Origin Egg Waffle
Ingredients (Approx. 4 servings)
- Cake Flour 70g
- Tapioca Starch 15g
- Custard Powder 5g
- Baking Powder 2.5g
- Granulated Sugar 50g
- 1 Egg
- Water 60 ml
- Evaporated Milk Two small cups
- Unsalted Butter 10g
- Vanilla Extract A little
- Salt (Optional) 1g
Instructions
- First, **sift together** the cake flour, tapioca starch, baking powder, and custard powder.
- Add **granulated sugar** and **salt**.
- First, add the **egg, evaporated milk, melted butter, and vanilla extract**. Stir well, then gradually add the **water** in several batches and mix until combined.
- **Sift again** and **chill for at least half an hour**.
- Attach the egg waffle plates, close the machine, plug it in, turn on the power switch, and **preheat** the egg waffle maker.
- When the **preheating light (green)** illuminates, open the machine and pour in the batter.
- Hold the upper and lower handles and **spread the batter evenly** over the entire plate. Cover the bottom plate evenly, but do not overfill.
- Close the lid and **lock the handles**. After about 10 seconds, **flip the machine over**.
- Tilt the machine about **45 degrees on all four sides** for about 2 seconds to distribute the batter evenly.
- Keep the machine flipped, then unlock the handles. Bake for about **1.5 minutes**, then flip it back and bake for another **2 minutes**.
- Once baked, open the machine with the logo side facing up and **remove the waffle with wooden chopsticks**.
* You can open the machine during baking to observe and adjust the baking time as needed.
** If making another batch, please **do not immediately pour in more batter**. Wait **three to four minutes** for the machine to preheat again before adding the next batch.
*** If adding **chocolate chips**, when pouring batter onto the bottom plate, first pour half, then add the chocolate chips, and finally pour the remaining batter over the chocolate chips to cover them.
