![]() Cover the batter with cling wrap and refrigerate for at least an hour.Add in the vanilla essence and mix well.Stir thoroughly until a smooth batter is form. Add the sieved flour mixture (1.) into the egg mixture (2).Add in gradually the evaporated milk and still water. Beat the eggs and mix in the white sugar using a wooden stirrer.Firstly mix and sieve the plain flour + baking powder + custard powder + topica starch.But what a mother can do is to learn making so at home, at least to give that tiny little chance to my next generation the opportunity of tasting that rich egg aroma over the other side of the world. My son is already the generation which is born overseas … it is not possible for him to fully understand that feeling that I have with the Hong Kong Egg Waffle. I can never forget about that special bond I had with the Hong Kong Style Egg Waffles … perhaps I should have said I am reluctant to have forgotten about it, probably due to the fact that the deep rich egg aroma has concealed within it my personal growing up memories in Hong Kong. I grew up with the ‘companionship’ of the Hong Kong Style Egg Waffles … My special feel with the Hong Kong Style Waffle However, the original flavour still remains as the majority out of all. Nowadays, the Hong Kong Style Egg Waffle has its original formula improved to also come in an array of different flavours and they include chocolate, strawberry original flavour with shredded coconuts, black sesame, etc. However, most people nowadays use electric stove tops due to cost efficiency and safety reasons. Traditionally, the Hong Kong Egg Waffles are made over charcoal flames. Sugar, flour and evaporated milk were added to an egg batter and was poured into a honey-comb metal plate to cook into waffle. In an effort of making use of some cracked eggs, an Asian grocery shop’s owner made an attempt of developing this egg batter. In accordance to information available, the Hong Kong Style Egg Waffle is originated in the 1950s. It is in fact hollow in shape … it gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness. Piece by piece they come in a golden coloured honeycomb shape and gives out a rich aroma of cake flavour. ![]() The end result is a treat that I look forward to experiencing again in the future.The Hong Kong style Egg Waffle is a unique street hawker food in Hong Kong. It makes for a fun eat either way, with you having the option to pull at the bubbles as you eat your way through the ice cream or to chow down on them the way you would a regular cone.įlavor and toppings are about what you'd expect: You get your standard issue vanilla, chocolate and strawberry options along with green tea, red bean and banana pudding ice creams, with a variety of nuts, candies and fruit making up the topping selection. I thought the regular was the better of the two options, as even with its unique shape it was still fundamentally waffle-like. Matcha was fine, but almost too cakey without adding enough flavor to make up for it. When I visited, there were two choices for the base-regular and matcha-with the potential for chocolate on the horizon. It's a cute location, on the verge of being too small for the amount of interest it gets, and as more people lined up to order their bubble waffles the space was crowed but not uncomfortable. On a cold Friday night, there was a steady flow of customers inside Bubble Egg, located at 9188 Bellaire Blvd., Suite B.
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