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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Mix 2 tbsp custard powder, 60g tapioca flour, and 20g baking powder into 280g flour.
Watch out
All dry powders must be thoroughly mixed
otherwise, fermentation and texture will be uneven
Sift the mixed dry ingredients and set aside.
Watch out
Ensure no lumps remain during sifting.
Crack 4 eggs, add 200g sugar, and mix well.
Watch out
Sugar must be fully dissolved, otherwise there will be sugar granules at the bottom.
Add 60g evaporated milk and stir slowly until combined.
Watch out
Add evaporated milk gradually to avoid splashing.
Add 300g water in several portions and stir well.
Watch out
Adding water in portions helps liquids blend more easily.
Add flour into the egg mixture in portions, stir slowly until smooth, and rest for 10 minutes until completely free of lumps.
Watch out
Flour must be added in batches and stirred thoroughly
otherwise, lumps will form and ruin the texture
Add 10 drops of vanilla oil, mix, and finally add 50g vegetable oil and stir well.
Watch out
Vegetable oil must be added last and mixed well, otherwise oil-water separation will ruin the batter.
Place in the refrigerator to chill for 1 hour up to overnight before use.
Watch out
Use the chilled batter within 2 days to ensure freshness.
Be careful of burns when operating hot electrical appliances, avoid touching hot metal molds.
Prepare the egg puff machine, preheat to 180°C, and brush a small amount of oil onto the molds.
local_fire_department180°CWatch out
The mold must be preheated properly and oiled evenly
otherwise, the batter will stick and break
Wear gloves when operating hot molds to prevent burns from overflowing batter or steam.
Pour batter into a cup, fill the mold to about 80% full, shake left and right until filled, immediately close, flip, and shake within 10 seconds.
local_fire_department180°CWatch out
Must close and flip within 10 seconds of pouring, otherwise the grid won't fill properly and shape will be ruined.
Steam will escape when opening hot molds, keep your face away to prevent burns.
Bake 2.5 minutes on each side, total 5 minutes, open to check and remove when about 70% done.
local_fire_department180°C, 2.5 minutes per sideWatch out
Must bake 2.5 minutes per side
otherwise, the inside remains uncooked and crust won't crisp up
Turn on the fan immediately after removing from the oven for about half a minute. Enjoy within 10 minutes for best texture.
Watch out
Must blow with a fan immediately after taking out, otherwise trapped steam will make the crust soggy.
Add a little beer into the remaining batter, mix well, and pour into the mold to bake.
local_fire_department180°CWatch out
Add beer in moderate amount
too much will make the batter too runny and affect shaping
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