Egg Waffles

Egg Waffles

1. Mix low powder and baking powder for later use

2. Add fine sugar to the eggs and beat them moderately. I usually use three eggs, but the weight of the eggs will be different every time. It’s okay. Just adjust it with the amount of water, which means that the amount of eggs plus water is 150 grams.

3. Add water and milk and beat well on low speed

4. Add corn oil and continue beating at low speed

5. Sift in the mixture of low flour and baking powder, stir with a whisk at low speed to form a batter, cover with plastic wrap and let stand for 20 minutes

6. Preheat the mold, brush a thin layer of oil, pour the batter, close the mold, heat for 30 seconds on low heat and turn it over

7. The whole process needs to be turned continuously, and the position of the mold must be moved, so that every part of the mold is evenly heated

8. It’s almost the same until the two parts are baked into golden yellow and the mold no longer emits heat from both sides.

9. The prepared egg waffles are gently moved to the drying net and allowed to cool for a while. It tastes good to eat while it is hot or cool, but it’s best not to save it until the next day, it’s not like it was on the first day. Crispy