This recipe has been developed and tested. The secret for crispy waffles, perfectly crisp on the outside and fluffy on the inside. These are a popular Chinese street food that you can make at home with the bubble waffle maker, the result is crispy edges and soft, chewy bubbles. A comforting treat for any occasion and can be enjoyed at anytime of the day. Waffles, don't just have to be sweet fillings like ice cream, freshly whipped cream, or toppings with fruits and salted caramel and they can be savoury like avocado and scrambled egg, cheese and smoked ham and bacon or a bland plain, completely naked, the fresh warm bubble egg waffles are a wonderful treat, my absolutely favourite!
Ingredients
(A)
70g / 7 tbsp cake flour/premium plain flour
8g / 1 tbsp milk powder
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
4) Remove the side of the pan the finished egg waffle is clinging to, and hold it above a plate with the waffle upside down. Using a tongs or spatula, gently loosen it from the pan, starting on the top edge. Repeat with the remaining batter re-greasing pans first, remove it and cool on a rack before serving.
Recipe Source: Josephine's Recipes
(B)
35g / 3 tbsp granulated sugar
30g / 35ml whole milk
1 tsp vanilla extract
1 medium free range eggs, cold
(C)
Vegetable oil, for greasing waffle machine
Method:
1) In a large bowl, add all of the ingredients and mix together until a smooth batter is formed. Cover with the cling firm, store your mixture in the coldest part of the fridge for 30 minutes to a few hours, until ready to use. If you hurry up, it works by just resting in the warm temperature for a few minutes.
(C)
Vegetable oil, for greasing waffle machine
Method:
1) In a large bowl, add all of the ingredients and mix together until a smooth batter is formed. Cover with the cling firm, store your mixture in the coldest part of the fridge for 30 minutes to a few hours, until ready to use. If you hurry up, it works by just resting in the warm temperature for a few minutes.
2) Before you start, preheated of the pan for about 2 minutes, brush the bubble waffle machine with a little cooking oil.
3) Turn off the heat, pour in the batter, filling each hole evenly. keep the lid of your waffle maker closed while you wait and then set over a heat for 2 minutes, and turn it off again, rest for another 2 minutes, until golden and crispy on the outside.
4) Remove the side of the pan the finished egg waffle is clinging to, and hold it above a plate with the waffle upside down. Using a tongs or spatula, gently loosen it from the pan, starting on the top edge. Repeat with the remaining batter re-greasing pans first, remove it and cool on a rack before serving.
Recipe Source: Josephine's Recipes
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