Baking | Taro and Cheese Taiyaki Recipe

1️⃣ Cut taro and purple sweet potato into chunks and steam until cooked (30 minutes). 2️⃣ Mix sugar, heavy cream, milk, and butter to form a taro paste. 3️⃣ Separate egg whites and yolks; freeze egg whites for 15 minutes. 4️⃣ Mix corn oil and milk until emulsified; add sifted cake flour and mix until no dry flour remains; add egg yolks and mix well. 5️⃣ Mix egg whites, lemon juice, and sugar (add in three batches) and beat until soft peaks form. Fold 1/3 of the meringue into the egg yolk mixture. 6️⃣ Pour the batter evenly back into the egg yolk mixture and fold gently until combined. 7️⃣ Pour the batter into a 28*28 cm baking pan lined with parchment paper and tap to release air bubbles. Bake at 150°C (top heat) and 145°C (bottom heat) for 30 minutes. 8️⃣ Let cool, remove the parchment paper, and use a mold to cut out sea bream shapes. 9️⃣ Mix cream cheese and granulated sugar until smooth. Add heavy cream and whip until stiff peaks form. Transfer to a piping bag and set aside. 10️⃣ Layer cake base, taro paste, cream cheese, and cake base. ⚠️ Refrigerating will result in a better texture.