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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Add 2 eggs and 140g sugar, use an electric mixer at high speed to dissolve the sugar until the egg mixture becomes pale and thick.
Watch out
The mixing bowl must be completely free of oil and water
otherwise, if a drop of oil gets in, the eggs will never whip up and will remain liquid
Add 140g water and 35g evaporated milk, mix well with a wooden spoon until the liquids are completely combined.
Watch out
Pour the water and evaporated milk slowly
otherwise, they may splatter out of the bowl
Sift 140g cake flour, 30g tapioca starch, 10g custard powder, and 2g baking powder once, and mix well for later use.
Watch out
The flours must be thoroughly sifted
otherwise, the batter will have lumps that affect the texture
Pour the egg batter into the flour and mix well, stirring continuously until the batter is completely blended without any flour lumps.
Watch out
Pour the egg batter into the flour while stirring
otherwise, the flour will form hard-to-mix lumps
Sift the batter once until the texture becomes smooth and flowing.
Watch out
You can use a spatula to help press through any remaining lumps while sifting.
Add 2 drops of vanilla extract and mix well.
Watch out
Only add 2 drops of vanilla extract
otherwise, the flavor will be too strong and overpower the egg aroma
Add 15g cooking oil and mix until the batter texture is smooth and uniform.
Watch out
The oil must be fully incorporated into the batter
floating on the surface will affect the baked texture
Wrap the mixing bowl with plastic wrap and refrigerate to rest for 1 hour, completing the chilling process.
Watch out
Must refrigerate for enough time
otherwise, the egg waffles will not turn out crispy enough
After 1 hour, take the batter out from the refrigerator and stir it to restore the chilled batter to a fluid and uniform state.
Watch out
Must stir well after taking out from the refrigerator
otherwise, settled starch will separate
Use a silicone brush to apply a little oil on both sides of the egg waffle maker and preheat it until the surface is evenly coated with oil.
local_fire_departmentMedium heat preheatWatch out
The oil must be brushed evenly and the mold must be hot enough
otherwise, the batter will stick badly
Stir before pouring, and pour an appropriate amount of batter into the egg waffle mold until the batter fills every circular grid.
local_fire_departmentMedium heatWatch out
Do not pour too full
otherwise, it will overflow everywhere when closing the mold, making cleaning troublesome
Close the egg waffle maker, flip the machine, and bake for 2 minutes until one side of the egg waffle is shaped by heat.
local_fire_departmentMedium heatWatch out
Wear heat-resistant gloves when flipping the machine
otherwise, the hot metal will burn your skin
Flip again after 2 minutes, bake for another 3 minutes, and place on a cooling rack once baked until the egg waffle crust is golden and crispy.
local_fire_departmentMedium heatWatch out
Be careful of steam burns when opening the mold and moving the egg waffle to the cooling rack
otherwise, hot steam will scald your fingers
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