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| 朱咕力味雞蛋仔 |
很懷念兒時一些街頭小食,如雞蛋仔、龍鬚糖、缽仔糕等。龍鬚糖看似已經失傳,在美國就更難食到。前陣子買到從加拿大運來,卻是在香港製造的龍鬚糖,雖然包裝精美,又未過期,但食落都不及新鮮做的好。記得初來羅省時(1989),也曾在一間超市門口買過即做的,但近幾年也沒有遇過了,很可惜。
至於雞蛋仔,本地一些港式餐室也有供應。前陣子老公去香港,其中一樣手信便是做雞蛋仔的模。因為做雞蛋仔的粉槳不難,與做普通waffle相似,但沒有了那獨特的模便不成了。
(最新消息:現在不用返香港, Nordic Ware有新產品, 質量比香港的好(Williams-Sonoma and Cucina-Pro )
(最新消息:現在不用返香港, Nordic Ware有新產品, 質量比香港的好(Williams-Sonoma and Cucina-Pro )
雞蛋仔食譜
140g/一杯半 低筋面粉
7.5g/二茶匙 泡打粉
14g/ 一湯匙 吉士粉
28g/ 三湯匙 木薯粉
28g/ 三湯匙 木薯粉
2隻 雞蛋
140g/四份之三杯 糖
28g/二湯匙 牛奶
140g/三份之二杯 水
28g/二湯匙 油
1) 蛋加糖打勻, 加奶及水打勻.
2) 將所有粉類同篩勻,加入蛋槳內,攪勻。
3) 最後加油,攪勻。
4) 靜待一小時便可以.
5) 如喜歡其他口味,如朱咕力或綠茶口味,可在此時加入粉槳。
2) 將所有粉類同篩勻,加入蛋槳內,攪勻。
3) 最後加油,攪勻。
4) 靜待一小時便可以.
5) 如喜歡其他口味,如朱咕力或綠茶口味,可在此時加入粉槳。
注意事項:
1) 模具一定要燒熱及噴油才容易脫模,及要用小火。
2) 木薯粉英文是tapioca flour, 因不同產地有不同名稱,有些叫地瓜粉,太白粉,實在太混亂,所以認着英文標籤買比較安全,不會用錯。
3) 如買不到吉士粉,可用一茶匙雲呢哪香油代替。
4) 如有剩餘,放入焗爐焗一焗又會很香脆。
Due to popular demands, I need to put this post in English, too. Recently Nordic Ware made a Egg Waffle Pan and sold it exclusively through Williams-Sonoma. It has created a buzz in the Chinese community. The waffle mix they sell is not quite the same as the one from what we used to have in Hong Kong. If you want to make a genuine Hong Kong Egg Waffle, follow this recipe:
Makes 10 waffles using the small pan or 5 using the Nordic pan:
140g/1.5 cup cake flour
7.5g/2 tsp baking powder
14g/1 tbsp custard powder
28g/3 tbsp tapioca flour
2 eggs
140g/3/4 cup sugar
28g/2 tbsp milk
140g/2/3 cup water
28g/2 tbsp vegetable oil
1) Lightly beat the egg with sugar. Add water and milk.
2) Sift all the dry ingredients together and add to the egg batter. Blend well.
3) Add the oil and whisk until well blended.
4) Rest for an hour. (Optional: add chopped chocolate chips or green tea powder for a different flavor)
5) Heat the pan and lightly spray oil on it. Use low heat. Pour the batter onto the pan. Cover and flip it over. Cook for about a minute. Again, turn to the other side for another minute.
6) Carefully remove it and cool on a rack before serving.
Notes:
1) It is important to heat up the pan and then spray oil before pouring the batter in, otherwise it will stick to the pan.
2) The batter will expand a little bit. Pouring too much will make a mess. It takes practice to make a good looking waffle.
3) Leftovers can be reheated in a toaster oven for a crispy and crunchy snack.
4) Custard powder can be found in World Market. If it is not available, substitute it with 1 tsp pure vanilla extract.
4) 如有剩餘,放入焗爐焗一焗又會很香脆。
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| egg waffle with chocolate chips |
Hong Kong Egg Waffle
Due to popular demands, I need to put this post in English, too. Recently Nordic Ware made a Egg Waffle Pan and sold it exclusively through Williams-Sonoma. It has created a buzz in the Chinese community. The waffle mix they sell is not quite the same as the one from what we used to have in Hong Kong. If you want to make a genuine Hong Kong Egg Waffle, follow this recipe:
Makes 10 waffles using the small pan or 5 using the Nordic pan:
140g/1.5 cup cake flour
7.5g/2 tsp baking powder
14g/1 tbsp custard powder
28g/3 tbsp tapioca flour
2 eggs
140g/3/4 cup sugar
28g/2 tbsp milk
140g/2/3 cup water
28g/2 tbsp vegetable oil
1) Lightly beat the egg with sugar. Add water and milk.
2) Sift all the dry ingredients together and add to the egg batter. Blend well.
3) Add the oil and whisk until well blended.
4) Rest for an hour. (Optional: add chopped chocolate chips or green tea powder for a different flavor)
5) Heat the pan and lightly spray oil on it. Use low heat. Pour the batter onto the pan. Cover and flip it over. Cook for about a minute. Again, turn to the other side for another minute.
6) Carefully remove it and cool on a rack before serving.
Notes:
1) It is important to heat up the pan and then spray oil before pouring the batter in, otherwise it will stick to the pan.
2) The batter will expand a little bit. Pouring too much will make a mess. It takes practice to make a good looking waffle.
3) Leftovers can be reheated in a toaster oven for a crispy and crunchy snack.
4) Custard powder can be found in World Market. If it is not available, substitute it with 1 tsp pure vanilla extract.
How many pieces of waffles can you make according to your recipe ? 做到幾多底？
ReplyDeleteIt can make 10. This pan is way smaller (the widest side is less than 6 inches) than the one you have.
ReplyDeleteNot sure about mine is any bigger! William Sonoma pan is not as big as it looks in the picture. It turns out the 'gai dan jai' are quite small, smaller than the regular we normally have.
ReplyDeleteI tried the WS mix. It's ok and more like a cake texture. My first waffle was a total disaster because I didn't know what I was doing, kept flipping the pans. My second waffle was much better but we all felt it had slight 'ginger' flavor in it. Anyway, I plan to try your recipe today.
The same old saying: practice makes perfect. It really takes time to make a good waffle that comes out in one piece. Keep trying !
ReplyDeleteI tried your recipe the other day. The taste and texture were perfect! That's exactly what Gai Daan Jai should taste. They're very crispy as soon as I put them on the rack to cool off.
ReplyDeleteI still need to fine tune my skill to make them more presentable. However, my girls and I do love how it tastes. Thanks Passion Baker very much for your sharing.
Btw, I can make about 5 pieces of waffle using your recipe and the WS waffle pan.
Fantastic !! It does need to cool a bit to get crunchy. If you can make 5, then it is about twice as big as my little pan. It saves you time, too. It takes about an hour for me to finish one batch.
ReplyDeleteI just borrowed a WS pan from my friend and made your batter (now waiting for an hour for the batter to rest). I didn't have Tapioca Flour, so I substituted cornstarch. Hope it will have the same (chewy center) texture. Where did you buy your egglette pan in HK, is it easy to find, and how does the price compare to the WS one. I'm debating if I should invest in a $50 pan? Thank you for sharing your recipe. Can't wait to taste my egg waffles!
ReplyDeleteI got my pan from "I love cake" in Shanghai Street, Kowloon. It's below HK$200. I have a link to its website on the bottom of the post. The one from WS is bigger and the quality of the material is better than the one from HK. A friend of mine has both and she likes the WS one. As for the recipe, tapoica flour is what makes it different from other recipes. I have not tried using cornstarch to substitute it. Let me know how it comes out.
ReplyDeleteThe cornstarch substitute did not come out well. I'll need to get some Tapioca Flour from the Chinese market for my next attempt. Since the packages have various Chinese names, can you post a picture of the brand you like to use? Thank you.
ReplyDeleteKaren, I posted the picture already. Hope it help.
ReplyDeleteHi, just wondering, what brand of cake flour did you use? i have everything except that around the kitchen. Would you know if regular bleached all purpose flour works too? Thanks!
ReplyDeleteHi Patrick,
ReplyDeleteI use Softasilk from Pillsbury(Swan cake flour works as good). Using cake flour will give the waffle a more tender texture. Regular all purpose flour should be fine but it may be a little bit chewy.
Hi Phoebe,
ReplyDeleteIn step 4 (Rest for an hour), should I rest the batter in room temperature or in the fridge? By the way, what is the purpose of the wait? Thanks.
Hi Andy,
ReplyDeleteIt is fine to just leave it in room temperature. I guess the purpose is to let all the ingredients, especially the flour, to mingle together.
Hi, Phoebe,
ReplyDeleteI tried your receipe twice. They came out nice but not crispy enough. I don't know what I did wrong.
Hi Rebecca,
ReplyDeleteYou are on the right track. You just need to let it cool on a rack before eating. It will get more crispy when it is not hot from the pan. If that does not work, let it cook a little longer. It should help.
hello
ReplyDeleteI just tried this receipe but the waffle have burned a bit and they are not crispy at all.
As for the crispiness, I used conrstach instead of tapioca, so next time I'll try with tapioca flour.
As for the burn, I wonder if it's not because of the pan. I've got an electric pan that heats up to 220V. What should I do?
thanx for your help
Caroline
Hi Caroline,
DeleteI think you have to play around with the setting of your electric pan. It sounds like it is too hot for the waffle. I do not recommend you to substitute tapioca flour with other flour. It is what makes it distinct from other recipes. Let it cool down on a rack. It will be more crispy after cooling.