Custard Cream Egg Waffles
Ingredients (Makes about 4 servings)
- Egg Waffle Batter 200ml
- Cake flour 70g
- Tapioca starch 15g
- Custard powder 5g
- Baking powder 2.5g
- Sugar 50g
- Egg 1
- Water 60 ml
- Evaporated milk 2 small cups
- Unsalted butter 10g
- Vanilla extract A small amount
- Custard cream 100ml
* For custard cream preparation, please follow the instructions on the custard powder package. The custard cream in the photo is colored with matcha, chocolate sauce, and raspberry powder.
Instructions
- Prepare the egg waffle batter by first sifting together the cake flour, tapioca starch, baking powder and custard powder.
- Add sugar and salt.
- Mix in egg, evaporated milk, melted butter and vanilla extract. Gradually add water while mixing.
- Sift the batter again and refrigerate for at least 30 minutes.
- Attach the egg waffle plates. Close the main unit, plug in the power cord, turn on the power switch and preheat the egg waffle maker.
- When the preheat light (green) turns on, open the unit and pour in the batter.
- Hold the top and bottom handles and spread the batter evenly across the lower plate. Cover the lower plate completely but don't overfill.
- Close the lid and lock the handles. After about 10 seconds, flip the unit over.
- Tilt the unit about 45 degrees on all sides for about 2 seconds each to distribute the batter evenly.
- While keeping it flipped, unlock the handles. Cook for about 1.5 minutes, then flip and cook for another 2 minutes.
- When done, open the unit with the logo side up and remove the waffles using wooden chopsticks.
- Let the egg waffles cool, then spread custard cream on one side.
- Gently press together and refrigerate for 10 minutes. Cut into bite-sized pieces.
* You may open the unit during cooking to check doneness and adjust cooking time.
** If making another batch, wait 3-4 minutes for the unit to reheat before adding more batter.
*** To add chocolate chips, first pour half the batter, add chips, then pour remaining batter to cover.
More from
>
Vitantonio 雞蛋仔三文治機
