Taiyaki

99.9% of this shamelessly ganked from: https://www.justonecookbook.com/taiyaki/

I don't do anko - last night I made pastry cream to fill these with.

Sift together:
125g AP Flour
20g Corn startch
1 tsp baking powder
1 tsp baking soda

Add 40g sugar and whisk together well

In a separate bowl, whisk 1 large egg (50g without shell) with 180-200ml whole milk depending on size of egg - combine well.

Pour wet ingredients into dry ingredients and whisk well until completely smooth and incorporated - refrigerate for 1 hour - this should result in about 1.25C batter

To Cook the Taiyaki

• Preheat the taiyaki maker over medium-low heat. When it‘s hot, grease the pan with some of the 1 Tbsp neutral oil using a brush.
  
• Fill the taiyaki pan mold about 60% full of batter.
  
• In the center of each mold, put about 1 Tbsp of the 250 g sweet red bean paste (anko) and pour more batter on top to cover it.
  
• Optional: You can also use Nutella as a filling.
  
• Close the lid and immediately flip.
  
• Cook for 2 to 2½ minutes on that side. Then flip and cook for another 2 to 2½ minutes. Open and check to see if the taiyaki is golden brown. Remove from the pan and cool on a wire rack. Continue cooking the remaining taiyaki.
  

To Serve

• Serve warm. If the taiyaki get cold, you can toast them in the toaster oven or oven until they‘re crispy on the outside.
  

To Store

• You can keep the taiyaki in an airtight container and store in the refrigerator for up to 4 days or in the freezer for up to a month.