CREAM CHEESE HONEY 'TAKOYAKI'
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Ingredients
- Emborg Milk 170g
- Emborg Cream cheese 100g
- Corn starch 20g
- Honey 90g
- AP flour 150g
- Baking Powder 4g
- Baking soda 1g
- Egg yolks 70g
- Lemon essence 3g
- Cardamom 3g
- Vanilla 3g
- Egg whites 130g
- Salt 3g
Method
Cook milk, cream cheese, corn starch and honey over medium heat in small pot until thickened. Set aside to cool down.
Mix flour, baking powder, baking soda together with a whisk.
When the milk-cream cheese has cooled add flour mix, egg yolks & aromas. Whip egg white to medium firm peaks - add the salt and whip to semi firm peaks. Finally, fold in the whipped egg whites in 3 additions.
Decorate to serve.
Find inspiration in the video below.
Cream Cheese Honey Takoyaki
Takoyaki Tips & Tricks
Watch the video and learn professional tips on how to make traditional Japanese Takoyaki.
Watch the video and learn professional tips on how to make traditional Japanese Takoyaki.
