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With the speciality of croissant flour Unique "Tamayaki" shop recipe, crispy on the outside, soft on the inside,fragrant buttery and filling with high quality ingredients. There are many fillings to choose from, taro, hokkaido milk cream, red beans, vanilla custard, green tea, chocolate, ham cheese. and with the cuteness of the dessert fish pattern making it even more appetizing Taiyaki is made from wheat flour stuffed with red bean paste. Grilled in an iron mold until fish-shaped. By dropping the dough into the mold on both sides and then splice them together. At present, there are more varieties of fillings such as cream, chocolate, green tea, chestnut, etc., but the shape of the fish is often retained. Taiyaki made in the shape of sea bream or Japanese red snapper which is considered auspicious fish The word tai is similar to medetai (めでたい), which means happy. At this time, the trend of taiyaki desserts is quite strong. Usually original. Taiyaki dough will have a similar texture. with cake batter But later on, it began to introduce layers of pie crust stuffed with various kinds of bean paste. then sprinkle with sugar It's delicious in another way. And the most famous thing is a shop called Croissant Taiyaki, which is a famous brand from Japan. and expanding many branches in Thailand Croissants Taiyaki shop It stands out in that Taiyaki dessert comes from the use of croissant dough sandwiched with sugar sprinkles. Then he baked them in a taiyaki oven until they turn golden and crispy beautifully. When you eat it, eat it hot or eat it cold, it still remains crispy for a long time. And has a touch of crispiness that comes from the icing sugar. No matter how many times I eat, I'm still impressed every time. 00:00 Highlight 01:03 Start cooking 07:37 Test taste Shop : "Tamayaki" Contact : / tamayakiofficial Vicinity : Samyanmitrtown, Bangkok Map : https://goo.gl/maps/dgHk9E25wTABCxSE7 We are the local who love Thai food and we publish 4K VDO about street food in Thailand every week. please subscribe at / thailandstr. .