19
Ingredients
Batter
•
140g plain flour
•
10g corn flour
•
1 egg lightly whisked
•
450ml Dashi stock or water
Takoyaki Filling
•
1 tin of pie apples
•
1/4 cup sultanas
•
Ground cinnamon sugar
Method
1.
Place 1/4 of a can of pie apples in a
colander and drain well, then cut into bite-
size pieces, set aside.
2.
Combine the plain flour and corn flour
in a bowl. In a separate bowl, whisk the
egg. Add the egg to the dry mixture, then
slowly pour in the dashi stock or water
and whisk it all together to make a thin
runny batter.
3.
Insert the Takoyaki pan on the
Multifunction Pot base. Heat the Takoyaki
pan over a medium high heat and brush
oil over the entire surface. Pour the batter
into the centre of the pan and keep
pouring until all the wells are full and the
batter covers the entire plate.
4.
Place one piece of apple and one
or two sultanas into each well, add a
sprinkling of cinnamon sugar. When the
bottom of the batter starts turning crispy,
use a chopstick to cut out a square shape
around each Takoyaki dome.
5.
Move your chopstick in an ‘L’ shape
around each well, then immediately
push down into the well to flip the batter,
forming a rough ball shape as you go.
6.
Continue flipping each ball occasionally
as the batter becomes crispy and golden
brown on all sides. The easiest way to
do this is to pierce the Takoyaki with the
chopstick and pull upwards to flip.
7.
Place a dollop of fresh cream on a
plate, top with the Takoyaki and a further
sprinkling of ground cinnamon sugar and
icing sugar to serve. Place a toothpick in
each for easy handling.
Apple & Cinnamon Takoyaki
Serves 4 Prep 15 minutes Cook 10 minutes
RECIPES - TAKOYAKI PAN
Summary of Contents for MRMP5SG
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