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For Takoyaki Bread

  • Bread Flour 350.0 g
  • Cake Flour 150.0 g
  • Milk Powder 20.0 g
  • Vanilla Powder 2.0 tsp
  • Yeast 1.5 tbsp
  • Egg 1.0 egg
  • Sugar 120.0 g
  • Cold Milk 150.0 g
  • Cold Water 120.0 g
  • Fine Salt 1.0 tsp
  • Salted Butter 50.0 g
  • Tonkatsu sauce for toppings
  • Bonito flakes for toppings
  • Nori cut into fine slices for toppings
  • Milk to brush the bread

For Octopus Stuffings

  • Japanese octopus cut into pieces 200.0 g
  • Cabbages, sliced 150.0 g
  • Carrot, diced 0.5 cup
  • BEST FOODS SE Bakery Mayonnaise 910 g 0.5 cup
  • Sliced Spring Onion 0.25 cup
  1. For Takoyaki Bread

    • Sift the bread flour with cake flour, milk powder, vanilla powder together into a mixing bowl. Add yeast and whisk to combine and transfer into the mixer.
    • Put sugar, salt, egg, milk and water in a mixing bowl. Stir to dissolve the mixtures and pour into the flour mixtures in the mixer. Knead with the hook attachment at medium speed until mixture form into dough.
    • Add butter and knead until smooth. Remove from mixer and form into a round ball. Cover with plastic and rest for 5 minutes.
    • Cut the dough into 20 grams small pieces. Form into small balls and cover with plastic and rest for 5 minutes. Roll the ball into disc and put octopus stuffings in the middle, wrap the dough and seal well. Place the stuffed dough on the baking tray, grease and lined with waxed paper. Let rest until dough rise to double in volume.
    • Brush the dough with milk and bake in preheated oven at 180˚C for 30 minutes or cooked. Remove from oven.
    • Squeeze Tonkatsu sauce and Best Foods SE Bakery Mayonnaise on top. Sprinkle with bonito flakes and nori slices and serve.

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  2. For Octopus Stuffings

    • Combine all ingredients and mix well. Chill in the fridge before use.