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S i e v e t h e a b o v e
ingredients.

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Beat eggs and sugar until risen. Add evaporated milk
and mix well.
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Add sieved ingredients and water to egg and suagr
mixture in batches and beat well to form flour paste.
Lastly add oil and mix well.

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2
ING REDIENTS
5 oz. flour
1 e tsp. baki9ng powder
1 Tbsp. custard powder a
1 oz Bean flour, sieve the 4 ingredients together
2 eggs
5 oz sugar
2 Tbsp. evaporated milk
5 oz. water
2 Tbsp. oil
1 If the mould has not been used regularly, brush cavities with
oil and heat after each batch. Pour away excess oil before
adding flour mixture. Prepare more flour mixture than nec-
essary as the required golden colour can only be achieved
fourth batch, which is then easier to remove. (Except for
retailers that use the mould everyday.)
2 The old traditional egg puffs are different to the ones we
have here. The t radit ional ones are crispy on t he out side
and soft on the inside. There is also an egg core (i.e. egg in
egg). The ones we have nowadays have hollow centres and
is crispy all the way through. The reason being the differ-
ence in ingredients. The writer prefers the traditional ver-
sion as the texture is better.
3 Set flour mixture aside for ? to 1 hour to achieve good result.
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Heat both sides of egg puff mould and fill with flour
paste to 80%. Close mould tightly and shake well.
Turn mould upside down on stove and cook on me-
dium low heat on both sides for 2 minutes each.
5!"#$%&
Remove puffs with toothpick
and serve.

!-. custard powder a 1 oz Bean flour./0 1 !"#$%&'()*+. egg in egg).-. COOK'S TIP !"#$%&'()*+. baki9ng powder 1 Tbsp.-. Close mould tightly and shake well.-. which is then easier to remove. evaporated milk 5 oz. 5 METHOD . flour 1 e tsp.-".& !/ !"#$%&!'()*+.) The old traditional egg puffs are different to the ones we have here. brush cavities with oil and heat after each batch. oil 1 2 3 !"#$%&'()*&+.-.-. Pour away excess oil before adding flour mixture./01 !"#$%&'( ) *+ . (Except for retailers that use the mould everyday. Prepare more flour mixture than necessary as the required golden colour can only be achieved fourth batch. The reason being the difference in ingredients./0./01 !"#$%&'"()*+%. 4 !"#$%& Remove puffs with toothpick and serve. The ones we have nowadays have hollow centres and is crispy all the way through. There is also an egg core (i. Turn mould upside down on stove and cook on medium low heat on both sides for 2 minutes each./0123 !"#$%&'()*+.e."/01 !"#$%&'()* !"q~1 !"#$%& 1 2 3 If the mould has not been used regularly.-. sieve the 4 ingredients together 2 eggs 5 oz sugar 2 Tbsp.( . water 2 Tbsp./0123 !" #$%&'()*+. The traditional ones are crispy on the outside and soft on the inside. Set flour mixture aside for ? to 1 hour to achieve good result. The writer prefers the traditional version as the texture is better.2 Heat both sides of egg puff mould and fill with flour paste to 80%./12 !"#$%&'()*+.65 5 1e 1 1 !"#$% 2 5 2 5 2 INGREDIENTS 5 oz.

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