Choco Egg Waffle

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 60 ml
  • Evaporated Milk Two small cups
  • Unsalted Butter 10g
  • Vanilla Extract A little
  • Salt (Optional) 1g
• Cocoa Powder 2 small teaspoons
  * If adding cocoa powder, please reduce the amount of cake flour accordingly.

Instructions

1. First, **sift together** the cake flour, tapioca starch, baking powder, custard powder, and cocoa powder.
2. Add **granulated sugar** and **salt**.
3. 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.
4. **Sift again** and **chill for at least half an hour**.
5. Attach the egg waffle plates and **turn on the power**.
6. When the **preheating light (green)** illuminates, open the machine and pour in the batter.
7. Hold the upper and lower handles and **spread the batter evenly** over the entire plate. Cover the bottom plate evenly, but do not overfill.
8. 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.
9. After tilting it forwards, backwards, left, and right, unlock and bake for about **3-4 minutes**.
10. 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.