My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluffy, chewy and soft, with molten Anko, the crust is not like at street-stalls in Japan: Crunchy, crisp and thin.
I’m using one of these cheap Aluminum Non-Stick Taiyaki-pans, and tried various batters and heating regimes: Neither the amounts of Milk (if used), Egg, Baking-Soda, nor whether to bake hot-and-fast or cool-and-slow seems to get them crisp.
How can one achieve the authentic texture even with home Taiyaki-making equipment? And — is a crispy, crunchy outer crust even authentic — or were the ones i ate in Japan maybe bad examples of how a Taiyaki should be?
