Taiyakis
Fish-shaped Japanese cakes from MY HERO ACADEMIA, cooked in a taiyaki mold and filled with a frozen cocoa cream center.
Ingredients
| 3 | eggs |
| 30 grams | brown sugar |
| 25 milliliters | water |
| 2 scoops | honey |
| to taste | cocoa cream |
| 230 grams | flour |
| 150 grams | white sugar |
| 5 grams | baker's yeast |
| to taste | essence of vanilla |
| 250 milliliters | milk |
| to taste | butter |
Instructions
- Put a scoop of cocoa cream on plastic film and roll it up. Put it in the freezer.
- In a bowl, put 3 eggs, the brown sugar, 70 grams of wheat flour and water. Stir well. Add 2 scoops of vanilla essence and 2 scoops of honey.
- In another bowl, put 230 grams of flour, the white sugar and 1 envelope of baker's yeast. Mix well with a spoon.
- Mix the seasonings from both bowls and stir well with a spoon. Beat everything and add the milk little by little until it runs out. Cover the mixture with a transparent film and keep it in the fridge for 30 minutes.
- Heat the mold to make taiyaki and spread the inside of the mold with butter previously melted in the microwave.
- Put the mixture in the mold and place the cocoa cream in the center. Put back more mixture and close the mold. Heat both parts of the mold until they are well browned on both sides.
- Take out the taiyakis and cut the excess with a pair of scissors.
- It is ready to eat now.