Recipe for Egg McMuffin

Egg仔配方:(6pcs)万卓鸡蛋仔粉500g、过滤水和牛奶一***340g、鸡蛋仔油36g、鸡蛋2个、黄油30g、香草精6g、玫瑰盐1g、白糖120g、吉士粉10g、泡打粉8g、红薯粉20g. Click to learn more about joining the project

Eggs, is unique to Hong Kong's traditional street food, one of Hong Kong's authentic street food, is a variant of waffles. Taiwan called egg cake, also known as egg cake. Eggs, sugar, flour and light cream are used to create a sauce, which is poured in the center of two special honeycomb-shaped iron moldings and baked on the fire. When you take out the egg custard with a tool, the egg custard is golden brown in color and has the aroma of cake, plus it is half-empty in the middle, which makes the texture especially popping when you bite it. Egg custard originated in the 1950s, when a grocery store owner tried to make a paste with flour and butter so as not to waste the cracked eggs, and then baked it in an inverted mold. Later, the mold was designed in the shape of a small egg, which became a big hit. In the beginning, egg rolls were made from duck eggs because they were inexpensive and had a strong flavor, and the fishy taste of the eggs added to the flavor of the egg rolls. Traditionally, they are sold by street vendors in carts. However, there are also snack stores that make them in different flavors, such as chocolate, shredded coconut, black sesame, milky, fruits and vegetables.