"egg waffles" or "eggettes"
Sift together the first 4 ingredients; beat the eggs and sugar, add milk and water.
Stir dry ingredients in, add oil last. Heat both sides of griddle, add batter to about 80% full.
Close griddle and cook over medium heat for 2 minutes per side.
Remove with fork and serve immediately.
Egg Puffs (also called as Gei Dan Jai, Egg Waffles, Eggettes or in Chinese 雞蛋仔) is a Hong Kong style waffle usually made and sold by street hawkers and eaten warm on the street. They are crisp on outside with a little layer of doughy-creamy texture on the inside, but the bubbles are hollow.
Egg, sugar and evaporated milk are used in the Egg Puffs recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Egg Puffs are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon flavor are used in the recipe and create various colors.
The batter is very thin and poured from the pitcher into Egg Puffs iron which is a two piece mold that is then closed and flipped around to distribute the batter.
The bags have little holes in them so as to prevent condensation from the heat.
Egg Puffs Recipes
Flour : 4 ounces, Corn Starch : 1 ounce, Baking Powder : 1 teaspoon, Egg : 2, Granulated Sugar : 4 ounces, Evaporated Milk : 2 ounces, Water : 4 ounces
1. Sieve the flour, corn starch and baking powder first.
2. Mix the egg and the granulated sugar evenly. Then add the evaporated milk and water to the mixture little by little. Finally, add the powder. Keep stirring until the mixture becomes thick.
3. Heat your egg puff iron on the both sides, then rub some oil into the mold and pour the flour paste into it (80% full). Put the lid on the mold. Clamps the molds together tightly. Finally, heat both sides for 2 to 3 minutes until the egg puff is done.
4. Finally, use a fork to sort the egg puff out.
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