Description

Craving a dessert that’s as fun to eat as it is to make? These Bubble Egg Waffles are your perfect pick! With their crispy, golden edges and soft, fluffy centers, these bubble-shaped waffles are a delightful treat straight from the streets of Hong Kong.

Ingredients

Scale

A batch of Bubble Egg Waffles needs simple ingredients for about 2-3 large waffles (serves 4-6). Here’s what you’ll need:

Batter:
- 1 egg
- 50g milk (about 3.5 tbsp)
- 25g corn oil (about 2 tbsp)
- 20–30g powdered sugar (about 2-3 tbsp, adjust for sweetness)
- 70g low-gluten flour (cake flour, about ½ cup + 1 tbsp)
- 10g cornstarch (about 1 tbsp)
- 2g aluminum-free baking powder (about ½ tsp)
- Why it matters: Egg and milk create a tender base; corn oil adds moisture; powdered sugar sweetens subtly; cake flour and cornstarch keep the texture light; baking powder ensures fluffiness.
- Substitutions: Use whole, skim, or plant-based milk (e.g., almond or oat). Swap corn oil for vegetable oil or melted butter. Use all-purpose flour with extra cornstarch (replace 1 tbsp flour with cornstarch). Granulated sugar works but may alter texture slightly.
Optional Add-Ins/Toppings:
- Chocolate chips or custard filling (optional, per recipe)
- For 4th of July: Red, white, and blue sprinkles, whipped cream, strawberries, blueberries
- Why it matters: Add-ins like chocolate chips or custard make them indulgent; patriotic toppings create a festive look.
- Substitutions: Use white chocolate chips, fruit preserves, or ice cream for fillings. Swap sprinkles for edible glitter or chopped candies.

Tip: Weigh ingredients (grams) for precision, especially flour, for consistent texture. Use fresh eggs and aluminum-free baking powder for a clean flavor. Have extra oil on hand to grease the waffle pan.

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Instructions

Step 1: Prepare the Batter

In a medium bowl, whisk 1 egg, 50g milk, 25g corn oil, and 20–30g powdered sugar until smooth (about 1 minute).
Sift in 70g low-gluten flour, 10g cornstarch, and 2g aluminum-free baking powder.
Stir gently with a whisk or spatula until just combined, with no lumps (don’t overmix).
- Tip: Sift dry ingredients to avoid clumps. Mix until smooth but stop as soon as combined to keep waffles light.

Step 2: Preheat the Waffle Pan

Preheat a bubble waffle pan over medium heat on the stove (or use an electric bubble waffle maker per its instructions).
Lightly grease both sides of the pan with corn oil using a brush or paper towel.
- Tip: Ensure the pan is hot but not smoking. Test heat by flicking a drop of water; it should sizzle. Grease well to prevent sticking.

Step 3: Cook the Waffles

Pour about ¾ cup batter into the center of the preheated pan, spreading slightly to fill the bubble molds.
Close the pan and cook for 2-3 minutes until bubbles appear on the surface.
Lower the heat to medium-low and cook for another 2-4 minutes, flipping the pan halfway through, until golden brown and crisp.
Carefully remove the waffle with a spatula or tongs and place on a wire rack to cool slightly.
- Tip: Don’t overfill the pan; batter should fill molds without overflowing. Check for doneness by peeking; waffles should release easily when golden.

Step 4: Add Optional Fillings or Toppings

For add-ins, sprinkle chocolate chips into the batter before closing the pan, or spread custard filling on the cooked waffle.
For a 4th of July twist, top with whipped cream, fresh strawberries, blueberries, and red, white, and blue sprinkles.
Serve warm or at room temperature, folded into a cone or cut into pieces.
- Tip: Add toppings just before serving to keep waffles crisp. Use a piping bag for neat whipped cream swirls.