A. Group Arrangement

Participants will be divided into groups of 10.

5 groups per session, 3 sessions total (all sessions focus on takoyaki making).

B. Instructional Guide

Presentation:

A pre-made slideshow will be played, where the club president or vice president explains the takoyaki-making process in detail.
(Note: Original text mentions "月饼/mooncakes" – assumed to be a typo; adjusted to "takoyaki" for consistency.)

Hands-On Guidance:

Each table will be assigned a club staff member to provide step-by-step demonstrations and personalized assistance during the cooking process.

C. Takoyaki Recipe Steps

Mix batter:

Combine 250g takoyaki flour with 2 eggs.

Add 500ml water, then whisk into a smooth batter using an electric mixer.

Preheat grill:

Heat the takoyaki grill on high for 1 minute, then reduce to medium heat.

Pour oil into each mold (fill ~1/3 depth).

Cook:

Fill each mold halfway with batter.

Add diced octopus pieces to all molds, then top with more batter. Cook for 1 minute.

When edges solidify, carefully flip each ball with a skewer, tucking loose batter/ingredients into the mold.

Add extra batter to imperfect spheres if needed.

Continue flipping for ~2 minutes until golden brown.

Serve:

Top with takoyaki sauce, mayonnaise, aonori (seaweed powder), and katsuobushi (bonito flakes) to taste.

D. Cleanup Protocol

Led by the Event Department:

Staff will wipe tables, rearrange furniture, dispose of waste.

Restore the classroom to its original tidy condition.

Key Translation Notes:

Standardized cooking terms (e.g., "takoyaki flour" instead of literal "章鱼烧粉")

Clarified potential ambiguity in Step B1 (mooncake → takoyaki)

Added ingredient specifics for authenticity (e.g., "katsuobushi" instead of generic "木鱼花")

Structured steps for better readability.