takoyaki

Recipe Recommendations

• water
• low powder 100g
• eggs one
• soy sauce 1 tablespoon
• salt handful
• onion paste 30g
• shredded cabbage appropriate amount
• onion appropriate amount
• Octopus feet appropriate amount
• salad dressing appropriate amount
• sauce appropriate amount
• Qinghai moss appropriate amount
• Muyu flower appropriate amount

• salty and fresh
• roast
• half an hour
• ordinary

Steps for takoyaki

1

Preparation tools: Special baking plate for meatballs and simple oil brush. You can use two pieces of kitchen paper, one is kneaded into a ball, the other is wrapped up, and fixed with tin foil.

2

Make the basic batter, mix all the ingredients and add it to a grinder (cooking machine), mix and break it into a paste. Onions can be added directly

3

If the batter is not used immediately, remember to remix and stir before using. Because it precipitates easily.

4

For the convenience of taking photos, not all of them are covered. The details are as shown in the figure. Over medium heat, fill the base paste, add the filling, and turn to 90 degrees

5

After circling it, continue to turn it 90 degrees

6

Then flip it multiple times every while, color it and round it

7

When the color is the same, use an oil brush to coat the surface, and roll for a while before it can be baked.

8

Close-up before it comes out of the oven. It's very round. However, because the core is soft, it will become wrinkled after being baked, which is normal

9

Drizzle with seasoning sauce and finish

10

When this one is slightly cooled out of the pan, the skin will wrinkle because the core is too soft ~ This is also one of the standards for good meatballs to taste good. Don't stretch them out.

takoyaki Make Tips

Recipe Categories

• snack recipes