Baking | Taiyaki Cookie Recipe

Fish-shaped cookies: 1️⃣ Soften butter at room temperature, add powdered sugar and mix well, add egg liquid in 4 batches and mix well, sift in low-gluten flour, cornstarch, almond flour (or milk powder) and mix until there is no dry powder, knead into a smooth dough, wrap in plastic wrap and refrigerate for 30 minutes, roll out into a 3-5mm thin sheet and refrigerate for 30 minutes, use cookie cutters to cut out shapes, and use a piping tip to cut out circles (as shown in the picture). 2️⃣ Bake in a preheated oven at 160 degrees Celsius for 15-20 minutes, then let cool.

Cookie filling: Cream softened butter and powdered sugar until fluffy (about 4 minutes) + [Loopy's: Sift in 20g of strawberry-flavored fruit powder and mix well] + Whipping cream and mix well + Melted white chocolate and mix well. Line a baking sheet with parchment paper, spread evenly, and refrigerate or freeze until set. Use cookie cutters to cut out shapes and place them in the center of the cookies you just cut (as shown in the picture).

Use melted chocolate to draw penguin faces, seal faces, Hello Kitty faces, and Loopy faces.