HONG KONG-STYLE EGG WAFFLE RECIPE - RECIPES.NET
Treat your tastebuds with a fluffy and sweet Hong Kong-style egg waffle that's made using tapioca starch, custard powder, and evaporated milk.
Provided by Lee Armstrong
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3
Number Of Ingredients 11
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!
Nutrition Facts : CarbohydrateContent 73.69g, CholesterolContent 130.46mg, FatContent 16.03g, FiberContent 1.13g, ProteinContent 9.15g, SaturatedFatContent 2.26g, ServingSize 3.00 , SodiumContent 301.41mg, SugarContent 0.00, UnsaturatedFatContent 9.73g
HONG KONG-STYLE EGG WAFFLE RECIPE - RECIPES.NET
Treat your tastebuds with a fluffy and sweet Hong Kong-style egg waffle that's made using tapioca starch, custard powder, and evaporated milk.
Provided by Lee Armstrong
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3
Number Of Ingredients 11
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!
Nutrition Facts : CarbohydrateContent 73.69g, CholesterolContent 130.46mg, FatContent 16.03g, FiberContent 1.13g, ProteinContent 9.15g, SaturatedFatContent 2.26g, ServingSize 3.00 , SodiumContent 301.41mg, SugarContent 0.00, UnsaturatedFatContent 9.73g
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