Hong Kong Style Gai Dan jai

Ingredients:(The following quantity is sufficient for making quite a few pieces but it really depends on the size of mould that you use and the success rate of making good ones.)

• 140 grams plain flour
• 7.5 grams baking powder
• 1 tablespoon custard powder
• 28 grams topica starch
• 2 eggs
• 140 grams white sugar
• 28 grams evaporated milk
• 140 ml still water
• 28 grams vegetable oil, for making the egg batter
• small quantity of vegetable oil, for greasing the mould
• 2 drops vanilla essence

Method:

1. Firstly mix and sieve the plain flour + baking powder + custard powder + topica starch. Set aside.
2. Beat the eggs and mix in the white sugar using a wooden stirrer. Add in gradually the evaporated milk and still water. Mix thoroughly.
3. Add the sieved flour mixture (1.) into the egg mixture (2). Stir thoroughly until a smooth batter is form. It is important that it forms no lumps.
4. Add in the vanilla essence and mix well.
5. Finally add in the vegetable oil.
6. Cover the batter with cling wrap and refrigerate for at least an hour.
7. Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.
8. Warm up each side of the mould, and brush a thin layer of oil on each side.
9. Pour the egg battle into a large measuring cup for ease in pouring so onto the mould.
10. Pour the egg battle onto the mould filling upto 80% full. Close the mould and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed mould in order to have the egg batter filled evenly inside the mould. Flip to the opposite side of the mould and place it on top of the stove. Use medium heat to cook each side for 1 to 2 minutes until the egg waffle is cooked and can thus be easily removed from the mould.
11. Use a fork to remove the egg waffle from the mould and place it on a cake cooling rack to cool.
12. Repeat steps 8 to 11 until all egg batter is finished.

Courtesy Notes:

1. The newly purchased mould will need to be thoroughly washed and cleaned prior to first time use. Then warm up the mould on heat, and follow the cooking steps (as above) to make initial egg waffle. The egg waffle can be discarded and the same procedure needs to be repeated for 2 to 3 times until the egg waffles start to be relatively easier to be removed from the mould.
2. Refrigerating the egg batter for an hour helps to make an easier job of cooking a perfect egg waffle relatively easier.
3. If you get on hold onto the techniques of making the original flavour egg waffle, you can attempt making other flavours, e.g. chocolate, original flavour with black sesame or shredded coconut, etc. You can add one tablespoon of chocolate powder, shredded coconuts, stir-fried sesame to the egg batter and have it mixed well. (I tried adding the chocolate powder to make Chocolate Egg Waffle and the result was quite pleasant.)
4. The egg waffle should be left to cool for a little while before consuming to gain its crispness.
5. If ladies do feel that holding the mould is far too tiring over a period of time, they can perhaps get the gentlemen at home to take turns and give them a helping hand.

Read more: http://en.christinesrecipes.com/2010/09/hong-kong-style-egg-waffle-original.html#ixzz369OlOLpk

Read more: http://en.christinesrecipes.com/2010/09/hong-kong-style-egg-waffle-original.html#ixzz369OgBP46