So I patronised Tai-Parfait again, although at the VivoCity branch this time, and found this sign which explained why their taiyaki turned out so amazing... apparently it's due to almond powder!
I must say, it's an answer that I wasn't expecting. I thought it was the type of flour or something. I still have no idea about the science behind it... why on earth would a crush nut make the batter so much crispier on the outside but soft, chewy and bouncy on the inside? If you know, I'd love to hear - please leave a comment. =)
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