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Vivinavi Los Angelesおいしいたこ焼きの作り方
- #1
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- たこたこ
- 2005/11/29 10:14
先日、たこ焼きを作る鉄板を買いました。カセットコンロの上で焼いてみたのですが、意外と難しく出来たものは焦げていたり、うまく、くるっと出来なくって苦労しました!どなたか、たこ焼きはこうやって焼いたらおいしい、火加減はどうするのがよい、など初心者向けから上級者?までどんな情報でもいいのでどうか教えてください。宜しくお願いいたします。
- #2
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練習あるのみ。
でも、初めての人にでも、なんとか焼ける方法をアドバイスしましょう。
まず、買ったばかりの鉄板は、油がなじんでないので、焦げやすい。
だから、まず、油をぬって(しばらく放置してもOK)、鉄板だけを空焼き。
(煙探知機が反応する可能性があるので、換気をしっかりする)
最初はひっくりかえし方も難しいだろうから、まず小麦粉を多めのどろっとした生地を作る。(かなり小麦粉多めで)
油を穴の半分くらい多めにひいた鉄板にどろどろの生地を流し込んで、ためし焼きする。
どろどろの生地はひっくり返しやすいので、まず練習してみる。
それは食べる用ではなく、練習用として、丸い形を作るのに成功したら、すててしまう。(もったいないけど2回目3回目と失敗しつづけるよりはマシだと思って)
一度焼くことで、空焼き以上に油が鉄板になじむので、2回目は普通の生地(ちゃんと食べる用)を入れても、焦げ付きが少なく、焼きやすくなる。
火加減は、鉄板は十分に熱してから、生地を入れる。それから具を入れる間は、自分の動作のスピードにもよるけど、初心者なら多分時間がかかるので、弱火か中火くらいでこげ過ぎない程度にやく。
ひっくり返すときは、思いっきりためらわずに。くしがたこ焼きにふれてるというより、鉄板に沿って返すようにすれば、たこ焼きの表面が破れなくて、ひっくりかえしやすい。
あとは、慣れです。
成功したら、おしえてくださいね。
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