20090621 Hong Kong Style Sourdough Egg Puffs - 港式天然酵母雞蛋仔
I'm very happy to have worked out this recipe, not only because I am adding a new variety to the many existing recipes using sourdough starter discard, but it has also brought back a lot of fond memories from my childhood.
Egg puffs were one of my favorite after-school snacks that I picked up from a street hawker outside my elementary school. Those freshly made egg puffs had soothed and warmed my rumbling stomach at winter dusk-I was in the PM section of my elementary school.
To make egg puffs, a thin batter of eggs, sugar, and evaporated milk is prepared. A two-piece egg puff iron is needed to produce these hollow, crispy egg-shaped waffles, giving them the Cantonese name that literally means 'little eggs'. Street hawkers heat their irons on charcoal stoves, which are much more powerful than my electric stove at home.
Street hawkers also use the same batter to make 'grid biscuits', which are very similar to waffles. They are round in shape and have four quadrants. These biscuits are usually served with a spread of butter and peanut butter and sprinkled with sugar on top. Therefore, if you dont' have an egg puff iron at home, you may try this recipe with a regular waffle maker.
Even though I'm thousands of miles away from my hometown across the Pacific, distance, thanks to these 'little eggs', only makes the heart grow fonder.
|100% hydration starter||=||1||cup|
|1||Whisk all ingredients until well mixed|
|2||Heat up both pieces of egg puff iron and lightly spray with oil|
|3||Pour batter to the base piece to about 90% full|
|Close with another piece, then turn upside down|
|4||Take turns to heat both sides until the egg puffs are done (It took Yippee 20 minutes on her electric stove)|
|5||Cool egg puffs on wire rack for 10 minutes before serving|
A non-starter version recipe:
|All purpose or cake flour||=||4||oz|
This will be submitted to Wild Yeast Yeastspotting!