An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau and is an eggy leavened batter cooked between two plates of semi-spherical cells. They are best served hot, and often eaten plain. They can also be served with fruit and flavors such as strawberry, coconut or chocolate. It is referred to by its original Cantonese name(gai daan jai ), and in English, an egg puff, bubble waffle, eggette, egglet, and puffle. They are sometimes referred to as Hong Kong cakes in Chinatowns across America, especially in New York.
Egg waffle is one of the most popular Hong Kong "street snacks" and were ranked No.1 in a 100 most popular HK street snack listing. They have been a favoured street snack since their emergence in the 1950s, when they were made with coal fire heating and sold from street kiosks in Hong Kong.
1.According to the formula, the ingredients are well mixed and mixed.
2.egg waffle equipment connected to a temperature of 200 ℃.
3.Open the machine and brush the two templates with the right amount of vegetable oil,without using oil after baking a few times.
4.Tilt the following template to 45 degrees,pour the batter from the top evenly.After filling the entire template with the batter, close the top of the template.
5.Turn the two closed templates 180 degrees and bake for 3 minutes
