Monday, April 1, 2013

TAIYAKI Japanese fish-shaped cake maker





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Product Description



Ingrediants wheat flour : 200g bicarbonate of soda : half teaspoonful salt : one third teaspoonful sugar : two tablespoonful water : proper quantity(Please select by your sense of taste) 1. stir all Ingrediants thoroughly 2. heat the Taiyaki-ki with both sides.(But don't heat to intense heat) 3. spread oil with Taiyaki-ki and pour mixed ingrediants into Taiyaki-ki. 4. put Azuki beanes on mixed ingrediants(Taiyaki-ki) 5. pour mixed ingrediants again on Azuki.(but a small quantity) 6. close Taiyaki-ki and heat both sides.(you turn Taiyaki-ki over at intervals) 7.. finish and enjoy the Taiyaki.



Features


  • Japanese sweets TAIYAKI make pan.

Customer Reviews


Fantastic
Kira E. Wallace

These pans are exceptional except for a couple small things. The first is that they are very difficult to clean. While you will get the pieces of batter and such out of the fish molds, there will forever more be a brown tinge to the apparatus itself, and burn marks on the outsides. The other problem is that the handles melted a tiny bit, not enough to stop working, but I did notice some red residue on the metal portion of the handles. Apart from that, i love making taiyaki every weekend with these pans!

Love it!
J. Burke

Got one from my father in law. Very nice, easy to use and comes apart for cleaning.

Taiyaki!!!! ^-^
Arielle Schlickman

One of the best investments I've ever made. It's ADORABLE, and they ended up tasting just like the taiyaki I had in Japan.For all those complaining about the instructions being in Korean, there's now on a sticker in English on the back of the box, complete with cooking ingredients and instructions.The loose hinges are normal since the batter needs room to rise during cooking.I even went ahead and used egg substitute instead of eggs, and agave nectar instead of the sugar and honey. Kills the cholesterol and tastes exactly the same ^^ Highly recommend it for those health-conscious folk, or vegans.The ONLY thing it doesn't tell you is how much water to add, even though it's in the cooking instructions.Use your best judgement. Mine worked perfectly having the consistency of regular pancake batter (I have no idea how many cups of water that was). But just keep adding it at 1/2 cup increments until it achieves the desired consistency.And for those complaining it's hard to clean, make sure you use a cooking spray (spray the oil before it comes in contact with a range stove so you don't blow up xD. If you're using a flat top or coil stove, just spray carefully). After the pan cools off, it should clean very easily.It's also very important that you use a medium heat, and a smaller burner to avoid the plastic handle from getting to hot.Other than that, just follow the instructions, check every couple of minutes to make sure it's getting that nice brown, crispy texture, and tip the cakes out once they're done onto a plate :) Ganbatte ne!



Rating: 4.3 8 reviews

Tags: TAIYAKI Japanese cake, TAIYAKI fish-shaped cake, TAIYAKI Japanese fish-shaped, Japanese fish-shaped cake

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