Thursday, 30 March 2017

Sourdough Taiyaki (natural yeast)

Though I like the texture of the sourdough pancake that I had done as it is fluffy but I did not like the taste of baking soda being too prominent in it.  So today, i attempted it again.

This time, I turned it into Sourdough Taiyaki and added in red bean paste to it.  Am glad that my girl is starting to eat red bean paste without a fuss.



Findings: It is fluffy and the taste of baking soda is gone (well at least for me).  It is crispy when eaten hot but you can give it a min toast and the texture is good again.

Now I am going to make these often, freeze it and have it as and when we like.  

What you need:

430g sourdough starter
1 egg
40g castor sugar
25g oil
½ tsp baking soda
50g fresh milk

Red Bean Paste

Method:

Beat egg, sugar, oil and baking soda together.

Add in sourdough starter and mix until combined.

Add in milk to thin out to pancake batter consistency.  

Heat pan over medium heat, brush a layer of melted butter. (if taiyaki iron is is non-stick you can omit)

Pour batter to cover the body and add in the red bean paste and cook 2.5mins or until golden brown. Flip and cook the other side.

Enjoy!


2 comments:

  1. Wow, so beautiful and the crust looks really crispy too !
    Happy weekend.
    Blessings, Kristy

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    Replies
    1. Thanks Kristy, I hope you had a relaxing weekend. Happy week!

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