Pour water into a saucepan and add the beans to it. When the water boils, add sugar and cook until the beans are soft. If you did not soak the adzuki overnight, you will have to cook it longer (1.5 hours). Make sure that the water always covers the beans, top up if necessary.
When the beans are soft, drain the water into a separate container. Set aside about a quarter of the total number of beans, chop the rest with a blender. Add the whole beans to the mixture and mix.
Put the mixture on the fire and cook for another 10 minutes, until the resulting puree turns dark brown. If it starts to burn or becomes too dense, add previously stored water.
Cool the mixture, the sweet red bean paste is ready.
For the dough, sift the flour and mix all the dry ingredients.
Whisk the milk with the chicken egg.
Connect the dry and liquid parts. Mix thoroughly so that there are no lumps. Put the dough in the refrigerator for 2 hours.
Prepare a waffle iron, lightly oil the mold. When the green indicator lights up, put 1 tablespoon of dough into both fish molds on the panel.
Add 1 teaspoon with a slide of ready-made bean paste to the middle of the fish.
Top up with another 1 tablespoon of dough. Press down the top panel and leave it on for 5 minutes.
The finished tayaks should be golden in color, serve them hot.
Taiyaki with chocolate paste
Taiyaki for good luck: Japanese street food with sweet and hearty filling
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Taiyaki with chocolate paste is a Western version of the Japanese dessert. It will appeal to those who have found the traditional sweet bean filling too exotic.
The chocolate melts inside the hot dough, becomes soft and perfectly complements the slightly crispy taiyaki dough. You can use ready-made chocolate paste or make it at home.
Ingredients:
Basic:
wheat flour — 300 g
milk — 400 ml
sugar — 90 g
chicken eggs — 2 pcs.
baking soda — 2 g
baking powder — 3 g
vegetable oil (for a waffle iron) — 5 ml
For chocolate paste:
milk — 325 ml
dark chocolate — 75 g
butter — 150 g
cocoa powder — 60 g
wheat flour — 60 g
sugar — 80 g
Cooking method:
According to the recipe, there will be a lot of pasta. Some can be used for taiyaki, and some can be left for other desserts. Take the butter out of the refrigerator in advance — it must be soft to make the filling.
Mix the wheat flour, sugar and cocoa.
