Steps

1. In a storage container, combine 125g Water, 3g Sugar, and 2g Instant Dry Yeast. Mix lightly.
   🕒 00:43
2. Add 150g Bread Flour and 2g Salt. Mix with a spatula until no dry flour remains.
   🕒 00:56
3. Cover the container and let it ferment in the refrigerator overnight.
   🕒 01:23
4. After fermentation, gently mix the dough with a spatula to release the gas.
   🕒 01:40
5. Lightly grease the takoyaki pan with Vegetable Oil and heat it. Also, grease the spatula used to portion the dough. [Key Tip!] Greasing the spatula prevents the dough from sticking, allowing for smooth portioning.
   🕒 01:51
6. Portion the dough into balls roughly the size of the takoyaki pan's cavities and place them into the heated pan.
   🕒 02:19
7. (For Sugar Fried Bread) Wrap the dough around Red Bean Paste (Anko) or a Koshian Daifuku, ensuring the seams are tightly sealed.
   🕒 02:39
8. Once the dough has puffed up and the bottoms are crispy, flip them over.
   🕒 03:06
9. Add a small amount of Vegetable Oil to the takoyaki pan and fry until both sides are crispy.
   🕒 03:14
10. Once they are golden brown and crispy, transfer them to a paper towel to drain excess oil.
    🕒 03:30
11. Place Granulated Sugar in a sturdy bag. Add the baked breads and shake well to coat them evenly with sugar.
    🕒 03:42
12. (For Crispy Cheese Bread) Wrap a Sausage with a separate portion of dough.
    🕒 04:05
13. (For Crispy Cheese Bread) Wrap a Mini Tomato with another portion of dough.
    🕒 04:19
14. Once the savory breads are baked, melt Mixed Cheese in the empty spaces of the takoyaki pan.
    🕒 04:36
15. Place the savory breads into the melted cheese and rotate them, coating the outside with cheese as they bake.
    🕒 05:01
16. Be careful not to burn the cheese. Once they are crispy, remove from the pan.
    🕒 05:22