To my surprise, this TAIYAKI mold turned out pretty good.
This is my original mold.
275 g Organic Cake Flour
1-1/2 tsp Baking Powder without Aluminum
2 Organic Eggs
80 g Organic Cane Sugar
1-1/2 C Organic Milk or 2% Lactose Free Milk or any milk
1/4 tsp Kosher Salt
1 can of ANKO - sweet Red Bean Paste or freshly home prepared sweet Red bean "paste"
Stir ANKO to make the paste even. Transfer into a pastry bag.
Shift flour and baking powder well. Add sugar and salt. Add eggs, and milk. Mix well until thick paste.
Rub in some cooking oil with paper towel unless you own a Japanese oil brush while preheating the mold over medium low heat. (I use gas range.)
This mold I purchased is coated, but I still coat it with cooking oil to make sure the good fish impression will be printed on the pastry. *Do Not Use high heat. *I am concerned with this Teflon or PTFE coated cookware, but I made sure that I cook with it a medium low heat.
Add 1 full teaspoon of batter into each mold. Making sure there are batter at the fish tail, fins, and eye area. Center should be quite 'hallow' to form a cavity to be filled with sweet filling.
Close the mold top. Flip over.
Then, move the mold to right side or the left side to cook 1 minute each side to brown the pastry.
Then, Flip the mold and repeat the cooking process.
Be aware that this new 4 fish mold does not have a 'Stay' clip to keep the mold closed. The Stay clip in the older mold keeps the hot air and make sure that flipped side batter would brown with good impression of the fish. This new mold does not have the clip. I find myself holding the mold closed to make sure the other side brown well with good fish impression.
A REMINDER - *Don't forget that the batter contain baking powder, with or without the 'stay' clip, the batter will swell. If there are too much batter added to the either side, be aware that the batter would OVER FLOW out of the cooking mold. Be prepared with moist towel and be ready to trim the extra woozed out batter off the sides of mold. You will learn as you go how much batter to fill.
Open the mold handles. Allow it to drop out gently onto the cookie rack or use a pointy chop stick and scrape the extra browned batter toward the edge or the center and try to pry the fish out and drop out gently onto the cookie rack.
Serve when it is cooled.
You can use a scissors to clip off the extra crispy attached.
This one could have a bit more filling adding. Will do in the next batch.