Bubble Waffle recipe

Cách làm bánh trứng gà non thơm ngon, béo ngậy

Pandan Flavored Egg Puffs

Hong Kong Eggettes (Daan Jai) for Mother's Day - Dessert First

Hong Kong Style Egg Waffles Recipe - Little Panda Mommy

Hong Kong Style Egg Waffles Recipe - Little Panda Mommy

Egg Waffle Hong Kong Style 👌 - Homemade Egg Waffle Recipe - How to Make Soft and Crispy egg waffles

Bubble Waffle Recipes: Easy, Best - Recipes - Cutsidedown.com

Hong Kong Egg Waffle - The Missing Lokness

Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour)

Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour)

Hong Kong Egg Waffles

Hong Kong Style Egg Waffles Recipe - Little Panda Mommy

We Made Hong Kong's Famous Egg Bubble Waffle | Inga and Alvin set off to explore their favorite street foods, one of which is the famous Hong Kong egg bubble waffle. Join them on their journey to... | By Tasty | Guys. I'm Alvin. Izinka. And we love food. We do love food especially street food. I think it's safe to say that when we travel, it's for food. Our stomachs always tell us where we should go next. So, where are we going today? We are going to be trying some awesome egg waffle which is from Hong Kong. There's a place in Chinatown that makes egg waffle. They're going to kind of show us how they do it. And then we're going to try and bring us back to the office and try to make it in the tasty kitchen so then you guys can also have it at home. And hungry? Super hungry. Alright, let's go. Let's go. Why are you, why are you running? I thought you were running. Hi, Michael. Hey. Hey. How's it going? Tell us a little bit more about Egg Loot. We actually start the store three years ago. It's kind of influence from the great street food culture that we have in Hong Kong. It was like a big part of my childhood and I decided I wanted to turn that into business. Alright, what do we have here? So, we have our core ingredients for making egg waffle so our eggs of course dry mix, wet ingredients, and butter. And what is this? This is our egg waffle add. Love that. I want to show this because this is like your secret mix. Yeah. Michael won't tell us what's actually in it. So, I cock my eggs and then I pour my sugar in. Whisk it. It's really pretty much almost like making a normal waffle. Yeah, almost looks excellent but we use a lot more egg. Give it that eggy flavor that like nice custardy taste to it. So, we mix it to it's like a pretty incorporated consistency. Milk, a little bit of vanilla extract, dry ingredients. Ooh. Go this one? Yeah. Kinda go in. Smooth. So I pour my butter in. Ooh la la. It smells so good though. So we actually let it rest for overnight. It helps it rise a little bit. Right. Is there yeast? Is there yeast? There's baking powder. Oh oh yeah. What's that? So this is our butter that we had sit overnight. It's a lot thicker and smoother. It's golden. That's what our batteries look like. I know. I'm trying to memorize this color right now. Are you ready for this egg waffle? I'm so ready. You know when they make it and on the streets they go like turn. Turn. Yeah. Yeah. Turn. Turn. Feel like I'm shooting at a child. Sorry, I need some room for the shot. Here we go. So, I pour it in. Ooh. Wow. Swivel it around. Like it looks so good on this camera. Oh my god. Swivel it around on the bottom. Yeah, just so it gets like the right eggy shape to it. Turn. Set the timer and now we wait. Oh, it comes with a timer. Yes. It smells so good. Where did you get this machine? Um we got import from China. It's a like. I hope Amazon has. There's like a story about how chefs used to have like these throwaway eggs like they're broken eggs and they used to wanted to make into cake instead of throwing it away. Oh, cool. It's ready. Here we go. Alvin, you gotta be gentle. I will be gentle. Oh, Wow. Now that, this looks so legit. What do you think makes a really good egg waffle? Well, great egg waffle is usually really crunchy on the outside and then, it's like airy and gooey on the inside. Can we eat this? Yeah. Let's do it. Alright, I'm just going to do this. So good. And it's like nodded really sweet. It's chewy on the inside. Crispy on the outside. This was so good. I love it like just the traditional style but I also know you do some really cool stuff here. Can we try it? I mean we have a bunch of different really cool options and we're all about picking whatever you want. The egg waffle glowed up. Glow it up. Can we get it before the ice cream melts? Yeah. Alright. Well, Michael, thank you. That was amazing. Thank you for showing us both the traditional egg waffle as well as the modern. Modern egg loo. I feel like we have our work cut out for us. Yup. I'm going to take this fast now. I'm going to ask her to share with you. Alright, bye Michael. Bye. Thank you. Alright, so we are back here in the Tasty Kitchen. And we have been testing a lot of recipes since we've been back here. I think that we have found the one. The one. So first up, before anything else, we want to kind of combine all our dry ingredients and we want to sift that just to make sure there's no lumps. Alright, I will. First, I'll be sifting duty. Sifting. Oh, you want me to pour? Yes, please. Okay. I'm on sifting duty, remember? First off, flour. We have the tapioca starch. This is basically what kind of helps make it more chewy, yaking powder. This is just to help it rye a little bit. Last thing in terms of dry ingredients is this custard powder. This is actually using a lot of like Hong Kong I think baking goods like egg tarts. Oh, sorry. Sifting duty. You had one job. We only have one job. And we're just going to give these dry ingredients a nice, old mix. And then, this is pretty much done. You don't actually have to mix it for that long. And we are going to bring in the wet ingredients. So, let's go get some eggs. Let's go get some. Okay, hold on. Am I supposed to go? So we have our wet ingredients and we have a double boiler set up. Pot of water going underneath and a clear last bowl on top. Two tiny eggies. Alright, I will name my egg, Jim. What will you name your egg? Bye, Jim. Okay, that's one. Alright, we're going to give these eggs a whisk. We're not trying to cook the eggs here but I think the heat kind of just helps become a little more fluffy. When the yolks and the white are together as one. As one. As one. Oh, that was poetic. We can add in the sugar slowly but surely and then, the heat kind of helps the sugar dissolve. You whisk together eggs and sugar together and you go kind of fast. Oh, look at you putting that elevation on that. It kind of makes the eggs a little bit fluffier and you end up with like nice ribbons which is kind of cool so. Nice ribbons. Go, go, go. We're supposed to do this for 5 minutes. You know that right? I'll I'll go for another minute or two. What's that? Are you are you putting a spell on the egg? I can take over. For the people who are wondering, is this 5 minutes really necessary? Our culinary team did try one without, you know, beating it like this but what happened? It was not as fluffy and we want to give you guys a recipe that's like legit. So, it sounds like a lot of work but it's going to be worth it in the end. Okay, but as you can see, it's getting lighter and paler in color. It's getting a little more fluffy How's your arm? It's a bit tired. Look at that. It's like ribbons. There's no ribbons. You made that up. Jim and Guritama have become great friends and we're going to keep going. So next stop, we This is what I have to do when I work with Alvin. Next up, we have some evaporated milk and some water. So, we're just going to go right in here with the milk. That was graceful. Give me that. Y'all see that? Tasty producer right here. But you want to be careful, right? Cuz there's a lot of bubbles right now. We're going to combine these two now. Yes. These are just the dry ingredients from earlier. So, I'm just going to gently do this. Oh, it's getting thicker now. Getting thicker. Inka has a more gentle touch. She's going to take over right now but basically, if you beat it too much, the gluten in the flour starts to really get worked up and get tight and we don't want that. We have vegetable oil and some vanilla. You look beautiful. Yeah. Oh, yeah. Oh my god. Ta the. I cannot. I stopped mixing because I think it's pretty much done. Super important next step. You want to run this through this again especially when it's Alvin who's sifting the ingredients. Know, you just want to make sure. Let's go, Alvin. So, alright, ready to fix my problems? No. Alright, so on top is your layer of mistakes and on the bottom is a filtered out perfection. So now, it's really important that you rest your batter. Reason we need to do that is because you wanted to retain that fluffy texture and if you don't do that, you're just going to get some like harder waffles. We just need plastic wrap. On it, chief. Yeah. Whoo. Whoo. Whoo. Whoo. Whoo. Help. What are you? Ready? Alright, go to sleep, Jim. One, two, three. Alright, good night. Sleep well. We'll see you in a bit. Alright, so our batter is resting and you're probably wondering what is this big machine. This is actually the traditional OG egg waffle machine. It's probably the ones that we see actually on the streets. I saw this growing up in Hong Kong. You open it. It's got these like long handles. It was the closest we could get at least to like the actual thing but it was very expensive. So, there is an alternative. If you do not want this machine, you can get the one. This is sort of like a regular waffle iron cost around thirty-five. Has the same amount of holes. It looks super similar. But we're going to show you what each of these machines. Yes. Does to their waffles and. Let's go get that batter. Oh that sounded cool. So, this has been rested overnight. I want to show you guys. Look, look at this. This is that ribbony texture we were talking about. It is so beautiful. Wait, look. Whoa. Will you do the honors of turning Bob on? You don't have to name everything. I want to make it big. No. No. So we've turned it up to 200 degrees Celsius. Get lit. It's around the 40425 Fahrenheit range. I think the beauty of a really nice egg waffle is that it's smooth. It's one piece. This is why Alvin's really taking a lot of time here to slowly dab away. Every little hole needs to be filled. So where did your brain go? My brain is just like any other brain. So, it is getting pretty steamy in here. This is when you know it's ready. I'm going to fill this up to around 80percent. Give it a little twirl and then I'll pick it up from there or Elvin will take it away. Alright, here we go. This is super intense. This is it. Okay. Alright, time's ticking. Let's go. What's happening? So, I'm just doing a little thing to cover all the areas that I'm going to seal it. You can imagine the batter going left and right and filling all those holes. I'm just going to turn it upside down. The challenge is if you don't do it fast enough, it all cooks. Two and a half minutes on the clock. Yeah, that was. I did good. If I didn't know who you were, I would buy one from you. Alvin, please tell us about this cool setup because in Hong Kong when we buy this from the street vendors, they have the beautiful like U shape but Alvin came up with a solution. But if you take two bowls and you put a round wooden rolling pin and you rest the waffle that's hot like this, it will naturally fall and it'll be great. She said I'm a genius. I am going to get a wooden spoon or a chopstick. Alright, time's ticking. We got 1 minute left. Oh, it smells good. I'm going to open it. Wow. And I think because you really oiled this real well, it came right off. You ever go on ice cream shop and they're making fresh waffle cones? Yes. Yes. It smells crazy. Okay, so let's take this out. Do you want to invert it? Invert it. Yeah. It's hot. Whoa. Look at that. It's hot. There's a lot of sugar but they get hard over time so you need to set. Why are you dancing? I'm going along with the beef with your words. Alright, so it's hot, you gotta cool it, you gotta make sure it molds together so you put it on this thing and once it cools down, it will become a nice cone taco U-shaped crispy, delicious egg waffle. In in normal human words, once it cools down, it will harden. How about you try to make this time Alvin and just see if we get that beautiful golden brown color my turn alright up left right you know like Alvin does like this whole body movement yes you guys don't have to do that you can just do it with your wrist two and ahalf minutes it's puffing already wow got you a cooling rack tell me a story about your memories of egg waffle egg waffle were kind of like our treats you know it's like it was cheap it was on the go smell of it reminds me of that time so it's a very smell. Are you are you nervous? Uh slightly. I kind of want to. Oh. There it is. Oh. Oh. Oh. Oh. Oh. Oh. Yay. Ooh. This looks really good. Alright, let us take this out. You want this? I got it. It's okay. Giant coffee beans. Little butts. Look at this. We made a couple more. I think we're ready to open shops. Yeah. What are we going to name the shop? Egg Egg. Egg Egg's Friends. Alright, we're going to come back to that. We're going to do one more egg all waffle on that other machine we're talking about. It's right here. We want to make sure that this can also turn into this. Just like before, we're going to oil it as well. Alright, we're going to close. So, this one, the movement is a little junky so it's a little more playful. Oh, that's it. Let's just say it looks a little different than the one we made. Got it? I do got it. Go Alvin. Oh hot hot hot. That's okay. Look at that. Yay. Here if you look at it. Yeah. It's super similar. Mm hmm. Wow. I'm so happy. So, as you can see. You too can achieve a great egg waffle. We're going to do a little taste test and it's so crispy. Did you hear that? Oh my god. Childhood. You can see that these little bits, they're super crunchy and crispy. One side is clearly more hollow and the other side is more cakey. This is what you want, right? Cuz when you do the twirl thingy, you get the chewiness from the denser side but you get the light puffiness from the side that's a little more open. This is how it's normally served. Alvin somehow found these brown paper bags but now, the real test is. Can we sell them? And this version live up to this version. Alright, here we go. It's still got pockets of air in it. There's still some little hollow pockets. It's not as much as the other one. Cheers. Still crunchy. But look, it's a little darker. It's a little shinier. I think that's because the high heat in the other pan almost caramelizes some of the sugar more. Honestly, if you gave me both. I would buy both. I never thought I would be able to eat something so local to Hong Kong's culture here. We're going to have the recipe fully in description box. If you guys have any other sheet food suggestions that you think we should be doing. Let us know in the comments and see you guys next time. You really going to take all those? Bye, Alvin. Inka please. Inka please. I bought one. Inga please. Oh, thanks.

Pandan Flavored Egg Puffs