The recipe of the egg waffle, the production method and recipe of the egg waffle

Egg waffles for 12+ babies.

Ingredients: Low powder 140g

Eggs two.

Aluminum-free baking powder 7g

Tapioca flour 28g

140g white sugar

Evaporated milk 28g (Sanhua evaporated milk, black and white evaporated milk are acceptable, ordinary milk can not be used).

Water 140ml

Corn oil 28g (odorless oil is OK, do not use peanut oil, blend oil).

The practice of egg waffles.

Powders are sifted. Mix and beat with oil, water, milk and eggs. Mix all the ingredients and stir well to make the egg waffles Step 1

The batter is filtered, and after removing impurities, it is the basic batter of the egg waffle. It can be used after 1 hour, I have used it directly, and there is no problem with the egg waffle method Step 2

The mold is hot, be sure to heat it. In this way, the skin of the egg waffle will be crispier. Brush the oil in the mold and evenly brush a layer of egg waffles Step 3

Squeeze in the batter, the amount of batter can refer to the figure below, that is, just half of the mold is full. Leave it on for a few seconds, close the other half of the lid on the egg waffle and turn it over immediately. As long as it is turned over immediately, the batter will not run everywhere, but will fall into the egg waffle on the other side of the mold Step 4

Cook for 1-2 minutes on each side, open it to see that the color is almost ready to bake, and the egg waffle is ready Step 5

Pick some with a fork or something, and the egg waffle will fall out of the mold Step 6

When it is hot, it will be soft, and after it cools down, it will be crispy on the outside and tender on the inside. Step 7

So if you want to wrap it up, you have to do it while it's hot.

In other words, what state do you think egg waffles should be in order to be perfect?

What I like is crispy on the outside and tender on the inside, not too firm, and QQ is elastic.

The taste of egg waffles is very simple, nothing more than simple egg fragrance and milky fragrance.

Tips: This recipe is made with tapioca flour.

Something commonly used in Southeast Asian dim sum.

You can look for cassava cornstarch in the supermarket. It's the same.

**There must be.

If you don't have it, you can use corn starch instead.

The method and recipe for making egg waffles are as follows:Ingredients: 140 grams of cake flour, 2 eggs, 30 grams of tapioca starch, 70 grams of sugar, 1 gram of salt, 7 grams of aluminum-free baking powder, 30 grams of tasteless vegetable oil, 30 grams of black and white evaporated milk, 140 grams of water, if there is no black and white evaporated milk, you can replace evaporated milk and water with 170 grams of milk.

Steps: 1. Mix low flour, tapioca flour and aluminum-free baking powder evenly.

2. Put black and white evaporated milk, water and sugar into a basin.

3. Beat in the eggs and whip them with your hand until the sugar melts (I do double the amount here, so there are four eggs).

4. Add vegetable oil and stir well until you can't see the oil stars floating on the surface (I use sunflower oil).

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.

6. After mixing, sieve the batter again to make the batter more delicate, and let stand at room temperature for 30 minutes.

7. Brush the egg waffle mold with a little oil after heating.

8. Mix the batter again.

9. Use a spoon to scoop in an appropriate amount of batter.

10. Close the lid immediately.

11. At the beginning, there will be hot air on both sides, until it is no longer hot, it is easy to open the lid by lifting the lid by hand, if it is not good to open, it is not enough time, continue to heat for a few more minutes.

12. The fragrant egg waffle is ready.

13. Crispy on the outside and tender on the inside, it's delicious

14. Roll it up to hold ice cream.

Hong Kong-style egg waffle recipe.

1) Lion Custard Powder: 85g, Corn Oil: 200g, Sugar: 280g, Egg: 200g.

Baking powder: 26 grams Cake flour: 800 grams Milk: 20 grams Water 80 grams.

Method: 1. Mix low powder with baking powder for later use.

2. Add the eggs to the caster sugar and beat them moderately.

3. Add water and milk and mix well at low speed.

4. Add corn oil and continue to mix at low speed.

5. Sift in the mixture of low powder and baking powder, stir evenly into a batter with a whisk at low speed, cover with plastic wrap and let stand for about 1 hour.

6. Preheat the egg waffle machine, brush with a thin layer of oil, pour in the batter, close the mold, heat over low heat for 30 seconds and turn over.

7. The whole process needs to be turned over constantly, and the position of the mold must be moved to make every part of the mold evenly heated.

8. Until the two Chengdu are branded into golden yellow, and the mold no longer comes out of the heat from both sides, it is almost the same, open the cover, pick it out with an iron needle and dry it on the drying net.

9. Eat it hot or let it cool before eating it tastes very good, and it is crispy and crispy.

(Can make several egg waffles, depending on the size of the egg waffle mold and the success rate) 140g flour.

grams of baking powder.

Custard Powder 1 tbsp tapioca flour (Topica Starch) 28g eggs 2pcs.

140 grams of sugar.

Evaporated milk 28g water 140ml.

Vegetable oil (for batter) 28 grams.

A little vegetable oil (for mold sweeping).

2 drops of vanilla essence.

Ingredients: 2 eggs, 30g oil, 5g milk powder, 6g baking powder, 165g milk, 28g tapioca flour, 50g sugar, 140g cake flour, 28g corn starch

Corn oil 60g, corn starch 20g, aluminum-free baking powder 4g, egg liquid 100g, caster sugar 60g

Method] 1. Put the egg caster sugar in a large bowl and beat it with an electric whisk until the color turns white and the volume becomes larger.

2. Add milk, water and corn oil respectively, and stir evenly with a whisk for each addition.

3. Sift in low-gluten flour, corn starch, baking powder, and stir until a fine, particle-free, and well-flowed batter.

4. Fill the batter in a cup with a sharp mouth, cover with plastic wrap and let stand for 20 minutes.

5. Preheat the egg waffle machine, brush both sides with oil, pour the egg liquid, close the lid, and flip the egg waffle machine immediately.

6. About three minutes, open the lid to observe the color, if you feel that the color is light, you can simmer a little more until you like the color of the fragrant egg waffle

Egg waffles are one of the authentic street foods in Hong Kong and are a variation of waffles. The freshly baked egg waffles are crispy and tender on the outside, golden ** yellow, there is an egg waffle shop next to our house, the queue is really called "Long Dragon", I remember the last time I went to eat or during the New Year holiday, it was too tired and tired, and then I bought a mold to eat at home.

Ingredients: cake flour, corn starch, baking powder, eggs, caster sugar, milk, water, corn oil.

Method: Sift low-gluten flour, cornstarch and baking powder.

Eggs with caster sugar, milk, water, corn oil beaten well with an egg beater.

Pour in the mixture, stir evenly without particles, and let stand for a period of time. (If you have a cup with a pointed mouth at home, it is better to wait for it to be poured.) )

Heat the egg waffle mold in advance and brush it evenly with a layer of oil.

The preheated abrasive is tilted, pour the egg wash from the very edge, and quickly shake it after the bottom of the egg liquid, so that the egg can be evenly spread on the entire egg waffle mold.

Close the other side of the lid, flip (the original bottom is flipped up) and burn for one minute on each side. (Because it's gas-burned, you can open it and look at the color, and it's good if the color is right.) )

When it's hot, roll it up, let it cool, scoop up a scoop of ice cream and sprinkle it with powdered sugar and other decorations, just like the ones sold on the street.

Be sure to heat the mold in advance, so that it can be shaped, and the outside is crispy instead of soft.

The egg waffles on the street have always been favorites, especially the streets of Hong Kong are more delicious. The outer layer is crispy and fragrant, and the inner fragrance is soft, which is really fragrant. When I got home, I found a recipe, and the finished product was very successful. Let's learn from it.

1. Beat 2 eggs and 80 grams of white sugar into a bowl and stir until the color turns light yellow, add 100 grams of milk and stir well.

Add 50g of vegetable oil and stir to combine.

Then add 140g of sifted cake flour, 3g baking powder, 1 tablespoon of custard flour and 20g cornstarch and stir well.

Stir until silky and leave at room temperature for one hour.

2. Preheat the egg waffle machine.

Pour in the batter. Cover and fry for half a minute, turning over immediately.

The egg waffles that have just been made are delicious, the outer layer is crispy, and the inside is very tender!

Ingredients: 300 grams of pre-mixed powder (can make 4 pieces).

1 egg, 35 grams of condensed milk, 50 grams of sugar

280 ml of water, 35 ml of oil.

Method steps (1) Beat the eggs into the basin and add the sugar at one time;

2) Beat the sugar and eggs;

3) Add all the water, add the condensed milk, and stir the premix until there is no powder;

4) Add oil;

5) Beat the whisk evenly and cover it with plastic wrap and let it stand for more than 15 minutes;

6) Preheat the machine at 150 degrees for 3 5 minutes;

7) Pour the liquid evenly into the mold, the temperature time is 170 degrees for three and a half minutes, and 180 degrees after closing the lid for tens of seconds.

Flip the machine and wait for the time to come;

8) Use bamboo skewers or chopsticks to pick up and turn it over and put it into the container to be used;

9) Delicious hot or cold.

Tips The amount of sugar can be increased or decreased, condensed milk can be added or not, of course, it must taste better, the machine must be preheated, each hole is 9 points full, the handle of the machine must be tightened, otherwise it will not be so bulging.

Ingredients: 150 grams of low-gluten flour, 30 grams of tapioca flour, 8 grams of aluminum-free baking powder, 115 grams of whole egg liquid

150 grams of sugar, 30 grams of evaporated milk, 30 grams of corn oil, 150 grams of water.

Preparation steps [ 1 ] Whole egg liquid, evaporated milk, corn oil, water, and sugar are put in the same basin and stirred well;

2] Sift in low-gluten flour, baking powder, tapioca flour and stir well;

3 ] Sieve once;

4] Let stand for one hour for standby;

5 ] Preheat the mold first, brush with oil;

6 ] Pour in the batter, the batter will flow around when poured into the middle;

7] Close the mold and turn it over immediately;

8 ] 1 2 minutes open to see the coloring situation, the coloring ideal baked;

9] Pick up the four sides with a bamboo skewer and put the egg waffle on a plate;

10 ] You can also roll up the egg waffles while they are hot, and enjoy the egg waffles that are crispy on the outside and soft on the inside.

Tips: Sifted batter can make egg waffles more tender;

If you want to roll up the egg waffle, you must be hot, and the demoulding will be rolled up soon;

Pour the batter in the middle and let it flow naturally, do not pour the full mold to avoid the batter spilling out when the mold is closed.

1. The first step in the production method of egg waffles is to beat the eggs at low speed, then add water and cake powder, and stir at high speed until there are no particles. After stirring thoroughly, add the oil. (Finally, oil is added because it can play a certain role in defoaming), and after sieve, let the batter stand for 15 to 20min

2. Secondly, when the batter is placed, you can preheat the machine for a few minutes, preheating is an indispensable step in the egg waffle production method, after the machine is successfully preheated, pour the adjusted egg waffle batter into the mold, remember not to pour more waste, tilt it to fill the mold, close the mold and flip the mold 180°, and heat it for 5 minutes.

3. The last step of the egg waffle is to turn on the machine after baking, and use a clip to take out the finished product and place it on a steel frame to cool. The same effect can be achieved by blowing with a fan.

Eggs are rich in nutrition, loved by the majority of housewives, often eating eggs can moisten yin and dryness, red eyes and sore throat, fetal restlessness, nourishing blood and hair;

The medicinal value of eggs, the main fever and boredom, scalding, dermatitis, dry cough and hoarseness, postpartum thirst, dysentery, malaria deficiency people win weak;

Eggs are also rich in iron, and eating them regularly can beautify and nourish the skin;

Ingredients: 2 eggs; 80g white sugar; milk 150ml; 2 tablespoons of cooking oil; Appropriate amount of cake flour;

Steps to make a fancy egg waffle.

1.In a large, clean bowl, beat in two eggs and sugar.

2.Stir well with a whisk.

3.Pour in milk and cooking oil.

4.Stir to combine.

5.Sift in the cake flour and continue to stir until homogeneous and free of granules.

6.Stir the batter well and let it sit for a while and preheat the oven at 180 degrees in advance.

7.Take the grinding tools, pour them into five minutes each, and bake them in the oven for 15 minutes.

8.The bottom is crispy, or you can scoop out the batter and spread it on the baking sheet, and the crispy biscuits are even more delicious.

9.Finished product. Cooking tips for eggs.

Eggs have become a must-have for families, and eggs are varied and nutritious, and are deeply loved by housewives.

1. The acidification substances in tea are neutralized with the iron in eggs, which is not good for the stomach and affects digestion, so it is necessary to eat less tea eggs;

Second, it is not advisable to eat undercooked eggs, which is easy to cause diarrhea, and generally eggs are easier to be absorbed by the human body when boiled and eaten, which is good for the human body;

3. When scrambling eggs, you can add a small amount of water to the eggs and whip the eggs in one direction to make the scrambled eggs more tender.

Fourth, you can eat boiled eggs for breakfast, steamed egg custard and egg drop soup are the most suitable for dinner, because these two methods can loosen the protein and are easy to be digested and absorbed by children;

5. There are many ways to eat eggs, in terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are boiled with water and milk, and raw eggs are 30% and 50%;