Ingredients
Low-gluten flour ( 150g ) | Tapioca flour ( 30g ) |
Aluminum-free baking powder ( 8g ) | Whole egg liquid ( 115g ) |
Granulated sugar ( 150g ) | Evaporated milk ( 30g ) | Corn oil ( 30g ) | Water ( 150 grams ) |
How to make egg waffles in Hong Kong
1.Put the whole egg liquid, evaporated milk, corn oil, water, and sugar in the same bowl, stir evenly
2.Sift in low-gluten flour, baking powder and tapioca flour and mix well
3.Sift it once
4.Leave it aside for one hour
5.Preheat the mold first and brush it with oil
6.Pour the batter into the middle and it will flow around
7.Close the mold and turn it over immediately
8.1- Open it in 2 minutes and check the coloring.The coloring is ideal and baked
9.Use a bamboo skewer Lift up the four sides, unmold the egg waffles and place them on a plate
10.You can also cook it while it’s hot Roll up the egg waffles.When finished, please enjoy the egg waffles that are crispy on the outside and soft on the inside
Tips
1.Sifting the batter can make the egg waffles more tender and smooth
2.When rolling up the egg waffles, be sure to keep them hot and unmold them immediately.Roll up
3.Pour the batter from the middle and let it flow out naturally.Do not fill the mold to prevent the batter from overflowing when closing the mold
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