急!!!!!!雞蛋仔的製法!!!!!!!唔該晒!!!!!!!!!!!!!!

雞蛋仔
材料：麵粉100克
　　　發粉1茶匙
　　　生粉25克
　　　糖100克
　　　水125毫升
　　　雞蛋2隻
　　　淡奶60毫升

製法：１）先將麵粉、發粉及生粉篩勻備用。
　　　２）然後將雞蛋及糖打起，分次逐少加入淡奶及水。
　　　３）再將篩好的粉料分次逐少加入雞蛋溶液中，其間需不停攪拌成稀漿，不可起粒。
　　　４）將雞蛋模兩邊燒熱，把模上掃一層油。把稀漿注入蛋模內至八分滿，將模夾緊搖勻反轉置爐上，以中慢火底面各燒1-2分鐘至雞蛋仔離模及熟透，即可用叉起模食用。


Material: Flour 100 grams
Baking powder one teaspoon
Get powder 25 grams
Sugar 100 grams
Water 125
2 egg
Thin milk 60

Method for making: 1.First flour, baking powder and get the powder Shai to provide for use evenly.
2.Then beat the egg and sugar, divide into a time gradually few join the thin milk and water.
3.Again Shai the good powder anticipate the time of the cent gradually few join the egg aqua, the in the interval keeps needing to mix blend sparse syrup, can't rise a grain.
4.Burn the egg mold both sides hot, sweep one layer oil of molds.Chase the sparse syrup infusion egg mold inside go to eight separately full, clip mold tightly to shake to turn over to place a stove evenly up, with medium the slow fire bottom face each burn 1-2 minutes to the egg Zi to leave a mold and thoroughly cooked, can immediately use fork rise mold edible.

2007-12-08 12:48:58 補充：
http://hk.geocities.com/holapithelper/eggball.htm烹飪錦囊： (A)烹調基本方法： 「烘」：又稱鐵板烤，是指將處理好的材料，放置在一特製的鐵板或鐵製的模上， 加熱熟透而烘至香脆。

2007-12-08 12:49:22 補充：
(B)烹飪錦囊：（雞蛋仔模的處理方法） 　新模買回來，如是用生鐵鑄造的，必定黏底不能立即使用。 它的處理方法如下： 1. 先將模洗擦乾淨，加一些油在每一個小穴中，然後放置爐火上，燒熱兩邊。 2. 調較一份粉漿做雞蛋仔，但不能食用，因新模有銹污，當整份粉漿做完後， 你便懂得怎樣控掣爐火的熱度，若再開第二份粉漿做雞蛋仔時，就能成功地 掌握，起出理想的雞蛋仔來。

2007-12-08 12:49:31 補充：
(C)甚麼是吉士粉？ 「吉士粉」：Custard Powder，吉士兩字是譯音，其成份是由雞蛋、乳品和香料 組成，含有蛋奶之香味，少甜易溶化，和水後變成檸檬黃色。多用於製作一些 鬆腍軟滑的甜品，取其色澤和特殊的香味。(D)選購： 可在任何超級市場購買。

圖片參考：http://hk.geocities.com/holapithelper/eggball2.jpg


香噴噴~~~~~~~~
雞蛋仔是一種很好吃的小食，只需用雞蛋
與水一起放在做雞蛋仔的機器上，
加上適當的溫度，過了一會兒便會有香噴噴
的雞蛋仔了。
Recipes:
•Egg whelp
•Material:
The bread flour 4 ounce
peanut meal 1 ounce
sends the powder 1 even teaspoon of
egg 2
hard sugar 4 ounce
evaporated milk 2 ounce
clear water 4 ounces
•Procedure:
1. uniform spare 2. uses three
kind of plasters the wooden spoon mixes evenly the egg and the sugar, by little joins the evaporated milk and the water, after mixes evenly joins the powder to foresee accurately at different times, does not stop stirs the thin sliding face thick liquid, cannot get up grain of
3. to burn egg whelp model bottom surface both sides the heat, after sweeps the oil to pour into the wheat-flour paste to eight minute full, covers the top head, clamps the mold, the reverse, sets at on again the stove, burns 1-2 minute respectively with the embers surface and thoroughly ripe 4. uses to the egg whelp
to the mold to fork picks up the egg whelp, eats before it's too late
* newly buys the model clean clean after-burning to be hot, then makes the egg whelp according to above facture.Until after the egg whelp takes out abandons does not want, to duplicate the egg whelp is easy two to three times to disengage a clutch up to.
食譜：
•雞蛋仔
•材料：
麵粉4安士
生粉1安士
發粉1平茶匙
雞蛋2隻
砂糖4安士
淡奶2安士
清水4安士
•做法：
1.將三種粉篩勻備用
2.用木匙將蛋及糖拌勻，逐少加入淡奶及水，拌勻後分次加入粉料中，不停攪拌成稀滑麵漿，不可起粒
3.將雞蛋仔模型底面兩面燒熱，掃油後注入粉漿至八分滿，蓋上蓋，將模夾緊，反轉，再置爐上，用中火底面各燒1-2分鐘至雞蛋仔離模及熟透
4.用叉將雞蛋仔挑出，趁熱食

＊新購回來之模型清洗乾淨後燒熱，然後按以上製法做出雞蛋仔。雞蛋仔取出後棄之不要，重複二至三次直至雞蛋仔較易鬆離為止。