Hong Kong Egg Bubble Waffle ~ Large Cafe Recipe ~ (Part 1)
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- Опубликовано: 25 сен 2020
- Grow/Start Your Own Bubble Tea Business HERE: bit.ly/3hOnKa0
Hong Kong Egg Bubble Waffle ~ Large Cafe Recipe ~ (Part 1)
Part 1: In this video I will share with you my recipe for Egg Bubble Waffle, Hong Kong street food style, in a large size batch for a shop or event. You can also find smaller & USA measurements below.
Part 2 video: "How to Cook Bubble Waffle for Your Shop" 👉🏼 • How to Cook Bubble Waf...
Ingredients:
~Triple Batch (9 waffles)~
❤️Plain Flour 420g (US 14.82 ounces)
❤️Baking Powder 22.5g (US 0.79 ounces)
❤️Custard Powder 21g (US 0.74 ounces)
❤️Tapioca Flour 84g (US 2.96 ounces)
❤️Eggs 6
❤️Cane Sugar 420g (US 14.82 ounces)
❤️Evaporated Milk 84g (US 2.96 ounces)
❤️Water 420g (US 14.82 ounces)
❤️Vegetable Oil 84g (US 2.96 ounces)
❤️Vanilla Extract 1.5tsp
~Double Batch (6 waffles)~
❤️Plain Flour 280g (US 9.88 ounces)
❤️Baking Powder 15g (US 0.53 ounces)
❤️Custard Powder 14g (US 0.49 ounces)
❤️Tapioca Flour 56g (US 1.98 ounces)
❤️Eggs 4
❤️Cane Sugar 280g (US 9.88 ounces)
❤️Evaporated Milk 56g (US 1.98 ounces)
❤️Water 280g (US 9.88 ounces)
❤️Vegetable Oil 56g (US 1.98 ounces)
❤️Vanilla Extract 1tsp
~Single Batch (3 waffles)~
❤️Plain Flour 140g (US 4.94 ounces)
❤️Baking Powder 7.5g (US 0.26 ounces)
❤️Custard Powder 7g (US 0.25 ounces)
❤️Tapioca Flour 28g (US 0.99 ounces)
❤️Eggs 2
❤️Cane Sugar 140g (US 4.94 ounces)
❤️Evaporated Milk 28g (US 0.99 ounces)
❤️Water 140g (US 4.94 ounces)
❤️Vegetable Oil 28g (US 0.99 ounces)
❤️Vanilla Extract 1⁄2 tsp
________________________________________________________
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I have made this video in the UK using English and you can see the basic of the ingredients in the video which will pop up throughout. I have also typed this information above and closed captions should be also available.
This video is not sponsored.
#HongKongWaffle #BubbleWaffle #EggWaffle
Looking to setup your own Boba/Bubble Tea shop? Get my help here: www.bubbleteaexpert.com/resources
Kristin....We want to start our own bubble tea shop in america, what POS system do you use in your shops??
@@elainesmith6014Congratulations!
I used Square, but in the US you have Toast... Which is also supposed to be really good too.
Worth inquiring into them both. 😇
@@BubbleTeaKristin youre so sweet! Thank you kindly for your time!
Where is the translation into Arabic ♥️
@@user-ge5uk8ei5y Thanks for the suggestion! I'll add it soon just for you 👍🏻.
This sounds so delicious. I can't wait for part 2
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Thanks Kristin! Another great helpful video.
You're welcome T N 👏🏼👏🏼👏🏼😎😎😎🤩🤩🤩
Thank you Kristin ! Both Part 1 and Part 2 very well explained in details .Thank you for taking time and effort.very helpful .
You are so welcome! Thank you for your kind comment 😌.
Just found your channel and I love how informative and helpful you are! New subscriber!
Thank you kindly 😊 So happy you're finding it useful ❤️ Welcome 💘
Also! I love this video btw! I adore bubble waffles!
Awesome! Part 2 will be showing how to cook the waffle 🤩 There's so much to know!!!
Thank you very much for 2 videos. Those are Just amazing. I tried the recipe it is very well
Hello Burak,
Yay! You're very welcome 😁
Thanks for the positive feedback!
All the best to you!
Love it! Looks delicious!!
Thank you 😋
Bubble waffle!!!!! I had to watch this. Using the strainer was a great idea :)
Ah thanks! 👍🏼
Yes, the technique I teach in this video delivers excellent results every time. 😉
I LOVE YOUR RECIPE. I´ve been looking for a good bubbls waffles recipe and you made it awesome, Imgur sure this Will be a Great success in my bubble wafles business. Thank you so much ¡¡¡
You're so welcome! 🤗😀👍🏻
Thanks for the recipe 🌹
You're welcome 😁
Thanks for the comment ☺️
These look so delicious! I can’t wait for Part 2! Are you going to show different toppings?
Thanks! 👍🏼
That's a great idea, but I sold my shop and ran out of time for that! 🤣😂
I will however show HOW to actually cook the bubble waffle... It's a whole video within itself! 😉
These videos are so informative I’m thinking about starting a small vendor cart business selling bubble waffles
Awesome Michael. Thank you for sharing! All the best to you. 💯🧋👍🏻
great video really usfull info
Thank you! Glad it was helpful!
Thanks u sistt..
Welcome 😊
Hi I love your video, and thank you for sharing
Can I use all purpose flour instead of plain flour?
Thank you
Hi, you're welcome! I did a quick Google search, and yes. Basically it means a flour without anything added to make it rise.
Here's what Google said:
White flour, otherwise known as plain or all-purpose flour, contains about 75 per cent of the wheat grain, with most of the bran and wheat germ taken out. It is commonly used for cakes, pastries and biscuits. When used in cakes it is combined with a raising agent such as baking powder or bicarbonate of soda.
thanks you sist
Welcome 😊
Thank you for the videos! I’m completely new to baking and cooking. Could you share what the item you use to weigh the dry ingredients is exactly?
Hi Mary,
They're not as common in America, but in the UK if someone bakes, they probably have one. If you do a search online and include keywords such as:
'Digital LCD 1g-5kg Kitchen Electronic Balance Scale Food Weight'
then you should be able to find some good options.
Just make sure you set up the correct weight for measuring, such us grams in my recipe, and also 'tare' it when you put the bowl on top before you start measuring. This bring the weight to '0'. (you can also find how to do this via online search)
@@BubbleTeaKristin thank you for the explanation! Also really appreciated what you said about storage and being careful of eggs. I knew zero about baking and suddenly decided to make this my first attempt after getting tired of buying it in stores lol
@@marychen4635 It's a bit more advanced baking as there is alot to know when making it... Perfect temperature, knowing how hot or cold your machine runs, the humidity of the room you're in, getting the batter perfect, etc...
So we'll done for giving it a try! 👏🏼👏🏼👏🏼
@@BubbleTeaKristin I’m just going to reasonably edible at this point lol. Have to go out and buy every single ingredient haha
@@marychen4635 You can do it! I believe in you 😁
Great tutorial. Just wondering, where did you buy those waffle machines?
Thanks 😍
Honestly, I just did a Google search and found a company I imported from at a low price! I got electric outlets changed for the UK when the electrician came by to test & approve them (required certificate)
Make sure you get non-stick... and if you do get a more expensive brand, go for one with a warranty. 😂
Hey Kristin, thank you for amazing video. I want to open a business and needed to ask you few things regarding bubble waffle.
Hello Tab,
I have a website: www.BubbleTeaExpert.com
I have a packet for bubble waffle on there.
Or alternatively there's an option for 1-on-1 mentoring online too.
Hope that helps ☺️
Hi Kristin. The recipe in this video is for 9 bubble waffles; if I wanted to make double that amount or 18, do I just double the amounts of ALL the ingredients? And triple the amounts for 27 waffles? Thanks for a very detailed video instruction.
Hello 😁 Yes - you're the first person to ask! Normally people have wanted me to do measurements for smaller quantities 😂 But yes - those are correct.
Thanks you for the positive feedback! Let me know how it goes 😍
Make these all the time at home! Have you tried using cake flour before? I found it more light and crispy but it's harder to pour lol
Interesting idea! 👍🏼
Hola Kristin! Hice la receta varias veces, por que se bajan algunos huevos y no se pone tan cryspi? Gracias
Hola, no estoy seguro de tu pregunta. Pero creo que te estás preguntando por qué no está crujiente. ¿Solo quiero asegurarme si has visto mi segundo video #2 donde muestro cómo cocinarlo...?
Thank you for all the tips, I have the bubble waffle machine, but I have not found a way to clean it properly, since traces of the mixture remain and it begins to form a carbon crust, please help me with this.
Thank you❤
Hello 👋🏼 Wow - Are you sure you purchased a non-stick type? Usually there is no crusty bits after the waffle is removed. But if there is a small amount, we'd use an oiled towel to wipe it off. Make sure not to scratch it... also try oiling the top and bottom so less waffle sticks on it too... hope these ideas help. :)
Kristin, would cake flour or corn flour make a difference in taste? Or do you recommend just using plain all purpose flour? Also, what is your thought on substituting water for whole milk or coconut milk? Thanks.
Hello 😁
Well - My best advice would be to experiment with different ingredients to reach your desired flavor, etc... but do so in the smallest batch size possible. Try it out by cooking it up... and when you find your favorite flavor combination, then multiply the amounts to give you larger size batches.
This was a recipe we used in my shops, but there's no right or wrong way to create the batter. 😍❤️
I think your ideas are a good start, so when you've found your favorite, do be sure to let us know! 😁
Thank you kristin. Can we change vegetable oil into a regular oil? Cause in my country, indonesia, vegetable oil are quite expensive for shop..
Love you!
Yes sure. Give it a try! And let us know how it goes. Just try to find a different oil that doesn't have a very strong flavor that will overpower the waffle taste.
In france it is difficult to find the custurd powder the alternative is the creme of custard can we use that
Hey Gagan,
Yes - that's great!
I also found this online:
"If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
You can also use vanilla pudding mix, if you have some on hand. Simply swap in a one to one ratio. In other words, use 1 tablespoon of vanilla pudding in place of each tablespoon of custard powder."
Personally i would go for the vanilla pudding mix... but either would be find. It's used as a binding agent/thickener.
Hope that helps!
Thanks for the comment 😍
Im wanted open waffle business but i don't know the the faster heat i can use to make good waffles and the timer
Here's part 2 😁 ruclips.net/video/y1umQBYpAJ0/видео.html
Hola! Soy de Argentina, con que puedo suplantar el custard podwerd? Gracias
I found this online doing a Google search:
"If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
You can also use vanilla pudding mix, if you have some on hand. Simply swap in a one to one ratio. In other words, use 1 tablespoon of vanilla pudding in place of each tablespoon of custard powder."
Personally i would go for the vanilla pudding mix... but either would be find. It's used as a binding agent/thickener.
Hope that helps!
Thanks for the comment 😍
@@BubbleTeaKristin gracias por responder Kristin!
Estoy haciendo varias pruebas ya que quiero abrir un local de Bubbles, si uso harina 0000 hace falta que agregue el polvo para hornear?
Lo hice unas 3 veces y salían crujientes y tiernos, pero hoy me salieron blandos y se rompían, que pudo ser? Gracias 🙏💕
Hola, donde conseguiste tu máquina de bubble waffles?
Lo compré en China por $200. eBay - nuevo. Ir para antiadherente. Obtenga un par y solo use madera en ese momento porque no quiere que se caiga el antiadherente. ¡Buena suerte!
Alguem sabe me dizer o que é esse creme em pó aqui no Brasil?
I found this online doing a Google search:
"If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
You can also use vanilla pudding mix, if you have some on hand. Simply swap in a one to one ratio. In other words, use 1 tablespoon of vanilla pudding in place of each tablespoon of custard powder."
Personally i would go for the vanilla pudding mix... but either would be find. It's used as a binding agent/thickener.
Hope that helps!
Thanks for the comment 😍
hi, the shelf life for the batter if i put in the chiller, how many days I can use it? is it ok to store it for more than 3days in the fridge only then cook the next day? thanks for reply
Hello. I'd say it's up to your local health and safety regulations. For me, I had to use raw-uncooked egg (once opened) by the end of the third day. Other places don't have regulations for this. It's due to potential bacteria growth.
If you find you always have leftover batter after 3-days... I'd recommend making smaller batches so there's no waste.
Or cook everything that final evening to give out for a free promotion.
For the ingredients if I want do the qty double so I just double the qty right ز?
Yep 👍🏼
More quantity recipes in the video description for you. 👍🏼
Hi . Please can I replace the tapioca starch by another ingredient like corn flour ?
Good question. Here's what I found online:
"Surprisingly, they're quite similar. Tapioca flour often provides a glossy final product, whereas cornstarch results in more of a matte finish. In most recipes, these two starches can be used interchangeably."
So I guess give it a try and see how it comes out ☺️ Let me know 👏🏼
P.s. " Cornstarch, also known as corn flour..."
Thank you very much for your reply and I'll try to make it
Custard powder is rare here in the Phil. Any replacement? Thanks...and Merry Christmas
Hello Crissie! Good question. I found this online:
"If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
You can also use vanilla pudding mix, if you have some on hand. Simply swap in a one to one ratio. In other words, use 1 tablespoon of vanilla pudding in place of each tablespoon of custard powder."
Personally i would go for the vanilla pudding mix... but either would be find. It's used as a binding agent/thickener.
Hope that helps!
@@BubbleTeaKristin thanks! Will try that alternative. Thank you so much for the reply. Happy New Year!
Is tapioca starch and flour the same?
@@littleprincextian nope 😸
But you can do a Google search to find a similar item if you're unable to source any in store or online 🥰
Hola Cristina,, me gustaría que me mandarás los ingredientes en español sé lo agradecería mucho y estoy encantada de encontrarte por qué tengo una máquina creo que es más pequeña que la tuya y me gustaría hacerlo en casa y también,,, prepararme para poder hacerlo en un pequeñito negocio que tengo y me gustaría evolucionar y ayudar más en casa,,,he visto tú página web y me a encantado tú innovación y tus té,,, gracias por enseñarnos más,,, muchas felicidades reina,,, te mando un beso muy fuerte desde España,,,me llamo Juani 😘😘😘❤️❤️❤️❤️🌹🌹😔🌹🇪🇦
Hola Juani,
Gracias por tu apoyo. ¡Te deseo todo lo mejor en tu viaje por la vida! Siéntase libre de usar Google Translate para los ingredientes que siempre publico en la descripción del video. Y, con suerte, también habrá subtítulos en cada video que también espero que ayuden. ¡Estoy feliz de que seas un suscriptor y espero seguir brindándote muchas más recetas de bebidas en el futuro! Todo lo mejor para usted. Saludos cordiales, Kristin
Hi Kristin, my bubble waffles didn’t turn out crispy on the outside after it cooled off, just soft (I let it air dried, didn’t use a fan) What do you think the problem might be? Thanks.
It could be so many things...🤣🤦🏼♀️🤷🏼♀️
There is a thread of conversation in this video I think it is where I offered some advice and troubleshooting... (It was either this video or part 2)
Are you able to see if you can look through the comments and find it?
The reason is because I went over tons of things in that conversation and eventually they were able to troubleshoot all of that to get it corrected.
I want to make mochi bubble waffles. Can I just substitute the flour with mochiko sweet rice flour and get the same results? Also, does the sieve do anything besides catching any potential egg shells or undissolved sugar? Thank you for sharing!!
Hello🤩
Good question.
When I would make my favorite, 'mochi bubble waffle', I did that everything the same, except I would put half of the batter down, then put mini mochi balls in each bubble, and then cover over everything with the remaining batter.
Because the mini mochi balls will take up volume, you will find you don't need to use as much batter or it will overflow.
But do be sure that you push the mochi balls into each bubble well so they are all covered by the batter.
If you have an idea for a substituting or adding an ingredient to the batter alternatively, I would suggest doing small portions of batter just in case it doesn't work so you don't waste at all.
Lastly, the sieve when used for wet or mixed ingredients, is if for getting out eggshells, clumps, and also sometimes when eggs go into batter they have little proteins that don't break down, and it's for getting those out also.
(But when you sieve dry ingredients, many bakers do this as it helps with the mixing process.)
Hope that helps 😃
Thanks for the reply. I substituted the flour with Mochiko rice flour and it came out good. I would like the waffles to have even more ‘mochi ness’ so I may add more rice flour next time. Thanks so much for the videos! Super helpful!!
I miss doing all of these steps 😂
🤣 You always did an excellent job at both mixing and making Bubble Waffle 🤩
Hi, we've tried the recipe exactly, but our waffles are burning, we have the same machine too. Could you guide us as to why this might be a case
Have you had a chance to watch Part 2 yet? Here's the link: ruclips.net/video/y1umQBYpAJ0/видео.html
is there a reason why you need to mix the wet and dry for 3 minutes? I've heard to not overmix batter (gluten, etc)
Hey 👋🏼 You can do whatever works best for you. This technique from the handed down recipe worked for us with the end result and our customers loved it. But if you want to whisk less, go for it.🤷🏼♀️
@@BubbleTeaKristin we actually follow a handed down recipe that calls for 5 minutes lol! Just wondering if there was a specific explanation or reason vs. those who claim to only need to "stir until combined"
How does this type of mix differ from say belgium waffle mix? Is the taste really that noticeable? People from my tiny town prob wouldn't know the difference but I want to be authentic while being thrifty.
Perhaps try a side by side taste comparison for you and your future customers. 🤷🏼♀️ The ingredients are quite different and also ratios too. 👍🏼
I tried this recipe, but the waffle were so sweet. Are they supposed to be that sweet?
Yes they are! They're Hong Kong waffles. Not French or Belgian. They're meant to be eaten on their own without any toppings as a dessert.
If you want it less sweet, add less sugar. 👍🏻
are they supposed to be soggy like pancakes after they cool down? was expecting them to be crispy
They should be crispy... have you seen my part 2 video where I show how to cook them...? ruclips.net/video/y1umQBYpAJ0/видео.html
Use a fan to cool them down , video on part 2
Hi Kristin, i need your advice
Yesterday i made your triple batch recipe ( 9 waffles), but when someone tried it they said that it tasted a bit bitter, its different from when i made single batch
Should i need to reduce the amount of baking powder when i make larger batch?
Hello Puccino,
Interesting question and situation.🤷🏼♀️
The 9-batch recipe is all we made in my shops every morning or usually a double of that because of how popular they were.
So my concern would be: was this only one customer of 9? Do you think their taste buds are fully reliable? Did all 9 customers not enjoy the waffle or just one...? 😁
If you're unsure, you can try reducing the amount the any ingredient you see fit. It's a customizable recipe to your taste.
If you know for sure the measurements were exact... Then worst case scenario... If you make a 9-bach with less baking powder next time (even though 25 grams isn't really a alot) and it turns out it's not fluffing up enough, then whisk the whole batter again with the difference of the powder to even it out so you don't waste the whole batch. 👏🏼
I hope this helps. There's no real answer... Just investigation work 😃
Good luck 🤞🏼🤩
@@BubbleTeaKristin well i will try and figure it out, because today i only made single batch and it also taste bitter when i tried to.
Anyway, thanks for replying my troubleshoot comment😊
@@puccinopuccino3811 no worries ☺️
make sure your EVAP milk tastes okay.
I only used a can up each time... Didn't save it or it tasted bad.
@@BubbleTeaKristin okay, i will do that😊, thanks Kristin, stay healthy and good luck with your new journey
Hi,
I have tried your recipe and it's amazing. However, a little problem that I am getting is that the bubbles I get are dense and wet inside? How to resolve that. Where am I making mistake?
Have you watched and followed part 2 yet?
ruclips.net/video/y1umQBYpAJ0/видео.html
@@BubbleTeaKristin yes I did I don't know what am I missing
@@studentsportal3709 There's a comment on video Part 2 (which I linked above) from Big Fur. It might be worth taking a look at.
You really have to run this situation like a science experiment: If every single ingredient from video #1 you are using and in the exact same measurements, and every single step, temperature, and timing you are using in video #2 also, then the product should come out the exact same way.
If you are not getting the same results, then you will need to tackle changing larger variables first, and one at a time.
So for example, you may need to raise or lower the temperature for cooking it. Or raise or lower the time for cooking it. Or perhaps using a different brand of flour or free-range eggs, etc.
We just have to look at the different variables that might be prohibiting success and to tackle them one at a time.
👍🏻
Between videos #1 & #2, looking through the comments section of each video with the replies I've already given, going back and forth for q&A, might actually give you ideas and yield positive results as well.
Hope that helps 😇🙏🏼
Can we use this recipe for normal waffles
I think you should give it a try. It would taste amazing! Start by making a small size batch though. Let us know how it goes 😃
Wat we can use instead of tapioca powder? Cornflour??
Good question. Here's what I found online:
"Surprisingly, they're quite similar. Tapioca flour often provides a glossy final product, whereas cornstarch results in more of a matte finish. In most recipes, these two starches can be used interchangeably."
So I guess give it a try and see how it comes out ☺️ Let me know 👏🏼
P.s. " Cornstarch, also known as corn flour..."
I ran out of tapioca, corn starch/flour is fine. Basically makes “00 grade flour”=soft and fluffy
I need find same machine do you know any brand long lasting
Honestly, I bought a couple from China... Had the electric sockets mains fitted and approved from a certified electrician... Had them for quite a few years with no problems.
But you definitely have get 'NON STICK'!🤣🤣🤣
And DON'T use any abrasive cleaners on them or utensils. 😇
Do you know any brand or supplier and the cost of the machine
@@amilasuriyaarachchi1188 aliexpress has the exact machine for $150
Maybe try to add oil or butter to your mixture because in honkong they usually use those Ingredient
Yep 👍🏻 There's oil in this recipe. But would be fun to try butter or ghee too!
I made an attempt to make a larger batch same as in your video and followed the recipe in grams. When I cooked the bubble waffles the batter was expanding so rapidly. I had to apply lots of pressure just to keep the bubble waffle maker closed as the waffle was cooking. Wonder why that happened? 🤔
Hi Veena👋🏼
Just to confirm, you made the exact recipe from video part 1 and you followed the directions from video part 2 ?
@@BubbleTeaKristin Hi Kristin, yes I did and I know you used the rubber band in part two to hold the bubble waffle maker together. However I had to really hold the bubble waffle maker together because the waffle was expanding and trying to push through the waffle maker. Is it because of the baking powder? It could be possible that I used 22.8 or 23 grams instead of 22.5 grams but I wouldn't think it would make a significant difference?
@@Veena924 Hmm, interesting. Let's start with this:
Are you using PLAIN flour? Or all purpose or baking type...? It could be there are extra items in the flower you are using.
It is very important to get your basic plain flour for this recipe.
@@BubbleTeaKristin I used all purpose flour.
@@Veena924 Okay cool.
As long as it's not self-raising Flour.
All purpose flour ingredients I found online: Bleached Wheat Flour, Niacin (a B Vitamin), Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Enzymes, Folic Acid (a B Vitamin).
I Think it is the same thing as plain flour, but I can't be 100% certain. But at least we can roll that out. Next my question is are you also using tapioca flour? And also were you able to get a hold of the custard powder?
Basically, are you in the UK? 😂 It will help me to know that also 🤷🏼♀️🤦🏼♀️🤯
Hi,how about for 2 kilos of flour,can you share the exact measure for that? thank you
This is a large batch recipe:
~Triple Batch (9 waffles)~
❤️Plain Flour 420g (US 14.82 ounces)
❤️Baking Powder 22.5g (US 0.79 ounces)
❤️Custard Powder 21g (US 0.74 ounces)
❤️Tapioca Flour 84g (US 2.96 ounces)
❤️Eggs 6
❤️Cane Sugar 420g (US 14.82 ounces)
❤️Evaporated Milk 84g (US 2.96 ounces)
❤️Water 420g (US 14.82 ounces)
❤️Vegetable Oil 84g (US 2.96 ounces)
❤️Vanilla Extract 1.5tsp
To get it for 2 kilos, I would multiply all the ingredients by 5. It will give you the measurements for just over 2 kilos of flour.
Hope this helps.
@@BubbleTeaKristin thank you so much😊
@@rowenareyes2729
Lately.. Many Europe people like to eat Asian food
Ever since I went for the first time in 2004 to the UK, Asian food was popular 🤣 Probably was before that too, but maybe more trendy now🤷🏼♀️
Why do my waffles crack and fall apart as soon as it starts cooling? I followed the recipe and every time the same thing happens I’m wondering if I’m just not doing it right
Oh wow! What temperature is your bubble waffle machine set at?!
Hi, can i replace the custard powder with something else?
Hello! Good question. I found this online:
"If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.
You can also use vanilla pudding mix, if you have some on hand. Simply swap in a one to one ratio. In other words, use 1 tablespoon of vanilla pudding in place of each tablespoon of custard powder."
Personally i would go for the vanilla pudding mix... but either would be find. It's used as a binding agent/thickener.
Hope that helps!
@@BubbleTeaKristin Thanks for the reply!
Hi Kristin.. if im going to add flavor like chocolate or matcha or crushed oreo cookies, how much powder in grams will I mix?
How much powder (grams) per 125ml mix?
About a half a tablespoon, or a full tablespoon. Depends on the ingredients, so you'll just need to experiment.😊
I liked mixing it into the individual batter for the waffle you are going to make before you pour it. As then each bubble is fully immersed in flavor.
Or the other option as I mentioned in the video is just to put half the batter down put the topping on and then put the rest of the batter on top of it and smooth it out.
Hope that helps!
Thank you very much Kristin! I already tried your recipe and it tastes soooo good! Will try to add different flavored powder. Thanks again!
@@marklirio7774 yay 😁💕👏🏼
Im thinking of adding sugar powder on top of the waffle..What can you recommend? To make it more tasty.
Im your fun. :)
☺️
how many bubbles waffles can be make using your recipe measurement?
Hello 😁 Full recipe, different size batches, how many, etc are all in the description of the video for you 🥰
@@BubbleTeaKristin oh yeah,it in the description.thanks btw.
What is the plain flour please? May i know the name? Brand?
For the USA people: All purpose flour is the most versatile flour you can find in the market. If a recipe says “use flour,” it's highly likely that the recipe refers to all-purpose flour. All purpose flour is equivalent to plain flour in the UK.
In the US, I just used ASDA brand. Nothing fancy needed.
@@BubbleTeaKristin i did it, and I successfully. Thank you so much
@@cuocsongomymyamartin4738 yay!
Hi there, I wonder why all the Vanilla extract in Malaysia is very dark color.. not sure why yours is very light yellow color.
Hi! Good question. In the UK we have many Vanilla Extract options. The one I'm using in this video is a liquid form, used for drinks and items we don't want to have any dark color.
But I know what you mean, as I used to have a brown colored one before 🤣
It should be fine either way. But keep your eye open for a clear type maybe one-day they will have there 🥳
@@BubbleTeaKristin you are one in a million ♥️ thank you very much for sharing your knowledge with us and helping my family and business to survive and grow🙏🙏🙏
@@besejuk Hi Abel, You're so so kind for the message. My pleasure! Happy to help 😍 I wish you and your family all the best and next time I'm in Malaysia I hope to be able to visit your shop! Take care ❤️
I’m very sad you don’t own your boba shop anymore Kristin :( I never knew!
Hi! Yes, I've sold them all now to great owners. The most recent one I sold just this month 😇
Bubble Tea Kristin oh I see! I hope whatever else you’re doing now will go great for you! Love your videos! :)
@@huskywolfpop she is a fulltime youtuber. Work is much less stress and better money. I own 2 kids channels and 3 other product related channels. We shoot 3 days a month and a team of editors knocks out the edits in a week that produces content for daily uploads for the coming 6 weeks. I write n plan for a week n week and shoot again for 3 days and repeats. Ive been piling backup videos for rainy days and as of now we have about 100 fallback videos for each channel. Its getting crazy but gotta get that $ while its available.
420g of sugar isn't too much? A lot of sweetness i think
You can customize the recipe for your customers taste. 🤷🏼♀️
But it is a Hong Kong dessert waffle, not Belgian or American style 👍🏼
А я думал что я идеалист :D
😇
Recet
?
I never knew the US have ASDA
There isn't as far as I know... 😂 My shops and I reside in the UK...🤷♀️
@@BubbleTeaKristin Whoa! That's actually very cool! I need to try them some day!
Where’s the US measurements?
Glad you asked! I've updated it for you in the description.
But do keep in mind that 'grams' will be a more precise measurement. 👍🏼
@@BubbleTeaKristin THANK YOU so much!
I’ve been using this recipe for a while now, and I watched a Tasty bubble waffle video and they stole your recipe
😮 Typical Tasty 🙄
Do you have a link to the video by any chance?
@@BubbleTeaKristin ruclips.net/video/JBCIB-rlNyQ/видео.html
Interesting! I wonder if one of my staff gave it to them... or it's PURE coincidence!? 🤣
I had already been selling the bubble waffles in my shop WAY before their video came out so using my recipe so... anything is possible. 😂