Cheese Egg Waffles

Ingredients (Approx. 4 Servings)

• Egg waffle batter 200ml
  
  • Cake flour 70g
  • Tapioca starch 15g
  • Custard powder 5g
  • Baking powder 2.5g
  • Granulated sugar 50g
  • 1 egg
  • Water 60ml
  • Evaporated milk 2 small cups
  • Unsalted butter 10g
  • Vanilla extract a small amount
  • Salt (optional) 1g
• Mozzarella cheese 1 tablespoon (chopped and set aside)

Instructions

1. Sift the cake flour, tapioca starch, baking powder, and custard powder.
2. Add sugar and salt.
3. Add egg, evaporated milk, melted butter, and vanilla extract first and mix well. Then gradually add water in portions and mix until smooth.
4. Sift again and refrigerate for at least 30 minutes.
5. Attach the egg waffle plate and turn on the power.
6. When the preheat light (green) turns on, pour 50ml of the batter evenly into the plate.
7. Hold the top and bottom handles to spread the batter across the entire plate.
8. Place the mozzarella cheese in the waffle pockets, close and lock the plate, then flip it over.
9. Tilt the machine back and forth, then unlock it and bake for about 3–4 minutes. Use wooden chopsticks to remove the waffle.

* Please note, using too much batter or cheese may cause overflow.
** You can open the appliance during cooking to observe and adjust the baking time.
*** If