Bubble Waffles

I know it’s been a while but I’m back now.  This is where I belong...

A Ingredients

Egg                              4 pieces

Vanilla custard            ¾ cup

Sugar                       100 g

Buttermilk                 160 cc

Vanilla extract               1 teaspoon

Salt                              ⅛ teaspoon

B Ingredients

Cake flour                 160 g

Sweet rice flour           20 g

Potato starch               20 g

C Ingredients

Beer                        ¼ cup

Coconut oil             40 g

Directions:

1. Measure all A ingredients into a mixing bowl according to recipe order, beat slightly before sifting B ingredients in, mix well but do not over mix.  

2. Add beer to lighten the batter, then beat in the coconut oil.

3. Cover with plastic wrap, refrigerate for at least 30 minutes.

4. Seperate the egg waffle molds onto two stove tops to preheat, bruch lightly with vegetable oil, when it’s hot enough, pour around ¾ cup batter onto the bottom mold, rotate to cover the whole area, top with the top mold, invert immediately, rotate slowly to coat.  Keep cooking for about 2 more minute or until the waffles are golden brown or crispy.  

5. Invert the waffles onto a wired rack to cool 1-2 minutes, serve while hot!

Serving: 4-6

Vanilla Custard

A Ingredients

Eggs                          3 pieces

Sugar                       30 g

Milk                         200 cc

Potato starch              1 teaspoon

Cake flour                    1 teaspoon   

B Ingredients

Vanilla paste              ½ teaspoon

Vanilla extract            ½ teaspoon

Butter                         10 g

Directions:

1. Measure all A ingredients into a big glass bowl, heat over a water bath, beat constantly until thicken, around 4-7 minutes or longer, remove from heat.  

2. Mix in B ingredients, let cool slightly and cover with plastic wrap.  Remember to lay the plastic wrap directly on top of the custard.  Refrigerate 2 hours.  

Serving: 1 cup