Where to buy a Takoyaki Pan.
Bakoyaki
Created By Robert E. Jones, Jr.
2 Super
Thick Cut Bacon Slices, cubed
3 Disks
Mexican Drinking Chocolate, chopped
1 Teaspoon
Vanilla Extract
1
Tablespoon Corn Syrup
3/4 Cup
Cream
2
Tablespoons Butter
2 Eggs,
large
1 Cup All
Purpose Flour
1 Teaspoon
Corn Starch
2 Cups
Water
1 Teaspoon
Baking Powder
Add
bacon pieces to a frying pan and fry until golden brown and crispy. Remove from pan and allow draining on
paper. Chop chocolate into pieces and
add to a small sauce pan. Add vanilla,
corn syrup and cream. Over low heat and
continuing to stir bring up to simmer and turn off the heat. When all the chocolate and sugar has dissolved,
add the butter and continue to mix.
Place off the heat and allow cooling to room temperature.
In
a bowl, whisk eggs well then sift flour, baking powder and cornstarch into the
bowl. Add the water then whisk well until
well combined. Set aside and allow batter to rest for 10 minutes.
Heat
Takoyaki pan over medium heat till quite hot.
Spray with cooking spray or brush with bacon fat. Fill each hole with batter then drop in a
bacon chunk into each one. Allow to cook
just long enough that pancake ball can be turned one quarter of a turn. Continue around the pan turning each one as
possible and eventually until each is a sphere.
As you near the final turn, tuck all the extra batter into each
one. There should be no frilly edges or
excess left in the pan. When gold brown,
remove each from the pan and place on a warm dish.
Place
desired amount of chocolate sauce on your Bakoyaki and sprinkle with some
almonds. Best served right away! Makes about 16 Bakoyakis.
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