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1
Sift the cake flour, baking powder and cocoa powder together.
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2
Add the sugar to the eggs and mix well, until the sugar has dissolved and the mixture is pale yellow.
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3
Add half the milk.
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4
Add the vanilla essence.
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5
Add the sifted dry ingredients in 2 to 3 batches, mixing between each addition.
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6
Add the rest of the milk little by little.
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7
The batter should be a bit more liquid than regular pancake batter.
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8
Tranfer the batter to a measuring cup to make it easy to pour into the takoyaki maker.
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9
Or you can use a spoon to spoon the batter in.
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10
Oil the takoyaki maker thoroughly using paper towels soaked in oil.
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11
Warm the takoyaki maker at a hight temperature, then lower the heat to medium-low.
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12
Pour the batter about 60-70% full to the takoyaki maker's markings inside the mould.
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13
If you add too much it will overflow, so be careful.
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14
Cover the entire maker with aluminium foil, and cook over low-medium heat for about 5 to 8 minutes.
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15
When the surface is bubbly and starting to dry out, use a bamboo skewer to flip them over.
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16
Re-cover with foil and cook for another 5 to 8 minutes.
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17
Try taking one out.
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18
If a bamboo skewer stuck in the middle comes out clean, it's done!
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19
If you overcook, they'll become tough, so once they're cooked through and not raw in the middle, it's OK to take them out.
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20
You can coat the cakes in chocolate and decorate them with a decorating pen for a cute finish.
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21
Please adjust the cooking time depending on your takoyaki maker.
