biscuits are produced using the unique Molaplan double kneading technology developed in Hokkaido. Two types of dough, biscuit and shortbread, are mixed at low temperatures. As a result, an unusual crispy-tender texture with a mild sweetish taste is obtained. An ideal dessert option for children and those who follow their figure.
Innovative packaging
The innovative packaging in the form of an ergonomic cup with a lid is very convenient to use:- Easily fits even in a handbag due to its compact size;
- Creates easy access for anyone who wants to take a cookie out of the box;
- Made from safe materials;
- It has high barrier properties, providing favorable storage conditions;
- Can be opened and closed as many times as needed
- Looks cute and does not require additional packaging as a gift.
4 flavor options
The manufacturer made sure that everyone can enjoy the unique taste of the delicacy without giving up their taste preferences. You can choose cookies from 4 available options:- Chocolate - velvety, alluring, delicate taste with the addition of ground nuts;
- Vanilla - a sweetish-spicy aroma that sets off a creamy base;
- Walnut is a satisfying and tasty source of energy;
- Ginger is a spicy bittersweet herbal flavor.
Unusual Traditional Treats
japanese sweets
1 hour
230 kcal
5 /5 (4 )
Japanese cuisine is very distinctive, its dishes, including desserts, differ significantly from European ones and arouse constant interest.
Japanese sweets different from European desserts and unusual for our perception. Those who like to try everything unusual really like the gastronomic variety, especially if it has a composition that is healthier and more beneficial for the body.
European culinary traditions have largely influenced world cuisine.
But the wise people Land of the Rising Sun adapted them to their own conditions and created unique recipes for Japanese sweets, which can be treated differently, but it is definitely impossible to remain indifferent.
No matter how exotic Japanese sweets may seem to us, some of them can be quite easily prepared at home.
However, it should be noted that when preparing Japanese desserts, in order to avoid cooking errors, it is best to use recipes with photos or videos.
Cake Mochi (Mochi, Mochi)
Mochi are traditional Japanese New Year sweets. This small cupcakes with a large amount of filling and a thin layer of rice dough. Although the Japanese eat them all year round, on New Year's holiday, mochi is usually given to loved ones with good wishes.
The semantic meaning of this dish is a funeral food, which has common roots with the Slavic kutya, which is prepared on certain occasions with similar goals.
There is another tradition: in the family circle, cut each mochi and treat everyone present with pieces of it. The ritual of eating mochi together introduces the family to divine grace.
- a deep bowl, a spoon, a blender, a dough bowl that can be used in a water bath, a whisk, cling film, a saucepan for a water bath.
Required Products
For the test:
For filling:
Features of product selection
The dough should be sticky, so the flour should be selected from the appropriate varieties of rice.
If rice flour could not be found on sale, you can make it yourself.
How to cook Mochi: a step by step recipe
Filling preparation
By the time the dough is ready, the filling must be prepared in advance, because the dough must be worked quickly: it loses elasticity and dries out.
Dough preparation
- Combine the sifted rice flour with water and mix with a whisk.
- Add the sifted icing sugar and stir until smooth. The dough is quite liquid.
- Cover the bowl with the dough with cling film and place on water bath for 15 minutes.
- Mix the half-cooked dough with a whisk, breaking up lumps, cover again with a film and send to a water bath for another 10 minutes.
If lumps form during the brewing process, the dough must be removed from the water bath and mixed vigorously with a whisk.
- Knead the thickened dough well. It should turn out to be quite elastic and soft, it should not drain from the spoon, but fall in a lump.
- Sprinkle corn starch on a work board, place the dough on top of the starch and sprinkle with starch again.
- With your hands, gently stretch the cake on the work surface.
Care must be taken when handling the dough, it can be quite hot inside, even if the outside has already cooled down.
Mochi assembly
How to decorate and serve dessert
Before preparing Japanese sweets, consider how you will decorate them. An exquisite dessert requires proper serving, and the decoration must be combined with the filling.
Mochi with citrus slices is appropriate to decorate with a pinch of dry saffron, banana filling will be combined with a sprig of marjoram.
To garnish these Japanese treats, you can use mint leaves, chocolate chips, candied flowers and so on.
- If you want to make your mochi more “smart”, you can add natural dyes to the dough water: spinach juice, carrots, beets.
- The dough itself can be made chocolate by adding cocoa powder, but in this case, reduce the amount rice flour.
- The dough hardens quickly, so you need to work with it quickly, the filling must be prepared in advance.
- V original recipe the filling requires sweet bean paste, but you can use the filling of your own taste, as long as it is not liquid and does not release juice.
Mochi recipe video
Japanese dessert - Mochi cake (Mochi, Mochi) - well, very tasty!
Delicious Japanese cake Mochi (Mochi, Mochi, Moshi) according to the Family Kitchen recipe. A simplified version of the Mochi or Mochi dessert made from rice flour with strawberries. Gentle and unusual dessert Japanese cuisine.
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2016-06-08T06:00:00.000Z
The author of the recipe shows in detail how to cook mochi - delicious Japanese sweets. For the filling, she uses strawberries and chocolate paste with cookies. Shows all the subtleties of dough preparation. The process of wrapping the filling in rice dough is clearly demonstrated.
Japanese dorayaki pancakes
Dorayaki- biscuit pancakes with honey sweet stuffing, traditionally made from bean paste, however, there are many variations.
The name "dorayaki", which translates as " fried gong”, pancakes were obtained thanks to a legend that tells about a certain samurai who forgot his gong in the house of one of the locals, who began to bake perfectly shaped pancakes on it.
- Cooking time: 1 hour total time, 8 hours to soak the beans and 2 hours to boil them.
- Inventory and kitchen appliances: bowl, whisk, tablespoon, teaspoon, blender, saucepan, frying pan, spatula.
Required Products
For test:
- eggs- 2 pcs;
- sugar- 50 g;
- liquid honey- 1 tbsp;
- soda- 0.5 tsp;
- water- 50 ml;
- flour- 130 g.
For fillings:
- adzuki beans- 0.5 st;
- sugar- 50 g.
Features of product selection
Adzuki beans are sold in the store, cooked like all legumes: after pre-soaking in water overnight, they are boiled for about 2 hours.
Honey should be liquid. If it has already thickened, it should be heated in a water bath or in the microwave, but in no case should it be boiled.
How to cook Dorayaki: step by step recipe
Dough preparation
Filling preparation
pancake baking
How beautiful to arrange and serve pancakes
We coat the pancake with the prepared paste, cover it with the second one and press down a little, but so that the filling does not come out through the side slots.
Dorayaki are an everyday dish, they are not served on solemn occasions, however, if desired, pancakes can be decorated with chocolate topping, whipped cream, green mint leaves, berries or fruits.
- It is always necessary to let the dough stand for about half an hour between kneading and cooking, so that gluten is released from the flour and carbon dioxide in sufficient quantities enriches the dough with bubbles that appear as a result of the soda reaction.
- Before baking pancakes, the pan must be well heated.
- To prevent dorayaki from sticking, before baking the first batch, grease the surface of the pan with a small amount of oil, wipe off the excess with a paper towel.
- In order for the color of the pancakes to be uniform, this should be the heating of the pan, and it must be dry, without excessive amounts of oil.
Dorayaki video recipe
Dorayaki Japanese pancakes are very airy!
Dorayaki Japanese pancakes are very airy! Surprisingly soft and have a beautiful even color.
Subscribe to my channel https://www.youtube.com/channel/UC8FxhVzuZo6AqwPIW_lQu6Q
Ingredients for 3 pieces:
Dough:
2 eggs
50 g sugar
1 tbsp liquid honey
1/2 tsp soda
50 ml water
130 g flour
Filling:
1/2 cup red adzuki beans
50 g sugar
Filling can be of your choice - chocolate paste, boiled condensed milk, jam.
Try it and these pancakes will become your favorite!
Bon Appetit!
Japanese pancakes Dorayaki
Ingredients:
Batter:
2 eggs
50g sugar
1 Ts liquid honey
1/2 ts baking soda
50ml water
130 g flour
Filling:
1/2 cup red beans adzuki
50g sugar
Filling is on you - chocolate paste, sweet condensed milk, jam.
Bon Appetite!
Japonské livance Dorayaki
Suroviny:
Testo:
2 vejce
50 g cukr
1 pol.l. tekuteho medu
1/2 c.l. sody
50ml water
130g mouky
Naplň:
1/2 hrnku cervene fazole adzuki
50 g cukru
Náplň může být rúzná - čokoladová pomazánka, salko karamel, jam.
Dobrou chuť!
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2016-04-03T19:28:40.000Z
Japanese sweets made by the author of the video are dorayaki biscuit pancakes. Step by step shows the technology of dough preparation. The manufacture of the filling is demonstrated with all the subtleties. Interesting presentation traditional recipe accompanied by a legend, thanks to which the dish got its name.
Invitation to discussion and possible improvements
Fans of Japanese cuisine and its desserts can certainly tell about the intricacies of cooking Japanese sweets and their favorite variations. Please share your secrets and acquired skills.
Japanese people love to cook delicious cookies with a fish-shaped filling called taiyaki (baked sea bream). A wide variety of products are used as fillings, but the most popular are adzuki bean anko jam, cheese, chocolate, custard (all separately). In addition, there are taiyaki with sausage, gyoza, okomiyaki.
You can make taiyaki yourself, however, you will need a special frying pan or waffle iron called Taiyaki Pan and the following ingredients:
- flour - two thirds of a cup;
- chicken eggs - 1 piece;
- milk - three quarters of a cup;
- sugar - 1 tablespoon;
- baking powder - 2 tablespoons;
- red anko bean paste - 2 tablespoons.
Taiyaki step by step recipe with photo
In the first step, mix flour, sugar and baking powder in a bowl.
Beat the egg and add milk to it. Add the flour mixture that you got in the first step there.
Pour the resulting batter into a suitable container.
Heat a taiyaki skillet over medium heat. Brush both sides of the pan with oil using a pastry brush. Now pour a small amount into the heated pan on one side. liquid dough.
Place one tablespoon of red bean paste (or other filling mentioned above) in the center of each fish. After that, pour a little more batter on top of the filling. Close the pan and turn it over.
Now reduce the heat a little below medium. Keep the pan on the heat for about 30 seconds and then turn it over. Now repeat this procedure until the fish on both sides are golden brown. This will take about 4-6 minutes in total.
Taiyaki fish are ready. Trim any excess edges and remove the taiyaki from the mold. It is best to serve Japanese fish-shaped biscuits hot on the table, then they will be especially tasty.
- Added: 07/04/2016
- Author:
Geishas, kimonos, samurai, ikebana, hoku - all this is Japan. Sake, sushi and rolls are also the Land of the Rising Sun. But "Hokkaido", "Castella", tayaki are not topographical names. This is a traditional Japanese pastry made from ingredients unusual for a simple European. And oddly enough, the products are very tasty and original.
Japanese food culture
Aesthetics and beauty of the Land of the Rising Sun has been known for centuries. The tradition to do everything slowly and majestically ennobles any action. This also applies to food culture. The feast of the Japanese is not only a process of physical saturation. All the food of the inhabitants of the island state is characterized by grace and charm. What is the Japanese tea ceremony worth. The unhurried preparation and tasting of a fragrant drink is accompanied by thoughtful reflections on the laws of the universe. An excellent addition to the ritual is Japanese pastries: sakis, chocolate pie etc.
The main difference between Japanese food is the careful selection of products. In the creation of those ingredients that do not need long cooking. After all, healthy food is saturated with vitamins and microelements that are lost in the process of serious heat treatment. The main products in the island nation are rice and fish. It is this combination that enriches the body useful vitamins and microelements that promise a person good health, repel major diseases and give longevity. The Japanese are one of the few nations in the world that can boast of a long human lifespan. This country has the highest rate on Earth, which symbolizes the specific number of citizens who have crossed the centennial milestone.
Traditional tableware of the inhabitants of the Land of the Rising Sun
Japan is a state of original customs. One of the interesting traditions of the country is the selection of tableware according to the season. The yellow and green range of cups and bowls is exhibited in the summer, yellow-red shades are used mainly in the fall. All dishes are made of natural materials - clay, metal, wood.
The varieties of tableware in Japan are:
- Bowls for soup or rice - Van. Such vessels are necessarily equipped with a lid, which helps to preserve the aroma and heat of the food.
- Hati, or serving cups, are used for direct eating. They are distinguished by the absence of a lid, a large diameter and a shallower depth.
- served in tyavans - special bowls.
- For sauces, vinegar, tea or sake, original cups with a spout are used.
- Soba teko is a small noodle bowl.
- Japanese side dishes (vegetables and seafood) are served on a high leg platter.
- On especially solemn occasions, water, sake or tea is served in a ceramic teapot.
- A set of Japanese utensils was not complete without the main item - hashi sticks.
- All Japanese pastries and food, as well as utensils, are served on round or square trays.
Why do Japanese people eat with chopsticks?
Chopsticks are the main cutlery of East Asians. Like many other famous inventions, they were invented in China. The first sticks resembled tongs and were made of bamboo. The item was convenient to take food and use for cooking. The first sticks were long enough so that the cook would not burn himself while turning over the ingredients of the dish. Over time, the device was divided into two types. Sticks about 38 cm long are used in the cooking process, and shorter ones (25 cm) are intended for eating.
Japanese sticks (hashi) are made mainly from natural wood - bamboo, cypress, maple or plum. The inhabitants of this country are sickened to use iron spoons and forks. In addition, such an object is easy to cut in the forest from a tree branch. This is how the first sticks appeared in ancient China.
Khashi are of two types: dining rooms (square in cross section), and kitchen ones - round. Each person has their own set of wands. It is not customary to use someone else's hashi in Japan.
In addition to ease of manufacture, there is another reason for using chopsticks as cutlery. The fact is that iron spoons and forks are perceived by Asians as a symbol of greed and violence. A spoon can hold much more food than you can eat at one time. With chopsticks, it is possible to capture small portions, which favorably affects digestion. Maybe that's why you rarely meet fat people in Japan?
Another reason to use chopsticks is the development of fine motor skills of the hand, which favorably affects the intellect. Little Japanese are taught to hashi from early childhood. That is why babies are superior in development to their European peers.
Features of Japanese desserts
The traditional sweets of the descendants of the samurai are called "wagasi" and are a combination of ingredients that at first glance do not match at all. It is rather strange to try a dessert that includes seaweed, rice and strawberries, or a combination of beans, mint and agar-agar. However, strange concoctions are incredibly tasty.
The peculiarity of Japanese desserts is that the inhabitants of the Land of the Rising Sun use in cooking all the gifts of the meager nature of their homeland. The basis of many sweets, as well as Japanese fresh pastries, is rice and its various modifications. Also, the composition of sweets includes legumes (mainly red sweet potato, chestnuts, buckwheat and wheat flour. Desserts are not complete without seasonal berries - strawberries, tansy, wild strawberries.
Japanese Bean Cookies: Step by Step Recipe
Quite original are adzuki shortcakes with walnuts. Baking is prepared simply and is accessible even to a beginner in the field of confectionery.
Bean Cookies Ingredients:
- apple - 1 pc.;
- adzuki - 220 g;
- cottage cheese - 150 g;
- egg - 1 pc.;
- whole grain flour- 170 g;
- corn starch - 30 g;
- baking powder - 7 g;
- walnuts- 35 g;
- cane sugar - 100 g;
- Salt.
This Japanese pastry takes only 1 hour and 10 minutes to prepare. First, the red beans are boiled and allowed to cool. Two halves of an apple need to be baked in the microwave for four minutes. Grind adzuki in a blender, gradually adding baked apple, cottage cheese, a raw egg, sugar. Separately mix starch and baking powder. Combine all the ingredients and mix well until a dough-like substance is formed. Salt to taste. On a baking sheet lined with parchment, put the cookies with a spoon and decorate with halves of nuts. Bake at 180°C for 15 minutes.
Easy Japanese Hokkaido Milk Bread Recipe
Bread can be safely attributed to the category of desserts. How else to call a soft, fragrant crumb in a crispy crust, which cannot be cut with a knife, but only pinched off with your fingers? It's not even bread, but a tender bun.
It takes very little time and effort to prepare Hokkaido. Like all products of Japanese cuisine, pastries are simple and concise, but nevertheless refined and original.
Flour brew consists of 75 ml of water, 75 ml of milk and 2 tbsp. with a heap of flour. Mix all the ingredients thoroughly and brew until a paste, not forgetting to stir constantly. Cool down.
Next, prepare a dough consisting of flour brew, 120 ml of milk, 1 egg, 60 g of sugar, 1 tsp. salt, 5 g dry yeast, 350 g flour, 1 tbsp. l. powdered milk and 30 g soft butter. First, combine tea leaves, egg and milk, add yeast and mix until smooth. Separately combine the flour, powdered milk and sugar, add the mixture to the liquid mass and knead well. While kneading, gradually add oil and salt. Put the finished dough in a deep container and leave for two hours. Then knead the mass, divide into four equal parts, from which roll the balls. Roll each sphere into oval cakes half a centimeter thick. Visually divide the cake into three parts and fold it into an “envelope”. Roll out each "envelope" from the back to a thickness of 0.5 cm. Roll the resulting cake into a snail. Do the same with the rest of the test.
Put parchment greased with vegetable oil in the form. Transfer the cooked “snails” to the paper, cover with a clean cloth and leave warm for 1-1.5 hours. Before baking, "Hokkaido" grease with a mixture of yolk and 1 tbsp. l. milk. Bake at 170°C (preheat oven), 35-40 minutes. Remove the finished bread from the pan and cool completely.
Biscuit "Castella" - the pinnacle of confectionery craftsmanship
Hereby culinary masterpiece Japanese biscuit "Castella" is considered. Baking itself came to Japan from Portugal in the distant 16th century. Soon, the children of the samurai fell in love with it so much that, having changed it somewhat, they began to consider Castella a traditional Japanese pastry. The biscuit recipe is uncomplicated, and the product with dignity becomes an adornment of any tea ceremony.
To prepare "Castella" you will need:
- 8 chicken eggs;
- 300 g brown sugar;
- 200 g wheat flour;
- 100 g of milk;
- 4 tbsp. l. honey.
Following the instructions, you can get a ready-made biscuit in just an hour.
A prerequisite for baking is sifting flour three (!) times. Separately combine honey with milk and mix thoroughly. In a steam bath, beat eggs with sugar for 15 minutes. Beat the egg mixture in a blender until completely cooled. Gradually add milk with honey. Then carefully add the flour, mixing with a silicone spatula.
Bake the finished dough in a form lined with parchment at a temperature of 180 ° C for 50 minutes. A biscuit is considered ready if a wooden skewer stuck into it remains dry to the touch. Place the hot "Castella" in a plastic bag (or wrap it in a film) so that the pastries become more moist and dense.
Green tea and flour roll: two ingredients in one Japanese pastry
Descendants of samurai also love desserts with gentle creams. It is such a sweetness that a roll with green tea. It is noteworthy that the dessert is almost not sweet, but nevertheless very tasty.
For the test you will need:
- eggs (3 pcs.),
- sugar (90 g),
- flour (75 g),
- japanese powder green tea(3 tsp),
- hot milk (2 tablespoons).
The cream includes:
- cream (50 ml),
- Japanese powdered green tea (1 tsp),
- sugar (1 tbsp. l.).
Beat eggs and sugar with a mixer until smooth. Heat the mixture in a water bath to 36-37 °C. Separately, mix the flour with tea and sift twice to saturate with oxygen.
Beat the egg mixture again until foamy. Gently fold in the flour and tea, stirring gently. Add milk. The result should be a homogeneous substance.
Line a square shape with parchment paper ready dough and bake in a preheated oven at 200°C for 5-10 minutes.
Remove the cake from the mold only after it has cooled completely.
For cream, whip cream and sugar, gradually adding tea.
Put the cream on the cooled cake, roll up the roll. Pack the product in parchment and place it in the refrigerator for a while.
Tayaki cookies are a favorite delicacy of children and adults with a history
This sweet was invented over a hundred years ago. The name of the pastry means "baked sea bream" - an incredible delicacy of that time. Maybe that's why the cookie is shaped like a fish? And the syllable "tai" is consonant with the Japanese word "medetai", which means happiness and well-being. That is why tayaki eat to attract good luck.
There are many recipes for Japanese pastries with photos for clarity. But they are all similar in the main ingredients of cookies. Tayaki is made from waffle dough with a variety of fillings - from sweet beans, custard and chocolate, to snack bars - with cheese, sausages, etc. A special condition is the obligatory presence of a form in the form of a fish (taiyaki).
For the test you will need:
- wheat flour (2 tbsp.),
- water (1 tbsp.),
- sugar (2 tablespoons),
- finely ground salt (1 tsp),
- soda (0.5 tsp),
- vegetable oil for mold lubrication.
Mix flour, sugar, water and salt, mix until smooth, gradually adding soda.
Cookies are cooked on the stove. We warm up the form in the form of fish to the optimum (but not hot) temperature on both sides. Lubricate the heated container with oil, put the dough in a thin layer on the bottom. Top with the filling of your choice, and pour the second layer of dough. Bake cookies in a closed form on an open fire for 5 minutes. If the tayaki is not ready, you need to turn the container over and continue baking on the other side. Do not remove the finished Japanese pastry from the mold immediately, but let it cool thoroughly.
Taiyaki is an original Japanese sweet, reminiscent of our nuts with condensed milk. The Japanese make their cookies in the shape of a large fish with filling. Batter based on water, eggs, flour with sugar, according to recipes, pour into a special frying pan (waffle iron) with the image of a sea bream, lay out the azuki bean filling, fry until golden brown so that the bean paste is sealed inside.
Taiyaki fish name mystery
Since ancient times, Japan has a special relationship with food. Residents of the Land of the Rising Sun try to preserve the natural shape of products, minimizing their deformation and thermal processing. Food should be of the highest quality and natural. So they include dried fruits as desserts, and not a variety of pastries, cakes, pastries, and other sweets, like ours. All this European excess came to the islands only when sugar was brought to Japan. As we mentioned, it was very expensive. Food with its addition was available only to the elite.
It is customary to bake cookies and waffles in the form of animals, plants, so as not to lose closeness with nature. Why exactly a fish, and not an octopus or a butterfly?
Translated from Japanese, taiyaki means fried sea bream (carp, perch). Cookies, apparently, were made in the form of an inhabitant of the deep sea in order to acquire happiness, to attract good luck. noble sea fish it was expensive - not everyone could afford it. Here, in order to bring the layman closer to the caste of those in power, who had enough money to feast on fish, they began to bake large taiyaki, similar to gourmet food for the rich. And luxury has become affordable for everyone. Yes, and fish naming in Japanese is consonant with the word well-being.
It's curious!
The food appeared not so long ago: in 1909, in one of the pastry shops in Tokyo, visitors were offered to taste a nice treat. And since then, true lovers have been arguing about Japanese taiyaki: how to eat them correctly. What to bite off first: the tail or the head.
Today, taiyaki is sold everywhere and everywhere: in shops, cafes, bistros. Do not do without them and mass holidays, festivities. Just like we do without pancakes and chebureks.
What toppings are put in taiyaki
Traditionally, a bean anko is placed inside the fish. It is made from special adzuki beans by boiling and sweetening them. For these purposes, sugar / honey can be used. It turns out a kind of jam / jam, in a pureed form - paste. The filler gives taiyaki with azuki Japanese flavor, original authentic taste. Today, in different regions, you can taste fish with both a sweet layer and salty.
Taiyaki filling options
Sweet:
- various fruit and berry jams;
- chocolate;
- custard;
- cheesecake.
Unsweetened:
- salmon cheese;
- tuna-vegetables;
- cabbage-meat;
- ham (sausage) - cheese.
What do taiyaki waffle irons look like?
This is a metal device with wooden handles, reminiscent of Soviet forms for waffles, nuts, bears, mushrooms from shortcrust pastry.
There are instances with temperature control. Managing such devices is not so easy. You need to have the strength to lift such a pan with dough, turn it over at the right time. And also stock up on skill and patience, at times when the dough will flow out, burn and remain raw inside, but burn on the outside.
The ability to bake Japanese lucky sweets comes with experience, achieved through experimentation. Those who have cooked nuts know what it is. The only difference is that our biscuit molds are small, while our taiyaki molds are large. As a result, they are heavier and bulkier.
Advice
It is better to buy for one fish.
By original technology the dough is poured immediately into two halves of the pan. After browning the taiyaki, put the filling on one half, put a few milliliters of dough on top and cover with the second half of the device so that it all holds together. It became one. In practice, it is not always possible to make the fish perfect the first time. It takes patience and practice.
In general, you still need to learn how to handle a waffle iron for Japanese taiyaki waffles.
There are many types of tests on the Internet.
There are recipes where they suggest putting starch, honey. Learn to do without eggs. But the most accurate, successful way to bake a Japanese dessert is one line down.
Japanese taiyaki waffle recipe step by step - affordable, easy, fast
Ingredients
For test:
- wheat flour - 160 g;
- chicken egg - 2 pcs.;
- granulated sugar - 2 tbsp. l;
- milk - 1 tbsp.;
- vegetable oil - 1 tbsp. l;
- salt - 1 tsp;
- baking powder - 1 tbsp. l.
For filling:
- anko - 100 ml.
Cooking
Break the eggs into a suitable container, add granulated sugar. Beat until increased in volume. There is no special wisdom in how to cook taiyaki. The dough is simple, but bake original dessert- more difficult.
Pour in milk, vegetable oil, add salt. Whisk everything until smooth.
sifted with baking powder wheat flour add to the dough in two steps. Stir until lumps disappear. Adjust the amount depending on the consistency of the dough. If liquid - add, if thick - pour in a little milk. The dough should be like sour cream.
Heat a taiyaki mold over high heat, coat with oil.
Pour the dough (2 tbsp. L).
Cover with the second part of the waffle iron, press down. Fry for half a minute on medium heat. Turn over, cook for another minute. Again a coup - another 40 seconds. Readiness is diagnosed by color: reddened - remove. You just need to be careful not to take it out ahead of time, when the dough inside has not yet been baked.
