Asian-Style Waffles (No Baking Powder) 亞洲式窩夫(不含泡打粉)

During the COVID-19 pandemic with school closures and hubby working from home, I have more time to prepare breakfast for my family and enjoy with them each morning before the kids head off to remote learning. Below is one of the things I often make for my family recently.
因為疫情關係，所有學校都停課了，老公也轉為在家工作。現在EC與家人有多些時間在家中慢慢享受早餐，之後孩子們才開始網課。以下是其中一個最近常做的早餐食譜。

I bought a Belgium waffle maker last year as I couldn’t resist the discounted price and I have been making yeast-based Liège Waffles and American waffles. This time I tried to make Asian-style waffles which are crispy outside but super light and fluffy inside. Unlike American waffles that are leavened by baking powder, these waffles involve beaten egg whites, the secret weapon that makes the waffles so much lighter without the use of any baking powder. The preparation is similar to making chiffon cakes. First you separate the eggs and use the yolks to make a yolk batter. Then the egg whites are whipped into a fluffy meringue and then folded into the yolk batter at a later stage. When I make waffles I usually prepare a bigger batch and then store extra ones in the refrigerator (or even in the freezer for longer storage). To serve I simply reheat them in the toaster oven. They always come out crunchy on the outside with a soft and airy interior as if they are freshly prepared.
去年因敵不過減價誘惑而買了一部比利時窩夫機，過去曾做過以酵母發酵的歐洲式列日窩夫和美式窩夫。這次改行亞洲風做了外脆內裡輕盈兼軟綿綿的窩夫。亞洲式和美式窩夫製作原理和做法有點不同，美式窩夫利用泡打粉作膨脹劑，而亞洲風味窩夫不含泡打粉，其輕盈鬆軟的質地來自打發的蛋白，做法跟戚風蛋糕相若，就是先把蛋白分出，以蛋黃預備蛋黃糊，然後打發蛋白，最後才將蛋白霜輕手拌進蛋黃糊做成粉漿。EC做窩夫時通常會做多一點，然後把吃不完的窩夫保存在雪櫃留待隔日享用，想保存耐些的話甚至可以包好放入冰箱冷凍。吃早餐的時候只要放進多士焗爐中烘一下，窩夫便像新鮮出爐般外脆內軟了！

The recipe I provide below makes about 5 thick waffles using a round Belgium waffle maker. It can be easily adapted to smaller portions by using ⅔ or even half of the recipe.
此食譜大約可做五底厚身窩夫(使用圓形比利時窩夫機)，也可輕易把配方份量減半或只用三份二等調整成較少的份量。

Asian-Style Waffles (No Baking Powder) 亞洲式窩夫(不含泡打粉)

Makes about 5
約5底份量

Ingredients

210 g all purpose flour
30 g cornstarch
1/2 tsp salt
300 g milk
3 large egg yolks
45 g unsalted butter, melted
30 g grapeseed oil
1/2 tsp vanilla bean paste or pure vanilla extract
3 large egg whites
1/2 tsp lemon juice or white vinegar (I use Korean apple vinegar)
30 g granulated sugar (I used organic cane sugar)
Notes: The eggs I use are 50 to 55 g each without shells

材料

中筋麵粉 210克
粟粉 30克
鹽 1/2茶匙
牛奶 300克
大蛋蛋黃 3個
無鹽牛油(溶化) 45克
葡萄籽油 30克
雲呢拿醬或純雲呢拿香油 1/2茶匙
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 30克
註：EC用的大蛋每隻淨重約50-55克

Directions 做法

Combine flours and salt into a mixing bowl and stir well. Make a well in the center then pour in the egg yolks, milk, oil, melted butter and vanilla. Whisk until incorporated.
麵粉，粟粉和鹽混合放入鋼盆中拌勻，中開一穴後倒入蛋黃，油，牛油溶液，牛奶和雲尼拿醬，用蛋拂攪拌均勻成蛋黃糊。

With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites and vinegar (to stabilize the meringue) with medium-high speed until very foamy. Gradually add sugar in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until meringue is glossy and reaches firm peaks. When you lift up the whisk, the peak will hold its shape with a small pointy tip that doesn’t flop easily.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白和醋(可令蛋白霜更穩定)中高速打至蛋白組織變細密，分次加糖中速打至軟勾狀，之後轉低速打至蛋白霜有光澤及企身，拉起時蛋白霜末端呈不易下垂的尖角。

Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡。

Pour a proper amount of batter onto a preheated waffle maker. Close the lid and cook according to manufacturer’s directions until golden brown. Remove carefully with a fork and repeat with remaining batter.
*The last batch may not be as fluffy as the meringue may have deflated.
把適量粉漿均勻倒入巳預熱的窩夫機中，蓋上蓋子，按說明書指示把窩夫烘至金黃色，小心用叉取出窩夫，重複步驟直到將麵糊用完。
*蛋白霜到末段有機會出現消泡情況

Serve immediately with syrup, icing sugar, fresh fruits, ice-cream or your favorite toppings.
在表面洒上糖粉，或配以糖漿，牛油，新鮮水果，雪糕等趁熱享用。