In Hong Kong these soft waffles are sold as street food.  They are made in a stove top pan that makes round instead of square indentations.  It is the custom to top them  with Nutella, Peanut Butter and/or Sugar and to roll them up and eat them as you walk along the streets


A rolled Hong Kong Waffle


4 Egg Yolks                                                             1 ¼ cups Cake Flour
½  cup Sugar                                                          1 ½ tsps. Baking Powder
¾ cup Milk                                                             Pinch Freshly ground Nutmeg
1 Tbsp. Vanilla                                                        1/8 tsp. Salt
6 Tbsps. Butter, melted                                           6 Egg Whites
  1. Begin heating a Belgian Style Waffle Iron.
  2. Carefully separate the Egg Yolks from the Whites, being sure not to get any yolk in the White.
  3. Place the Egg Whites in the bowl of an electric mixer;  add two more Whites to the bowl.
  4. Combine the Flour, Baking Powder, Nutmeg and Salt and set aside.
  5. Beat the Egg Yolks and the Sugar in a medium bowl using a wire whisk;
  6. Whisk in the Milk, Vanilla and melted Butter.
  7. Stir in the Flour mixture, being careful not to overbeat.
  8. Beat the Egg Whites with the whisk attachment until medium peaks form.
  9. Add the Waffle Batter to the Egg Whites and gently fold the two mixtures together.
  10. Lightly spray the grids of the waffle iron;  when the heat indicator goes off, add about ¾ cup of Batter to each section of the Iron.
  11. Bake for about 2-3 minutes per waffle.
  12. Serve with Whipped Cream and Fruit or Hong Kong Style with Peanut Butter and granulated Sugar on top.
  13. These waffles are so soft that they can be rolled up to eat.
Yield:  10 (4”) Squares
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