Bubble Waffles Recipes
BUBBLE WAFFLES
These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
- Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
- Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.
Nutrition Facts : Calories 675 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, custard powder, tapioca starch, large eggs, sugar, water, evaporated milk, vanilla extract, vegetable oil, oil
Provided by Alvin Zhou
Categories Desserts
Time 1h15m
Yield 3 waffles
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
- Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
- Add the water and evaporated milk to the egg mixture and stir to combine.
- Slowly add the dry ingredients to egg mixture and mix until well combined.
- Stir in the vanilla and vegetable oil.
- Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
- Transfer the batter to a spouted liquid measuring cup for easy pouring.
- Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
- Serve when the shell has cooled and become crisp, but is still slightly warm.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 74 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 24 grams
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- In a large bowl combine the flour, baking powder, cornstarch, and salt; whisk to combine. In another bowl whisk together the egg, sugar, milk, water, butter and vanilla. Whisk the egg mixture into the dry ingredients just until combined.
- Spray each side of the waffle pan with nonstick spray. Pre-heat the Waffle Puff Pan on medium heat for 3 minutes (if you have an electric waffle maker, plug it in and follow the machine’s directions). Pour in ¾ cup of waffle batter, making sure to fill all the bubbles. Flip the waffle maker over and cook for 3 minutes. Flip the waffle maker again and cook for another 2 to 4 minutes or until golden brown.
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