HONG KONG EGG WAFFLE RECIPES

Steps:

• In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
• Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Steps:

• In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
• Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
• Add the water and evaporated milk to the egg mixture and stir to combine.
• Slowly add the dry ingredients to egg mixture and mix until well combined.
• Stir in the vanilla and vegetable oil.
• Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
• Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
• Transfer the batter to a spouted liquid measuring cup for easy pouring.
• Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
• Serve when the shell has cooled and become crisp, but is still slightly warm.
• Enjoy!