雞蛋仔Egg Waffles

Prep 10 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Sift the flour, tapioca starch, custard powder and baking powder together into a bowl.

   140 g Plain flour20 g Tapioca starch1 tbsp Custard powder1½ tsp Baking powder

   Batter / coating
2. 2
   Step 2.

   In another bowl, whisk the eggs and sugar until the sugar dissolves. Do not whip to a foam.

   2 pieces Eggs80 g Caster sugar

3. 3
   Step 3.

   Whisk in the evaporated milk and water.

   90 ml Evaporated milk70 ml Water

4. 4
   Step 4.

   Add the dry mix in two lots, whisking just until smooth, then stir in the oil and vanilla.

   140 g Plain flour2 tbsp Cooking oil (plus extra for the pan)½ tsp Vanilla extract

   Batter / coating

   Mum's tip媽媽小貼士

   Overmixing develops gluten and makes the waffle chewy instead of crisp.
5. 5
   Step 5.

   Cover and rest the batter at room temperature, then pour it into a jug.

   140 g Plain flour

   30 min
6. 6
   Step 6.

   Heat the egg waffle pan over medium heat for 2–3 minutes on each side, then brush both halves well with oil.

   2 tbsp Cooking oil (plus extra for the pan)

   Mum's tip媽媽小貼士

   The pan must be properly hot or the batter will not puff into round bubbles.
7. 7
   Step 7.

   Pour about one-third of the batter into the deep side so the cups are full and a thin layer covers the ridges. Close and flip the pan straight away so batter flows into the other side.

   140 g Plain flour

8. 8
   Step 8.

   Cook for 2 minutes, flip, and cook 2–3 minutes more. Open and check: the bubbles should be deep golden. Give it another 30 seconds per side if pale.

   140 g Plain flour

   5 min
9. 9
   Step 9.

   Loosen the waffle with a chopstick, tip it onto a rack and leave 1 minute so the shell crisps. Repeat with the rest of the batter, oiling the pan each time.

   2 tbsp Cooking oil (plus extra for the pan)