Jumaat, 19 Ogos 2016

Egg waffle maker / Electric Bubble waffle maker rm370

Commercial Egg waffle maker / Electric Bubble waffle maker

Assalamualaikum dan salam sejahtera, kami Kitchen Pro Malaysia
usahawan muslim dan menjual berbagai peralatan dapur, rumah, 
perniagaan kecil-kecilan, kios, Hotel , restoren dan lain-lainmesin perniagaan 
makanan dengan kadar borong dan murah di Malaysia.

waffle egg making machine features
1.waffle egg making machine is designed for baking waffle with independent heat control and aluminum molds .
2. The baking molds are made of high grade aluminum with high thermal conductivity.
3. very suitable to bake food in the shops/fields and to provide hot food to the customer.
4. The highly conductive cast aluminum plates spread heat evenly ;
5. On/ off switch, thermostat 0 - 300°C, pilot lights
6. A removable drip-tray surrounding the bottom plate will collect any batter excess thus making it easy to clean;
 waffle baker  machine  specifications
NameEgg Waffle baker machine
 packing size 485*295*315*
 dimentions(mm) 450*245*300*
 N/W(kg) 6
 Power(Kw) 1.4
 Volts/v 220-240
Material:Stainless steel 
Product features:      Non-stick coating. 
Model: -
Suis: temperature n timer

warrnty 6month

Price: rm370

Kitchen Pro Malaysia
30, Ground Floor, Block 4
worldwide business park
AKiDo street 13/46, Section 13, Shah Alam,
Tel: (man)
0166677675 kitchenpromalaysia01@yahoo.com.my
Weekday 11-7ptg
Sat 11-7
Sun 12-4
Landmark:-. Tesco Bulatan Kayangan, Kondo Adina, Honda dan kia Showroom, JoMA dan Hrdc

  • 140 grams all purpose flour
  • 7.5 grams baking powder
  • 10.5 grams custard powder
  • 28 grams tapioca starch
  • 2 eggs
  • 140 grams white sugar
  • 28 grams evaporated milk
  • 140 grams water
  • 5 grams vanilla extract
  • 28 grams vegetable oil
  • a touch of vegetable oil, to grease the waffle iron
I left this recipe as I found it – I used a kitchen scale to weigh everything out. I haven’t tried it with cup measurements because it was perfect as is. I have two bubble waffle makers: one that’s more of a manual iron with two interlocking plates, and an electric one that is super simple to use. Yes the batter is a little finicky, with the 1 hour rest time in the fridge and then the 30 minute rest time to bring it back up to room temp, but it yields pretty darn tasty egg waffles so if you’re committed, go all in! It may take a couple of tries to figure it out, but it’s worth it :)
In a bowl, sift together the flour, baking powder, custard powder and tapioca starch. Set aside.
In another bowl or large liquid measuring cup, lightly beat the eggs and whisk in the sugar. Mix in the evaporated milk and then water, gradually. Add the sifted flour mixture and whisk well, making sure there are no lumps. Whisk in the vanilla extract and then the oil. Cover the batter with plastic wrap and let rest in the fridge for 1 hour or overnight.
When you’re ready to make waffles, take the batter out and let it rest at room temperature for 30 minutes.
Heat up your waffle iron plates: brush or spray with a bit of oil and heat each one separately over medium heat.
Pour a scant cup of batter (closer to 3/4 cup) into one of the plates, rotating so that most of the wells are filled. Place the other plate on top, lock it in, close, and flip. Cook each side for 2-3 minutes, lifting the plates to check after a minute and a half. Lift the top plate off and flip the waffle out – use chopsticks to loosen if needed – and let cool on a wire rack so the edges stay crispy. Repeat with the remaining batter. Enjoy warm!
Notes: I’ve seen custard powder (I use Bird’s Custard Powder) in most grocery stores, in the baking aisle, but if you can’t find it, it’s available on Amazon.