ini kacang kalo di tempatku landes banjar ,kalo di rebus nnt sampe empuk baru sayur kubis ,atau pepaya muda ,atau labu siam di masukkan lalu di masukin daun salam ,garam ,gula ,ketumbar bubuk , nyambel trasi wah nikmat rasanya
Thank you for the recipe! Unfortunately we have to rely on google translate so we don't really understand too well what you were trying to say but we got the general idea! Thanks for stopping by!
This recipe specifically tastes better with all purpose flour. Generally, most cake flour produces a lighter crisp, while the all purpose flour can make a more satisfying crunchier crisp. I would definitely recommend the all purpose flour for this recipe, however some may be better with cake flour depending on the recipe. Thank you for stopping by!
It is supposed to be crispy but if you reduced the red bean paste and batter in the mold, it gets spongier. The amount of time you "cook" it also changes the texture a bit. If that doesn't work, then you can also apply oil to the mold beforehand, it can make it crispier! Thanks for trying out the recipe and good luck!
Which one do you prefer, with eggs or non eggs? Some of the video put the eggs into batter. Is there any different taste? And what do you recommend put the baking powder or baking soda or maybe both? Thanks:)
This specific recipe doesn't use eggs, and I'm not really sure how it would taste with eggs in it. I personally wouldn't as its untested, however if you wanted to, I suppose you could experiment around a bit. As for the baking soda/powder, using the baking soda would yield a crispier and more satisfying result in the taste and texture as opposed to baking powder. Thanks for stopping by!
Yes. You could freeze them and microwave it later. alternatively, if you like it crispy, you could cut the microwave time short and use the toaster oven/taiyaki mold to evaporate the moisture!
I tried this recipe and they came out just like the ones in the taiyaki shop I go to! But I switched the baking soda for the same amount of baking powder instead so we can't taste it.
It depends what your definition of dry is, but I would personally say just crunchy and crispy~! The only real way to find out is to try for yourself! However, if you reduce the amount of red bean paste and batter by just a bit, it comes out ever so slightly softer and fluffier if that's what you prefer. Thanks for stopping by!
I got it on Amazon USA. It shows currently unavailable now. I'm wondering that you can use the product like below, www.amazon.com/s?k=fish+waffle+maker&content-id=amzn1.sym.a8c0feb0-2496-4743-ac95-aca14c8a7982&pd_rd_r=2d0e5f5f-3932-450e-9abd-1be743c82bce&pd_rd_w=Yeu92&pd_rd_wg=ldh6o&pf_rd_p=a8c0feb0-2496-4743-ac95-aca14c8a7982&pf_rd_r=H3A4RWMWE6JDYADBNVW1&ref=pd_sn_dp_d_rs_search_2 It looks similar to my pan.
There's no need! I am using a non-stick mold for the taiyaki. This removes the necessity for oil to act as a non-stick substance and you can find the mold I am using in the link in the description!
If you want more moist and sticky adzuki paste, add more water, sugar, honey or corn syrup to get your desired texture. The texture also depends on the beans, organic, water pH etc... If you want the beans skin more softer, adding very small amount of baking soda while simmering also works well ;)
I like both versions of taiyaki recipe with baking soda and baking powder. The baking soda gives taiyaki more old fashion Japanese flavor and crispy texture ♡
美しい！なかなかたい焼きが上手に焼けなくて困っていたので、助かりました。あんこを魚の形にすることは思いつきませんでした。今度作ってみます！
今まで見たたい焼きの中で一番美しい
ini kacang kalo di tempatku landes banjar ,kalo di rebus nnt sampe empuk baru sayur kubis ,atau pepaya muda ,atau labu siam di masukkan lalu di masukin daun salam ,garam ,gula ,ketumbar bubuk , nyambel trasi wah nikmat rasanya
Thank you for the recipe! Unfortunately we have to rely on google translate so we don't really understand too well what you were trying to say but we got the general idea! Thanks for stopping by!
Thank you for sharing the Best Taiyaki recipe and technique! 🙏
Thanks for watching💕
Your Taiyakis came out so perfect!
謝謝分享美味食譜
Thank you for watching my video❤️
Love this technique of cooking them to get a lot of filling & the browning on the outside looks lovely, I’ll try it out
non eggs 😁
it's a perfect result,!! thank you soooo much 😁
Excellent presentation and keep it up
Thanks!
ขอบคุณสูตรอาหารน่ากินมากครับ❤❤❤
あんこの整形がすばらしい。細やかで最善を尽くす調理に拍手です。
This is amazing!
Thank you so much!
I'm bit confuse, other recipe said cake flour is better to use than all purpose flour. What do you recommend?
This recipe specifically tastes better with all purpose flour. Generally, most cake flour produces a lighter crisp, while the all purpose flour can make a more satisfying crunchier crisp. I would definitely recommend the all purpose flour for this recipe, however some may be better with cake flour depending on the recipe. Thank you for stopping by!
I love this, (there is also an ice cream product like this.
THANKS
this was so satisfying to watch, thank you for the helpful video :))
Glad you enjoyed it!
Love your recipe!!! 🥰
Awesome one!
I'm subscribing!
Thanks😆
Is taiyaki supposed to have a spongy texture? Followed every step in the video and still get same result
It is supposed to be crispy but if you reduced the red bean paste and batter in the mold, it gets spongier. The amount of time you "cook" it also changes the texture a bit. If that doesn't work, then you can also apply oil to the mold beforehand, it can make it crispier! Thanks for trying out the recipe and good luck!
Which one do you prefer, with eggs or non eggs? Some of the video put the eggs into batter. Is there any different taste? And what do you recommend put the baking powder or baking soda or maybe both? Thanks:)
This specific recipe doesn't use eggs, and I'm not really sure how it would taste with eggs in it. I personally wouldn't as its untested, however if you wanted to, I suppose you could experiment around a bit. As for the baking soda/powder, using the baking soda would yield a crispier and more satisfying result in the taste and texture as opposed to baking powder. Thanks for stopping by!
An egg will make it a lil fluffier like a waffle’s batter
Which is the easy way to convert cups? I don't understand this measurement
I have the measurements in grams next to cups :)
Hello! Your videos are lovely! What camera and lens do you use? The picture is fantastic!
Thank you! I used Lumix G85 and LUMIX G VARIO 12-60mm/F3.5-5.6 ASPH./POWER O.I.S. for the video.
@@kunkincook hi! Thank you so much, you helped me a lot! I wish your channel to grow, it is really beautiful what you do 🥰
Majesty made me happy😆
@@kunkincook Your information and content make me happier as well!! Lets continue following this way 😀
how many taiyaki can you make with the given recipe
You can make 5-6 :)
Mình mê khuôn bánh cá của ban làm
Thank you😆 You can make it if you buy the mold🥰
The red beans are delicious, but are there other filling options?
Try custard or taro
Yes! Custard is a popular filling in Japan. I want to try taro, too;)
สวยงามและ❤น่ากินมาก
Can you freeze and eat them later in the month?
Yes. You could freeze them and microwave it later. alternatively, if you like it crispy, you could cut the microwave time short and use the toaster oven/taiyaki mold to evaporate the moisture!
I tried this recipe and they came out just like the ones in the taiyaki shop I go to! But I switched the baking soda for the same amount of baking powder instead so we can't taste it.
does it feel dry or just crunchy?
It depends what your definition of dry is, but I would personally say just crunchy and crispy~! The only real way to find out is to try for yourself! However, if you reduce the amount of red bean paste and batter by just a bit, it comes out ever so slightly softer and fluffier if that's what you prefer. Thanks for stopping by!
How long it take you to make two takoyaki ? Make sure the batter are cooked but not burnt
Takoyaki uses a different type of batter so it will depend on the recipe and the temperature.
I like custard filling; could you help me make the custard please. 🏝️
I'll try to make it. Thank you for leaving comments. I love you guys💕
Love your recipe,
How make imagawayaki
I'll give it a shot, but recently I have been busy so no promises ;)
how long can this cake be eaten if using plastic packaging?
If refrigerated, it should last around 2-3 days. Enjoy :)
What pan do you use and where can you get it?
I got it on Amazon USA. It shows currently unavailable now.
I'm wondering that you can use the product like below,
www.amazon.com/s?k=fish+waffle+maker&content-id=amzn1.sym.a8c0feb0-2496-4743-ac95-aca14c8a7982&pd_rd_r=2d0e5f5f-3932-450e-9abd-1be743c82bce&pd_rd_w=Yeu92&pd_rd_wg=ldh6o&pf_rd_p=a8c0feb0-2496-4743-ac95-aca14c8a7982&pf_rd_r=H3A4RWMWE6JDYADBNVW1&ref=pd_sn_dp_d_rs_search_2
It looks similar to my pan.
Hi ! How long the red beans filling's leftover we can keep and reuse again?
Hello, if you wrap it fully with clear plastic wrap, it can be refrigerated for roughly a week, frozen for a month, give or take.
原来不用松饼机做的鲷鱼烧是这样做的，要有耐心啊！
Enjoy my recipe👍
Eu quero comprar.
Que lindo !! Manda o link para comprar a maquina, por favor
Coloca Taiyaki no mercado livre que vai aparecer bastante!
Nice 👍🏻
Baking powder in the description but baking soda in the video 😢
I’m sorry.I fixed it in the description to baking soda.
No need to put oil? It won't stick to the pan?
There's no need! I am using a non-stick mold for the taiyaki. This removes the necessity for oil to act as a non-stick substance and you can find the mold I am using in the link in the description!
kunkincook san, I have followed the recipe you provided along with the steps. but why is the inner texture very mushy?
If you want more moist and sticky adzuki paste, add more water, sugar, honey or corn syrup to get your desired texture. The texture also depends on the beans, organic, water pH etc... If you want the beans skin more softer, adding very small amount of baking soda while simmering also works well ;)
Tried it once with baking soda, it gives a sour taste. Better with baking powder 👍🏻🫶🏻
I like both versions of taiyaki recipe with baking soda and baking powder. The baking soda gives taiyaki more old fashion Japanese flavor and crispy texture ♡
Untuk membuat jumlah yang banyak,apakah berlaku kelipatan takarannya?
สนใจเตาทำจนมปลาค่ะ
ฉันไม่รู้ว่าฉันได้รับการตอบกลับหรือไม่เพราะเป็น Google Translate แต่แม่พิมพ์ไทยากิที่ใช้ในวิดีโอนั้นสร้างโดย Amazon ในสหรัฐอเมริกา ตอนนี้ดูเหมือนจะไม่มีขายแล้ว แต่ฉันคิดว่านี่เป็นแม่พิมพ์ไทยากิที่คล้ายกัน
www.amazon.com/s?k=fish+waffle+maker&content-id=amzn1.sym.a8c0feb0-2496-4743-ac95-aca14c8a7982&pd_rd_r=2d0e5f5f-3932-450e-9abd-1be743c82bce&pd_rd_w=Yeu92&pd_rd_wg=ldh6o&pf_rd_p=a8c0feb0-2496-4743-ac95-aca14c8a7982&pf_rd_r=H3A4RWMWE6JDYADBNVW1&ref=pd_sn_dp_d_rs_search_2
หากคุณสนใจเตาแก๊ส คุณสามารถหาซื้อได้ที่ Amazon ในสหรัฐอเมริกา ฉันจะโพสต์ลิงค์เว็บด้านล่างด้วย
www.amazon.com/Iwatani-Cassette-Grill-TATSUJIN-CB-SS-50/dp/B07VTN2VGC/ref=sr_1_4?crid=14MPR4UM3CSW8&keywords=gas+stove+iwatani&qid=1672533251&sprefix=gas+stove+iwatani%2Caps%2C96&sr=8-4
ขอบคุณที่รับชมคุนกินคุก ฉันจะทำให้ดีที่สุดในปีนี้!
❤❤❤❤❤
Beli cetakan nya dimana?
Mua khuon o dau vay chi a
Khoảng 23 đô la.
There's no egg?
No egg in the recipe.Enjoy！
Làm ơn cho tôi hỏi vì sao bạn ko đổ sữa hoàn toàn thay cho nước ?
Bởi vì nước cho phép hương vị của bột rõ ràng hơn, kết thúc với hương vị truyền thống hơn
@@kunkincook Cảm ơn bạn nhiều ♥️
Why are there no eggs?
Is there any way to make this without the fish pan?
No, there are no other molds out there. The fish pan is necessary.
@@eri_noemi1462 ok thanks
хочется русский перевод,не все понятно
извините, но так как я не владею русским, то все бы сделал в черновом переводе через гугл
no eggs?
No egg?
No egg to taste the flour💕
Not put the egg
I'm not sure what you mean, but this recipe does not require an egg, furthermore I'm not really sure how it'll taste with eggs in it.
卵は要らないの？
このレシピでは使いません。シンプルなレシピで小麦粉の味を最大限に引き出したかったから。卵白でパリッ感を出すより、小麦粉と重曹を使って、日本の昔ながらの味を再現しましたよ🥰
Surprising that you are not famous
Thanks for the compliment :))
붕어빵 원조는 한국이야 친구~!