Original egg waffle
Low gluten flour 140g | Eggs 2 |
Tapioca starch 30g | sugar 70 grams |
Salt 1g | Aluminum-free baking powder 7 grams |
Unflavored vegetable oil 30g | Black and white evaporated milk 30g |
Water 140g | If you don’t have black and white evaporated milk, you can replace the evaporated milk and water with 170 grams of milk |
Step 1
Mix cake flour, tapioca flour and aluminum-free baking powder evenlyStep 2
Put black and white evaporated milk, water and sugar into a basinStep 3
Beat the eggs with your hands until the sugar dissolves (I doubled the amount here so the eggsThere are four)Step 4
Add vegetable oil and mix well until no oil stars can be seen floating on the surface (I used sunflower oil)Step 5
Sift in the mixture of low flour, tapioca flour and baking powder, and stir from bottom to top until there are no flour particles.Step 6
After mixing, sift the batter again to make it more fine. Let it sit at room temperature for 30 minutes.Step 7
Brush the egg waffle mold with a little oil after heatingStep 8
Mix the rested batter againStep 9
Spoon appropriate amount of batter into itStep 10
Close the lid immediatelyStep 11
At first, there will be heat coming out from both sides. Wait until the heat stops coming out. You can open the lid by gently lifting the lid with your hands. If it is not easy to open, it means there is not enough time. Continue heating for a few more minutes.Step 12
The fragrant egg waffles are readyStep 13
Crispy on the outside and tender on the inside, so delicious ^_^Step 14
Roll it up and you can sandwich it with ice creamStep 15
It’s almost the same as the ones bought outside^_^ Cooking tips for original egg waffles