HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, custard powder, tapioca starch, large eggs, sugar, water, evaporated milk, vanilla extract, vegetable oil, oil
Provided by Alvin Zhou
Categories Desserts
Time 1h15m
Yield 3 waffles
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
- Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
- Add the water and evaporated milk to the egg mixture and stir to combine.
- Slowly add the dry ingredients to egg mixture and mix until well combined.
- Stir in the vanilla and vegetable oil.
- Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
- Transfer the batter to a spouted liquid measuring cup for easy pouring.
- Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
- Serve when the shell has cooled and become crisp, but is still slightly warm.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 74 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 24 grams
HONG KONG STYLE EGG TARTS RECIPE BY TASTY
Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract
Provided by Tasty
Categories Desserts
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
- Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
- To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
- Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
- Strain the filling to ensure no lumps. Chill in the refrigerator.
- Preheat the oven to 400˚F (200˚C.)
- Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
- Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
- Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams
EGG WAFFLES OR GAI DAAN JAI
Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.
Provided by Ambervim
Categories Breakfast
Time 10m
Yield 5 Egg Waffles
Number Of Ingredients 14
Steps:
- Whisk together egg yolks, milk, vanilla, butter and sugar until well combined.
- In another bowl, whisk together the flour, baking powder, nutmeg and salt.
- Bea egg whites to medium peaks.
- Whisk egg yolk mixture into the flour mixture until there are no lumps.
- Fold in one-third of the egg whites to the batter and stir until lightened.
- Gently fold in the remaining egg whites in 2 additions.
- Set a wire rack out.
- Preheat both sides of the pan over medium heat until hot.
- Lightly brush each side with oil an pur batter into the center of one side and swirl it out a bit. Immediately place the other side of the pan on top, flip the pan and cook for 2 minutes or a bit more.
- Flip the pan over and cook until the waffle is golden brown on the other side - about 2+ minutes.
- Open the pan and tip the egg waffle out onto the rack. Let it cool for a couple minutes before serving.
- Repeat with remaining batter.
- Sprinkle with a bit of powdered sugar and enjoy. Or put syrup on it.
- Optionally, lay fresh fruit and/or coconut on one side and roll it up for a great hand held snack.
- Be creative with the additions.
- The cooking time is for 1 waffle.
- Some people break apart the eggs. This is great for young children.
Nutrition Facts : Calories 358.2, Fat 18.4, SaturatedFat 10.3, Cholesterol 187.1, Sodium 410.7, Carbohydrate 38.3, Fiber 0.6, Sugar 10.6, Protein 8.4
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