Name: [waffles] Custard Waffles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Whole egg; 60g Sugar; Some salt; 2g milk; Some Low powder; 150ml corn starch; Some Baking powder; 160g olive oil; 1 piece lemon; Some Faxiang; Some carrot; Some chocolate

[waffles] Custard Waffles

1. The egg and sugar are mixed together.

2. Mix the eggs and sugar well until the sugar melts.

3. Add milk and stir well.

4. Weigh the low-flour, cornstarch, salt, and baking powder.

5. Sift the mixed powder for later use.

6. Strain the beaten egg liquid and add it to the sifted powder.

7. Stir the egg liquid and flour well.

8. Add 20 grams of olive oil.

9. Stir the olive oil and the batter and let it stand for a while until there are no particles in the batter.

10. Pour the fused batter into a cup or piping bag (this is more convenient to fill in the mold)

11. Put the mold on the stove and heat it for a while (just like normal cooking, the pan should be preheated for a while to avoid sticking to the pan).

12. Brush the right amount of olive oil up and down in the mold (the amount should be more to avoid sticking to the pan, and the baked waffles will fall off automatically and won't stick to the pan).

13. Pour the adjusted batter into the mold, filling the mold.

14. Then put the mold on the stove and heat it with a small fire. After heating it for a while, you will hear a sizzling sound, and heat will escape from around the cake mold.

15. You can feel that the upper cover of the mold is slowly pushed up, and both sides are heated for about 4 to 5 minutes (depending on the size of the heat). When the heat is gone, it is basically better.

16. At this time, you can slowly open the cake mold, if it has been baked, the cake will naturally fall off (do not add more oil to avoid sticking to the pan)

17. Shake the baked waffles lightly in the pan and pour them directly into the pan.

Tips:
1. The cake mold must be heated for a while, and then apply oil (the amount of oil must be more, so that it will not stick)

2. The fire temperature must be lower to extend the baking time, so that the baked cakes will be golden in color and will not be smeared. The low fire baking is easier to succeed and can remedy the unbaked cakes.