How to Make Hong Kong Style Egg Bubble Waffle

Hong Kong style egg bubble waffle maker Points:

1. 30 a board, easy and convenient operation.
2. Non-stick pan type super oil, save electricity, time and temperature control knob knob;Highly efficient hair hotline, non-stick layer surface treatment
3. Timing, cooked egg ring function, also is to let you save worry, don’t worry about son unripe egg or burnt, very convenient a machine!A very Q, hey hey!

Egg puffs, eggettes or bubble waffles Ingredients: 

1 cup (4 oz or 120 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon tapioca starch or corn starch

1 tablespoon custard powder, optional

2 large eggs

4 oz or 120 g sugar, more if you have a sweeter tooth, or less if you don’t

2 tablespoons evaporated milk

5 oz (150 mL) water

2 tablespoon vegetable oil

1 teaspoon vanilla extract or vanilla essence

more vegetable oil for brushing/spraying on the egg waffle pan

Instructions:  

1. In a large bowl, mix together the flour, baking powder, tapioca or corn starch, and optional custard powder with a spoon or fork. You can also sieve these dry ingredients.
2. Add the eggs, sugar, vegetable oil, and vanilla extract/essence. Give it a whirl with an electric mixer (start at low speed so the flour doesn’t erupt out of the bowl and increase to medium speed) or spatula.
3. Pour in the evaporated milk and water. Mix thoroughly.
4. It may be slightly lumpy and this point, letting it stand for an hour (whether in room temperature or fridge) helped dissolve the lumps.
5. Set a wire rack on a baking sheet or large plate.
6. Pre-heat each half of the waffle pans on separate burners over medium-high heat until hot.
7. Lightly brush or spritz each pan with vegetable oil. Lower heat to medium.
8. Pour ¾ cup of the batter into the middle of the egg waffle pan (if you pour too much, it will either leak out the side or prevent the waffle pan from closing tightly) and give the pan a quick swirl to distribute some of the batter to the outer holes.
9. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2.5 minutes.
10. Flip again and cook for a further 2 to 2.5 minutes. Exact timing will depend on your stove and heat output.
11. Open the pan and invert the eggettes onto the wire rack and let cool for a minute or so.  a plastic fork to help loosen the egg cakes from the mold.
12. Repeat with the remaining batter. Enjoy!