Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- Vegetable oil, for cooking
Special equipment needed:
- Taiyaki pan
- Electric mixer
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, beat egg, milk, and vanilla extract together.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth.
4. In another bowl, beat cream cheese, powdered sugar, lemon zest, and vanilla extract together until smooth.
5. Preheat the taiyaki pan over medium heat.
6. Brush the pan with vegetable oil.
7. Pour batter into the pan, filling each mold halfway.
8. Add a dollop of cream cheese mixture in the center of each mold.
9. Pour more batter on top of the cream cheese mixture, filling the mold to the top.
10. Close the pan and cook for 2-3 minutes on each side or until golden brown.
11. Remove from the pan and let cool for a few minutes.
12. Serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes 6 taiyaki
Nutritional information:
- Calories: 267
- Fat: 11g
- Carbohydrates: 36g
- Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup can be used instead of granulated sugar.
- Almond milk can be used instead of regular milk.
- Orange zest can be used instead of lemon zest.
Variations:
- Chocolate chips can be added to the batter for a chocolate cream cheese filling.
- Matcha powder can be added to the batter for a green tea cream cheese filling.
- Fruit preserves can be added to the cream cheese mixture for a fruity twist.
Tips and tricks:
- Use a piping bag or a plastic bag with a corner cut off to fill the molds with batter and cream cheese mixture.
- Make sure to brush the pan with oil before pouring the batter to prevent sticking.
- Use a toothpick to check if the taiyaki is cooked through.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5 minutes.
Presentation ideas:
- Serve on a plate with a dusting of powdered sugar.
- Drizzle with chocolate sauce or caramel sauce.
- Top with whipped cream and fresh berries.
Garnishes:
- Powdered sugar
- Chocolate sauce
- Caramel sauce
- Whipped cream
- Fresh berries
Pairings:
- Green tea
- Coffee
- Milk
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the taiyaki is sticking to the pan, brush more oil on the pan before pouring the batter.
- If the cream cheese filling is leaking out, make sure to not overfill the molds with the mixture.
Food safety advice:
- Make sure to cook the taiyaki thoroughly to prevent foodborne illness.
Food history:
- Taiyaki is a Japanese fish-shaped cake that is traditionally filled with red bean paste.
Flavor profiles:
- Sweet and creamy with a hint of lemon zest.
Serving suggestions:
- Serve warm as a dessert or snack.
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Region: Japanese