SUB｜牛乳・卵を使わない本格薄皮たい焼きの作り方｜ニトリのたい焼きパン｜簡単レシピ｜Japanese Sweets TAIYAKI

I made authentic thin-skinned taiyaki with the taiyaki pan I bought at Nitori.
You can do it right away, so even if you are told that you are hungry, you can respond immediately.
The point of authentic taste is to use baking soda.
The point is the bitterness that cannot be produced with baking powder.
All the ingredients are preserved, so if you have them ready, you can eat them at any time.

▶ Material (for 4 pieces)
Cake flour 90g
Potato starch 10g
Baking soda 4g
Sugar 5g
A pinch of salt
Water 120 ml
Anko 160g (40g per piece)


▶ Blog: The recipe is posted in sentences.
https://www.moriricca.co.jp/cafe/

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