Same Style As Michelin, Net Red Salted Egg Yolk Egg Waffle
1.
Add fine sugar to the eggs and beat with an electric whisk until the volume expands and the color becomes lighter.
2.
Add evaporated milk, clear water, and salad oil in sequence, and stir evenly. Add each liquid and stir evenly before adding the next.
3.
Mix low-gluten flour, tapioca flour, and baking powder through a sieve, add to the egg liquid and stir evenly until no particles are smooth.
4.
Pour the batter into a pointed cup, cover with plastic wrap and let it stand for 30 minutes.
5.
Chop the salted egg yolks and set aside.
6.
Preheat the mold, brush both sides with a little oil, sprinkle with salted egg yolk, pour into the batter, tilt the mold up and down to make the egg waffle liquid evenly distributed in the mold, close the mold, turn it over immediately, and bake on low fire for about 3 minutes. Until the color is satisfied.
Tips:
1. Defrost the salted egg yolk, preheat the oven in advance, and bake at 170-180 degrees for 10-13 minutes.
2. Turn the mold quickly so that the egg liquid can flow into the other side of the mold.
3. When starting to bake, do not open it frequently to see the color. Improper operation can easily flatten the shape or separate the two sides. It is best to open only one seam to see the color.
4. Don't pour too much egg yolk liquid, it can't fill up every grid, so it will overflow easily. Pour an appropriate amount of hen egg liquid in the center of the mold and tilt it up and down to make it roughly distributed in each grid.
5. Be sure to have a low fire, first turn on the gas stove to the minimum and then adjust the temperature a little bit for the best.
