Hong Kong Egg Waffles

Hong Kong Egg Waffle (Adapted from La Cuisine De Veronica)

3 batches

Ingredients:

– 5 ounces cake flour

– 1 ounce potato starch or tapioca starch

– ½ ounce plus ¼ teaspoon custard powder

– ¼ ounce baking powder

– 5 ounces sugar

– 2 large eggs

– 140 milliliter water

– 2 tablespoons evaporated milk

– 2 tablespoons vegetable oil

Directions:

In a large bowl, sieve together the flour, potato starch, custard powder, and baking powder.
In a medium bowl, whisk the eggs and sugar together until blended. Add evaporated milk and water. Whisk until completely blended and foamy.
Pour about ½ cup of egg mixture into the flour mixture and whisk until the liquid has been absorbed. Add 1 more cup and whisk again until absorbed. While whisking, slowly add the rest of the egg mixture. Whisk until smooth. Add vegetable oil and whisk until blended. Let the mixture rest at room temperature for 1 hour.
Line a baking sheet with aluminum foil. Set it next to the stove.
Preheat both molds over medium heat until very warm. Turn the heat to medium-low. Spray the inside of the molds with cooking spray. Lay one mold on top of the prepared baking sheet. Pour batter into the mold until about 90% full. Place the other unfilled mold over the filled mold. Lift and keep in above the baking sheet. To spread the batter evenly on the bottom mold, tilt gently. By keeping both molds together, flip the whole thing upside down. Tilt the mold again. Return the molds to the stove over medium-low heat. Cook for 2 – 3 minutes or until golden brown, flip over and cook for another 2 – 3 minutes or until golden brown. Remove the waffle with tongs and transfer to a cooling rack. Cool for 2 minutes. Serve immediately.
Tips:

Nordic Ware makes egg waffle pan. The size is not exactly the same as the traditional Hong Kong ones, but close enough. You maybe able to find a traditional one on Ebay.
Potato starch or tapioca starch can be found in most grocery stores in the flour isle. I use Bob’s Red Mill.
Custard powder can be found on Amazon or some grocery stores. I have seen them in Bristol Farms.
Use good fresh eggs. Better eggs give better flavors for the waffles.
The waffles should be very easy to remove when cooked.
Cooling part is essential. It lets the crust to crisp up.

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Hong Kong Waffles

Hong Kong Street Waffle (Adapted from Christine’s Recipes)

2 servings (4 waffles)

Ingredients:

– 1 ¼ cup cake flour

– ½ cup milk or reduced fat milk

– ¼ cup unsalted butter (melted) plus 3 – 4 tablespoons (for finished waffle)

– 2 eggs (beaten)

– 5 – 8 tablespoons peanut butter

– 3 ½ tablespoon sugar

– 4 – 6 teaspoons sweetened condensed milk

– ½ teaspoon baking powder

– 1 teaspoon vanilla extract

– water

Directions:

In a large mixing bowl, combine the beaten eggs with 1 ½ tablespoon sugar. Add the milk and vanilla extract, and mix well. Sift in the flour and baking powder and combine together. Add the melted butter and mix well. If the batter is too thick, add little bit water in the batter. The batter should be thin enough to drip down a spoon continuously. Set aside and let the batter rest for 5 minutes.
Preheat the waffle maker. When the maker is ready, add ½ cup batter. Cook until the waffle is golden brown. Repeat with the rest of the batter.
Spread butter, 1 – 2 tablespoon peanut butter, 1 ½ teaspoons sweetened condensed milk on each waffle. Sprinkle 1 teaspoon sugar. Fold the waffle in half and enjoy.
Tips:

You can definitely switch to the regular topping, like strawberry, banana, maple syrup and chocolate syrup for an American classic waffle.

Hot and Crispy Waffles (Serves 10)

Hot and Crispy Waffles 2

This makes a big batch of waffle batter for freezing. I’d freeze it in two containers. Each container would perfect for the breakfast of a family of four.
It’s also a proper size batch for when you’re having company over for breakfast or brunch.

YIELD: Makes 20 waffles.

SERVING SIZE: 10 people

INGREDIENTS:

4 c all-purpose flour
1.25  c cornstarch OR rice flour OR tapioca flour OR potato starch OR arrowroot powder
2.5 tsp salt
2.5 tsp baking powder
1.25 tsp baking soda
4 c buttermilk or yogurt
1.25 c milk
4 sticks of melted butter OR 2 c vegetable oil
5 large eggs, separated
1/3 c sugar
1.5 oz vanilla extract
1 oz almond extract or lemon extract

DIRECTIONS:

Preheat the waffle iron for 10 minutes. Make sure the oil is in there so the pan doesn’t burn.

Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.

Measure the yogurt, milk, and butter in a Pyrex measuring cup; mix in the egg yolk and set aside.

In a Kitenchaid mixer, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla and almond extract.

Pour the yogurt mixture into the flour mixture and whisk until just mixed (DO NOT OVERMIX).

Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated (DO NOT OVERMIX).

Add half a cup of batter into the waffle iron. They say add it to the center. I spread it around a bit. Close the lid, let cook until there is no steam coming out of your waffle iron. I timed it, for me it takes 8 minutes. DO NOT open the waffle maker during these 8 minutes, you’ll lose all that nice heat that’s needed to make the waffle crispy. After 8 minutes, when the steam stopped, I opened the waffle maker and FLIPPED IT OVER and cooked it for another full minute. You know what? It steamed again when I flipped it, and I basically took the waffle out when the steam stopped. The proper color of the finished waffle is the same color as a waffle cone you buy at an ice cream shop. Lighter than that, and it is underdone.

When all the waffles are cooked, serve immediately with butter and maple syrup.

Hot and Crispy Waffles (Serves 2)

Hot and Crispy Waffles

I’ve made King Arthur Flour’s Buttermilk Waffles and Martha Stewart’s Buttermilk Waffles. Delicious but NOT CRISPY. I don’t like mushy waffles. Both authors recommend adding cornmeal to the waffles to make them crispy. That defeats the purpose of having waffles, IMHO.

Here’s a recipe for light and crispy waffles.It is PERFECTION in a waffle recipe. Make this, and throw out all your other waffle recipes FOREVER. I made the batter for the waffles before going to bed, and refrigerated the batter. Then I woke up in the morning and made waffles for the family. No problems doing it that way, no negative impact on the lightness of the waffles or their crispiness. You want to know how these waffles turned out? SO crispy they can be eaten without a dish. You know the indentations on the waffles dividing them into four pieces? My waffles (no, they are not burnt, that is what they look like when they are done) made a CRACKING sound when I bent them. AMAZING and delicious. And still soft and light and airy on the inside. Perfection on a plate. Oh, and the recipe below suggests putting the waffles in a warm oven to crisp up and serve. Don’t bother, they don’t need it.

The recipe was created by Pamela Anderson and published in Fine Cooking Issue 47. All right, I’ve linked to the original recipe. I’m confused between my notes and the original recipe, so I’m just keeping my own amendments because, frankly, they’re awesome.

YIELD: Makes 4 waffles. LITERALLY. And considering that the first waffle is a throwaway because the pan is never hot enough, it really makes three waffles. I personally ate two waffles, and could have gone for a third. I’m telling you, the recipe below is for a serving size of ONE PERSON, and maybe if you’re on some sort of diet, TWO PEOPLE.

SERVING SIZE: 2 people

INGREDIENTS:

3/4 c all-purpose flour
1/4 c cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 c buttermilk or yogurt
1/4 c milk
6 tbsp vegetable oil or melted butter
1 large egg, separated
1 tbsp sugar
2 tsp vanilla extract
1 tsp almond extract

DIRECTIONS:

I have a Proctor and Silex waffle iron. Yeah, the cheap nonstick nonflipping one from Walmart. Don’t bother spending more on a waffle maker, this one makes this recipe just fine. The key is to spray the waffle maker with nonstick cooking spray (or brush oil on the top and bottom grills) and let preheat for 10 minutes. The instructions say preheat until the light goes off. Whatever, my light constantly goes on and off for what seems like no reason.

Preheat the waffle iron for 10 minutes. Make sure the oil is in there so the pan doesn’t burn.

Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.

Measure the yogurt, milk, and butter in a Pyrex measuring cup; mix in the egg yolk and set aside.

In a Kitenchaid mixer, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla and almond extract.

Pour the yogurt mixture into the flour mixture and whisk until just mixed (DO NOT OVERMIX).

Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated (DO NOT OVERMIX).

Add half a cup of batter into the waffle iron. They say add it to the center. I spread it around a bit. Close the lid, let cook until there is no steam coming out of your waffle iron. I timed it, for me it takes 8 minutes. DO NOT open the waffle maker during these 8 minutes, you’ll lose all that nice heat that’s needed to make the waffle crispy. After 8 minutes, when the steam stopped, I opened the waffle maker and FLIPPED IT OVER and cooked it for another full minute. You know what? It steamed again when I flipped it, and I basically took the waffle out when the steam stopped. The proper color of the finished waffle is the same color as a waffle cone you buy at an ice cream shop. Lighter than that, and it is underdone.

When all the waffles are cooked, serve immediately with butter and maple syrup.

NOTE: Even if you leave these waffles sitting on the counter, they don’t get mushy. They crisp up a little more in the minute or so after you cook them. You could make a big bunch of these, freeze them, and reheat them like Eggo waffles and they should be great.

HOW I ATE THE WAFFLES: I ate these waffles the way I eat toast. I spread the waffles with butter, put maple syrup in each square, and then PICKED UP EACH WAFFLE QUARTER and ate it like toast. No fork and knife. No need to cut on a dish. THAT is a crispy waffle. YUM YUM YUM. Enjoy!

VARIATIONS:

Whole-Grain Waffles
Add 1/4 cup wheat germ to the dry ingredients.

Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.

Cornmeal Waffles
Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).

Cranberry Orange Waffles
Stir 2 tsp. finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

NUTRITION INFORMATION
Size : per waffle; Calories (kcal): 290; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 3; Protein (g): protein g 5; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 25; Polyunsaturated Fat (g): 10; Sodium (mg): sodium mg 380; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 1;