Waffel egg hongkong
Material :
140 gr wheat flour
7 ½ gr baking powder
1 tablespoon custard powder
28 gr tapioca flour
2 eggs
140 grams of white sugar
28 grams of evaporated milk
140 ml still water
28 gm of vegetable oil, to make egg dough
small amount of vegetable oil, to apply mold
2 drops vanilla essence
First mix and sift flour + bpi + powder custard + tapioca. Set aside
Beat eggs and stir in white sugar using whisk. Add gradually evaporated milk. Stir well
Add a mixture of filter flour (1.) into the egg mixture (2) alternately with water. Mix well until the dough is smooth. It is important not to form a lump.
Add vanilla essence and mix well.
Finally add vegetable oil.
Cover the dough with cling wrap and chill for at least one hour.
Take the egg dough from the refrigerator half an hour before using; allowing it to return to room temperature.
Warm each side of the mold, and apply a thin layer of oil on each side.
Pour the dough into a large measuring cup to make it easy to pour into the mold.
Pour batter into mold to 80% full. Close the mold and grasp the handles so that both sides meet tightly. Then turn it around and turn the closed mold so that the egg dough is evenly filled in the mold. Turn to the opposite side of the mold and place it on the stove. Use medium heat to cook each side for 1 to 2 minutes until the egg waffle is cooked and thus can be easily removed from the mold.
Use the fork to remove the egg waffle from the mold and place it on the cooler shelf until it cools.
Repeat steps 8 through 11 until all the egg dough is done.
Dough can be decorated with toping at will aja. Toping this time there is oreo, cheese
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