第一次＠鲷鱼烧 Taiyaki (たい焼き)

鯛魚燒是日本燒烤果子的一種，取鯛魚外形命名，是用麵粉糊包紅豆餡的燒烤點心。鯛魚在日本是一種代表吉利的象徵，通常在喜事慶典都會看得到。

制作鲷鱼烧的面糊和一般松饼(pancake)/waffle的面糊无异。以下我就用了美式松饼的面糊来制作鲷鱼烧。这回我不用我常用的食谱，而把食谱改成流动性较大的面糊，方面鲷鱼烧的制作。你也可以用平时惯用的松饼食谱来制作。如果没有鲷鱼烧模具，用这个食谱制成松饼也很棒（只需使用不沾平底锅，平底锅不需抹油）。

鲷鱼烧一做好趁热吃最好吃。

鲷鱼烧

材料：
(A)
1杯（125克）普通面粉
1 ¼ 茶匙 发粉
2 汤匙 白糖
½ 茶匙 盐
(B)
1杯（240ml）牛奶
1颗 鸡蛋，稍微打散
1汤匙 融化牛油或食油
½ 茶匙 香草精（随意）

内馅：红豆沙（或是其他喜欢的馅料）

做法：
1）把(A)加入搅拌缸，混合均匀。把(B)加入另一个容器，混合均匀。
2）把(B)倒入(A)，用手动打蛋器拌均（拌到没有面粉的颗粒即可，大概只需30秒，不要过度搅拌）。把面糊倒入一个带嘴的杯子方面倒入鲷鱼烧模具。
3）用中小火预热鲷鱼烧模具约30秒，双面抹上一层薄薄的牛油（只需抹一次）。倒入面糊至大约8分满，加一匙内馅在中间，倒入面糊覆盖内馅和填满“尾巴”。
4）盖上模具，马上翻面，用中小火烘约3分钟，翻面继续烘约2-3分钟，烘到双面层呈浅褐色即可。除了首2分钟，间中可以打开盖子查看颜色（请根据鲷鱼烧的大小和自家的煤气炉调整烘烤时间）。

Taiyaki (たい焼き , literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans.

The batter of Taiyaki is actually the same as pancake/waffle batter. You can use your usual pancake recipe to make Taiyaki. It is very easy and fast to prepare the batter from scratch so if you are get used to pancake premix you may want to try making from scratch. It is definitely cheaper and healthier (as premix is always consist of emulsifier and may be preservative) this way.

If you do not own a Taiyaki pan you can just make it into regular pancake using a non-stick pan (do not need to grease the pan).

Taiyaki

Ingredients:
(A)
1 cup (125g) plain flour
1 ¼ tsp baking powder
2 tbsp sugar
½ tsp salt
(B)
1 cup (240ml) milk
1 egg, lightly beaten
1 tbsp melted butter or vegetable oil
½ tsp vanilla extract (optional)

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Combine (A) in a mixing bowl. Mix well. Combine (B) in a jug, mix well.
2) Pour in (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a jug for easy pouring.
3) Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter (just need to grease once). Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red bean paste with little batter and fill up the “tail”.
4) Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the size of Taiyaki and your own stove).