Original egg waffles

Overview

I have eaten Hong Kong's North Point egg waffles several times, and the aftertaste always lingers. My daughter also loves it, so I thought it would be convenient to make it myself. The common method is to mix the raw materials with baking powder into a batter and bake it, but since it is for children, it must be the healthiest, so if you are a mother, you have to omit the baking powder and naturally beat the egg whites painstakingly to achieve the same effect as baking powder.

Tags

• snacks
• cantonese cuisine
• old man
• breakfast
• corn starch
• edible oil
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg yolk and protein, and put the egg white into an oil-free and water-free container for later use. Add 10 grams of caster sugar to the egg yolks and mix well

   

2. 2 Add 100 grams of milk and 30 grams of cooking oil, stir evenly

   

3. 3 Add sifted low-gluten flour and cornstarch, mix well

   

4. 4 Set aside the mixed batter

   

5. 5 Add 40 grams of fine sugar to the egg whites in three batches, and beat the egg whites until they stand upright

   

6. 6 Add the beaten egg whites to the batter in step 4 in two batches, and stir evenly using left and right stirring motions to form the final batter.

   

7. 7 Let the batter rest for 15 minutes.

   

8. 8 After the egg waffle machine is preheated, pour in the batter. Because it will overflow when baking, just pour it into 90% full. After pouring, close the lid and turn it over immediately

   

9. 9 Bake for about 3-5 minutes until golden in color and no moisture comes out. The eggs are slightly soft when they are freshly baked. Use a fan to blow them for one minute and they will become crispy