Korean Fish Shaped Bread 붕어빵

#dessert #dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

Getting used to cooking on the fish shaped pan may take a while, but practice makes perfect. Includes 3 flavor options - original, matcha, black sesame

Serving Size: 5 Total Cooking Time: 30min.

INGREDIENTS

• Taiyaki Waffle Cake Maker

• 1 cup GF flour (Bob's Red Mill)

• 2 tsp baking powder

• 1/4 tsp salt

• 175mL oatmilk

• 3 tbsp sugar

• 1 tbsp cooking oil + more to oil the pan

• 1 egg

• Filling options: canned azuki red beans, nutella, strawberry jam, custard

• Optional: 1tbsp of matcha powder (paired with red bean filling), black sesame powder (paired with custard filling) OR cocoa powder (paired with nutella filling) for another flavor!

1. In a medium bowl, sift together the flour + baking powder + salt + optional matcha/black sesame/cocoa powder.

2. In a small separate bowl, whisk the egg till one color.

3. Pour the egg into the sifted flour mixture.

4. Also add the oil + milk + sugar before combining altogether.

5. Start heating up the Taiyaki pan at medium heat, closed. If you pan has a metal lock on it, close this to trap the heat faster.

6. Once both sides are heated up, unlock the pan and use a pastry brush to lightly coat some cooking oil on the inside pan.

7. Move the pan to the side of the stove, away from direct heat.

8. Use a 1/4 measuring cup, pour batter tail first into each slot.

9. As quick as possible, scoop 1 tbsp of desired filling at center of each fish head batter.

10. Pour another 1/4 cup of batter to cover the filling. Tip: Use a toothpick or small fork to spread out the batter to cover the entire filling.

11. Close and lock the taiyaki pan and move it back to direct heat.

12. Since this is the first batch, it will take a little longer. Wait about 30sec. before flipping the pan to start cooking the other side.

13. You can unlock the pan and lift to see if it started cooking. If it's still runny, lock that pan. If it's started to cook, poke a few toothpick holes around the edges of each fish cake. This will help cook the inside thoroughly.

14. After about a minute, flip the pan again. Unlock the pan and poke toothpick holes for the other side.

15. After another minute, flip the pan again and check to see if a nice golden brown. You basically repeat this step till both sides have a nice golden brown crust.

16. Use a toothpick to transfer the cooked fish cakes onto a cooling rack or tray before repeating steps 8-15 for the rest of your batter. Starting with your 2nd batch, take about 30 sec. in between flips.

Recipe Notes:

• A sifter will help make all your ingredients softer and prevent clumps.

• Azuki red bean filling can be found at any of your local Asian supermarket. Or you can order online. You can choose unsweetened or sweetened option.

• The more baking powder you add, the fluffier and more cake like your fish cakes will be. Add an extra 1/2 tsp to test.

• You can double the recipe and refrigerate leftover batter for the next day. Use within a week.

• You can make matcha, black sesame, or chocolate flavored fish cakes. Simply add 1tbsp of one or the other when you sift your flour ingredients.

• For an extra sweet treat, serve with a scoop of red bean or matcha ice cream.