Thursday, 1 September 2016

Egg Waffles | Recipe

180g of all-purpose flour,
1 tbsp of custard powder,
7g of baking powder,
28g of tapioca starch,

2 eggs,
120g of sugar,
28g of evaporated milk,
1 tsp of vanilla extract,
140ml of water,
25ml of vegetable oil,

extra vegetable oil to grease the pan

1. Sift the flour, custard powder, baking powder and tapioca starch into a large bowl and then set aside.
2. Whisk the eggs and sugar until well homogenised/mixed.
3. Add in the evaporated milk, vanilla extract, water and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk briefly until just combined. Sift this mixture with a strainer into a measuring jug with a spout.
5. Grease an egg waffle pan liberally with vegetable oil. Preheat both sides for 1 and a half minutes over a medium flame.
6. Pour batter and fill about 80% full. Close pan and flip the pan quickly to evenly distribute the batter.
7. Cook on each side for 2-3 minutes. Once done, use skewers or a fork to remove the waffle.
8. Let cool slightly and serve warm whilst crispy on the outside and soft on the inside. Enjoy!

Where to get the waffle pan from:

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