How to Make Hong Kong Street Specialties Egg McMuffin
Egg McMuffin is one of the authentic Hong Kong street snacks, which is also known as egg cake in Taiwan. Here I come to introduce you to the practice of Hong Kong street specialties egg仔, I hope it will help you!
Hong Kong street snacks egg仔的做法一
1. Sift the flour, baking powder, custard powder and cornstarch together.
2. Beat the egg and sugar, add milk and beat through.
3. Add the sifted flour and water to the egg and sugar and beat through, then add the oil and mix well for 30 minutes.
4. Heat both sides of the egg mold and fill it with batter until it is eight times full.
5. Shake the mold firmly, turn it over and place it on the stove on medium-low heat for 2 minutes on both sides.
6. Eat with a fork.
Hong Kong street snacks, egg boy practice two
The main ingredients: sugar, eggs, water, corn oil
Side ingredients: low gluten flour, corn starch, baking powder
1. 140 grams of low gluten flour, corn starch, 20 grams of baking powder, 4 grams of the three kinds of powder ahead of time. Sift and set aside.
2. 80g of sugar, 100g of eggs. Crack the eggs into a large bowl, add the sugar and beat them with a whisk.
3. Then the water 100 grams of corn oil 50 grams of . Pour the water into the whipped egg mixture and beat it well with an egg whisk.
4. Next, pour in the corn oil and continue to beat it with an egg whisk.
5. Pour the powder from step 1 all at once, mix it well with an egg whisk and let it rest for 15 minutes.
6. Preheat an egg mold on a gas burner, then brush it with oil
7. Spoon a generous amount of egg batter into the grooves of the mold, filling it to the top
8. Close the mold, flip it over, and heat it up for 30 seconds
9. Turn it over and bake it for 1-3 minutes on one side, and then for 1-3 minutes on the other side as well
10. 10. Turn off the heat and take it out, if you like to roll it, roll it while it's hot, and finish the batter in turn.
Note: After taking out the egg, it should be put on the drying rack to dry for about 2 minutes, so that the heat and steam to dissipate a little bit before eating, the texture is outside the crispy, soft inside
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