HONGKONG STYLE WAFFLES
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
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
- Begin heating a Belgian Style Waffle Iron.
- Carefully separate the Egg Yolks from the Whites, being sure not to get any yolk in the White.
- Place the Egg Whites in the bowl of an electric mixer; add two more Whites to the bowl.
- Combine the Flour, Baking Powder, Nutmeg and Salt and set aside.
- Beat the Egg Yolks and the Sugar in a medium bowl using a wire whisk;
- Whisk in the Milk, Vanilla and melted Butter.
- Stir in the Flour mixture, being careful not to overbeat.
- Beat the Egg Whites with the whisk attachment until medium peaks form.
- Add the Waffle Batter to the Egg Whites and gently fold the two mixtures together.
- 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.
- Bake for about 2-3 minutes per waffle.
- Serve with Whipped Cream and Fruit or Hong Kong Style with Peanut Butter and granulated Sugar on top.
- These waffles are so soft that they can be rolled up to eat.
Yield: 10 (4”) Squares