[first Taste Diary] Egg Waffles with Pearl Milk

[first Taste Diary] Egg Waffles with Pearl Milk

1. Add fine sugar to the eggs and beat them until the color becomes whitish and the volume becomes slightly larger.

2. Add milk, water, and corn oil to the eggs and stir well.

3. Sift in low-gluten flour, tapioca flour and baking powder and stir until there are no particles.

4. Pour the batter into the measuring cup for easy operation.

5. Preheat the mold on medium heat, both sides are required.

6. Brush the mold with corn oil.

7. Pour the batter from the outside to the inside and turn it over immediately after closing the mold.

8. Bake on a low fire, turn it over from time to time, and bake it until both sides are golden and then it can be demoulded.

9. Let cool on the grill.

10. Put the milk and black tea bags into the milk pot, stir while heating on a low fire, heat to a boil and then remove from the fire.

11. Cover the lid and let cool and strain out the milk tea.

12. Add whipped cream and sugar and beat until 6 is distributed. The milk cover should be fluid and thick in texture.

13. Cut the egg waffles into small pieces.

14. Put two ice cream balls.

15. Fold the egg waffles around the ice cream, put an ice cream ball, and top with the milk cover.

16. Just pour the pearls on the surface.

Tips:

/pearl/
1. You can buy pearls ready-made, or you can make them yourself.
2. For details, please refer to the previous video "Brown Sugar Pearl Hits Milk"
3. The pearl flour is tapioca flour, it is not recommended to use other starches instead.

/Egg waffles/
1. The eggs don't need to be beaten completely, just beat them slightly until they become larger, whitish, thick and flowable.
2. After the egg liquid is beaten, add other materials and stir at a fast speed to avoid excessive defoaming.
3. The flour must be sieved, because the eggs in the batter are beaten. If the flour is not sieved, it will tend to agglomerate when stirring. Excessive stirring will defoam the batter. The baked egg waffles are not soft anymore.

/Milk tea milk cover/
1. Milk is easy to burn, and the amount of milk in the formula is small, so when boiling milk tea, it needs to be heated on a small fire, and it is not allowed to open a high fire for quickness.
2. When filtering milk tea, press the tea bag with a spatula or spoon to filter out the tea liquid in the tea bag.
3. For the flowable whipped cream, I personally recommend using a manual whisk, so that you can grasp the degree of whipping. (Novices can use electric whisk)
4. It is recommended to put ice water at the bottom of the bowl or operate in an air-conditioned room when whipping cream in summer.