today you're going to learn how to make Hong Kong style egg bubble waffle
hey guys I'm Kristin the bubble tea queen and welcome to my channel
welcome to this special series on how to make boba shop recipes
using bubble tea shop restaurant quality grade ingredients egg bubble waffle is super popular
and my recipe from Hong Kong is one of a kind i can't wait for you to try it so today we're
gonna make a big recipe that yields nine bubble waffles great for a party or a shop
but I'm also going to put down in the description a recipe for six and three to be fair if you just
want one unfortunately the smallest recipe that you can do will be three the recipe is
very different than other waffle recipes that you might know of or have tried not only is the look
of bubble waffle very different but the actual ingredients that are in it are very unique as well
first we're going to be measuring in the dry ingredients you're going to need three different
containers for measuring all the ingredients into I'm going to use this one today for my
dry ingredients this one for the beginning of my wet ingredients and then when i combine my wet and
dry i will be using my larger container right here first we're going to measure 420 grams of
the plain flour into our dry container we want to hit tare and make sure that it says zero and grams
next we need 22.5 grams of baking powder so what we're going to do again is hit tare
back to zero and then slowly because 22.5 grams isn't that much slowly pour in to the right amount
now obviously most scales aren't going to do 22.5 grams so what you want to do
is get it up to 22 and add just a little more but not up to 23 of course next we
want 21 grams of custard powder again we're gonna hit tare and get it back to zero grams
now you could do this in teaspoons and tablespoons but the thing is each of the
powders weighs a different amount so we could say oh one tablespoon of this one tablespoon of that
but in grams that would actually be quite different so that's why we're doing this
in weight and grams it's more of an exact measurement and it gives us a really good
turnout every time next we're going to do 84 grams of tapioca flour now some people might
call it tapioca starch but generally if you go to the market or you find it online it will
come in a smaller container as opposed to plain flour which tends to come in a larger container
usually because you end up not really using that much in majority of your recipes and before this
next step again you just want to hit the tare button and get your item back to zero grams
now we're going to do the eggs and the sugar in the smaller bowl for this recipe we're going to
be using six eggs and 420 grams of white sugar it doesn't really matter if you put the eggs in
first or the white sugar in first again you just want to make sure that you tare before
you put the sugar in and then that way no matter what you'll be getting the correct measurement
of the 420 grams so for this video I'm going to go ahead and put the eggs in first
and then my white sugar we will be straining this so don't worry if
you're afraid of perhaps getting any eggshells in it it will be strained twice because this
is an egg waffle recipe i tend to go for the large eggs and if possible free range
now I'm going to put in my 420 grams of the white sugar again i want to
tare it and make sure it's on zero and grams and then i can go ahead and put my sugar in
and now I'm going to use my handheld electric whisk and I'm going to whisk this on low
for two and a half minutes we really want to make sure that all of the sugar
is combined with the egg and has a chance to kind of break down a bit
as you can see this looks really nice
very thick and creamy and because we used free range eggs it has a really nice dark orange color
to it which became light of course with the sugar and the whipping and it will give it a really nice
color when we actually make the waffle I'm just going to put my handheld whisk off to the side
real quick and we're going to transfer this and sieve it into the larger bowl and then add the
dry ingredients now one thing that's important to remember anytime you get eggs on anything you
always want to make sure to wipe it down with a disinfectant and also for your hands if you
ever get a hold of the eggs or like when you're cracking them if you happen to get egg on your
hand if you're not using gloves you want to make sure that you use warm soapy water just to make
sure that there's no bacteria that spread from item to item especially when you're in a working
environment like this very important with eggs now when we move on to the oil which you'll see
in just a second again we just want to make sure that we use warm soapy water or hot soapy water
if you have access to it to make sure that the oil breaks down and then that will allow for
longevity of your counters and all of your items there won't be that dirty buildup over time so
it's just best to use disinfectant and soap and water for everything no matter what of course i
have two different restaurant quality grade sieves that i only use for bubble waffle all right so
the first one I'm going to be using to strain the egg and sugar mixer that i just whipped up
and the second one I'm going to be using at the very end to strain all the whole mixture into our
actual container itself now if you've seen my other video you know that i have larger metal
sieves that i use for straining the tea those are completely for tea only and these are completely
for the egg and oil mixture only because again we don't want any cross contamination of any sort
um especially at any point ever so it's always good to make sure that you have two sieves for
this two sieves for that keep it separate no cross contamination and then you're good all
right so I'm going to strain my egg and sugar mixture into my larger bowl now which again I'm
going to be pouring in my dry ingredients in just a moment so let's give this a go
see so you can see in the sieve how it caught on like this little thing here maybe a little
eggshell some random large pieces of sugar that didn't break up correctly
so it's really good to make sure that you do this first step before you add your dry ingredients now
I'm going to pop these into my sink with hot soapy water and just let them hang out while I'm doing
this next step until i get a chance of course to completely clean them off later now we're going to
tare this again back to zero and grams and we're going to pour in 84 grams of evaporated milk
any evaporated milk that is left in the can be sure to transfer it into a small airtight
container so you can use it later never leave it in the metal container especially when you're in
a restaurant or shop environment because if the health and safety come in and they see that you've
got something open in a can that will definitely get docked against you I'm going to hit tare again
back to zero grams we're going to add 420 grams of water it ends up being about 420
milliliters but again we're going for measurements so we're gonna do 420 grams
going to hit tare again zero grams and 84 grams of vegetable oil
and last but not least for the wet ingredients we have one and a half teaspoons of vanilla extract
and you know i don't usually do it as an exact measurement i just kind of throw it in there i
kind of approximate it but of course if you have staff members who are doing this exact you want to
make sure that you supply them with a teaspoon and a half teaspoon and then that way they can
measure it in correctly so I'm going to remove my scale and we're going to slowly start pouring
our dry ingredients into this while we're whisking we want to make sure that we don't get any clumps
um that everything is mixing really really well once everything is mixed really well together and
there are no clumps then we want to go ahead and make sure we whisk it for a full two and a half
minutes before we strain it all right so I've got my whisk and i got my dry ingredients here we go
so
I'm going to eject my little whisk bits there put them in the hot soapy water in the sink disconnect
my whisk itself and make sure to give it a good wipe down make sure it's clean for the next use
and now I'm going to use my other sieve and put the waffle mix into these jugs once these jugs
are about halfway to three quarters full gonna go ahead and put the lid on and date stamp them this
waffle mix will last for about three days maximum it's got fresh eggs it's got the evaporated milk
you don't want to let it go longer than that because there is a good chance that there
would be a growth of bacteria so we just want to make sure that you only make enough for your
shop or for your home use that you're going to be using or eating within the next three days
when you're done whisking your bubble waffle you want to make sure to leave it in the fridge for a
minimum of an hour this gives it an opportunity to kind of get a little thicker in consistency if you
pour it directly onto here it's going to be quite thin and very very runny and it's not going to be
that fullness when you cook it so definitely make sure that you have your staff either make
it first thing in the morning so it has a chance to cool in the refrigerator for an hour or have
them make it at night the night before that way it gets nice and cold and thick that way it's
ready to go as soon as you open the next morning the results will be much different a very good
dramatic difference please be sure to hit that like button and subscribe i bring you a brand new
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