Description. Hong Kong waffle maker EFC PRO
The Hong Kong EFC PRO single-grip waffle maker is designed for baking large waffles (these waffles are served as a stand-alone dish or as a dessert filled with fruit, jam, cream, or chocolate).
The history of waffle making takes us back to the narrow streets of Hong Kong, where in the 1950s a local pastry chef created a dish destined to be a hit with locals and, soon, tourists.
The waffles, which are surprisingly shaped like balls, quickly became popular, and within a few decades, hundreds of cafes and restaurants had sprung up around the world, with Hong Kong waffles as their main dish.
Model VE-01 for voluminous waffles with balls, into which you can put a variety of fillings.
Highly conductive cast iron surfaces distribute heat evenly, producing golden, crispy waffles in just 2.5 minutes. Suitable for baking both fresh and frozen waffles.
The main working elements of the products are made of stainless steel and cast iron.
They have 1 pair of working surfaces, each of which has independent control;
- heating is carried out simultaneously from above and below;
- the thermostat allows you to set the temperature from 0 to 250ºС;
- the body is made of stainless steel;
- work surfaces are made of cast iron;
- The handles are made of heat-resistant material.
- work surface made of food-grade cast iron with non-stick coating.
- Timer 0 - 5 min.
- Stable foundation.
Included. Hong Kong waffle maker EFC PRO
- apparatus, pcs - 1;
- packaging, pcs - 1;
- passport instructions;
- warranty - 12 months.
HONG KONG WAFFLES RECIPE. Hong Kong waffle maker EFC PRO
The distinctive feature of Hong Kong waffles is their shape—they're balls. The wafer can be rolled into a cone, a tube, or any other shape you like, and filled with ice cream, cream, berries and cream, or nutty soft caramel. But what can we say about fillings if we don't have a baked waffle yet?
Ingredients :
Flour – 140 gr.;
Baking powder for baking – 7.5 g;
Dry powder for custard or pudding – 1 tbsp.;
Tapioca or corn starch – 28 g;
Chicken eggs – 2 pcs.;
Sugar – 140 gr.;
Concentrated milk (sweet milk is fine) – 28 g;
Warm boiled water – 140 ml;
Odorless vegetable oil – 28 g;
Vanilla essence – 2-3 drops.
A small amount of vegetable oil to grease the pan.
Method:
1. Sift flour, mix all dry ingredients.
2. Beat the eggs separately with sugar, but not with a mixer, but with a wooden spoon or spatula.
3. Add milk and water to the eggs and mix.
4. Combine the dry and liquid mixtures and mix very well so that there are no lumps left.
5. Season the dough with vanilla essence, pour in vegetable oil, mix and put the bowl with the dough, covered with cling film, in the refrigerator for 60 minutes.
Tip! After the dough has chilled for an hour, warm it to room temperature before baking.
By the way, if you don't have a special waffle iron, a waffle iron designed for Belgian waffles will do; the taste won't be affected by the change in shape.
The recipe can be enhanced with cocoa, coconut flakes, cinnamon, or other additives. It's also a good idea to beat the eggs and sugar beforehand until thick and off-white; this will make the Hong Kong waffles even crispier and more delicious.
As for the filling, you can add ice cream with nuts or look at the photo of waffles and choose something new.
Bon appetit!
Buy Hong Kong waffle maker EFC PRO by price 6304 грн
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