Best Chinese Egg Puffs Recipes

HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY

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!

CHINESE EGG PUFFS

Steps:

• Pre-heat an Æbleskiver pan over medium heat. Put a small amount of butter or oil in each hold and heat until hot.
• Combine all ingredients and stir until well mixed.
• Fill each hole with batter and let cook for several minutes (about 3).
• Using a chopstick or knitting needle, flip the half-cooked batter 1/4 turn (90 degrees).
• Let it cook for another minute or so, flipping 1/8 of a turn each time part touching the pan starts to dry up. They are done when a toothpick inserted in the middle comes out cleans.

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.