Food: Science Picture Challenge #2 – Egg waffle and baking

There are many challenges from my friends recently! This time is the “Food: Science Picture Challenge” by @mcw. Initially I planned to have beer for my theme but I am now sick. I can’t drink beer. And today, I just bought an egg waffle and enjoyed so much. So why don’t me take egg waffle as the theme? So let’s start!

最近有很多挑戰…今次是 @mcw 的食物：科學照片挑戰，本來我打算用啤酒來參賽的，但我病了，病了很久，還是不要了。然後今天去買雞蛋仔的時候，就突然想到用雞蛋仔參賽了！

Details of the challenge 詳情：https://steemit.com/sciencepic/@mcw/food-science-picture-challenge-2-with-sbd-and-sp-prize-2-sbd-sp

(The 250 words upper limit starts below haha)

The tattoo on my forefinger proves it’s my original photos XD
食指上的紋身證明了這是原創照片

Egg waffle is made under the process of baking. Baking is actually a series of physical, chemical and biochemistry processes. When the batter of sugar, egg and milk was poured onto the frying pan and are heated, the baking starts. Firstly, the gas inside the batter is heated and expanded, making the volume of the batter increases. Then the proteins and starch inside the batter are heated to coagulate, which fix the shape of the waffle.

雞蛋仔是以烘焙的手法製成的，烘焙其實是一連串的物理、化學及生物化學的過程而成。首先，當雞蛋仔的原料，即由糖、蛋及牛奶等組成的混合物倒進模具加熱時，烘焙的過程開始了。首先，混合物內的空氣會受熱膨脹，讓混物合的體積變大。然後混合物內的蛋白質及澱粉開始凝固，固定了雞蛋仔的形狀。

（photo source: appledaily）

As the surface of the waffle is hotter, the surface is solidified and the sugar is caramelized making it brown in color. And finally, all the liquid inside evaporate and the finally egg waffle becomes crispy!

由於雞蛋仔的表面受熱較多，表層會更加凝固及當中的糖會開始焦糖化而變成深棕色。最後，雞蛋仔內的液體都蒸發掉了，最後的成品變得香而脆！

(photo source: joes.tw)

To have the best outcome, there are quite a lot of thing to take care of. The first one is the baking temperature. Usually it’s between 100 – 250-degree C. If the temperature is too low. The waffle will be heated for too long time. The air hole of the surface of the waffle will be too big. But if the temperature is too high, the surface will be burned before the interior is fully cooked.

How to determine the best temperature? It depends on the size and thickness of the food, the ingredients, the humidity, as well as the quality of the baking equipment! But it’s almost the 250 words limit. So let me talk about it when there is chance!

Egg waffle is one of the best street food in Hong Kong. There are several evolution recently. And now we have different favor like chocolate, green tea, cheese and even beer!

要有最好的烘焙效果，我們需要考慮幾樣東西，第一是溫度。通常烘焙的溫度是100至250度之間，如果溫度太低，食物會受熱過長時間，導致表面氣孔太大，影響質感。如溫度太高，內裡未熟表層就已焦了！

如何決定烘焙的溫度？要從幾方面去決定，包括食物的大小與厚度、食物的成份、環境濕度，及烘焙工具的不同。不過這時250字上限到了，下次有機會再說一點點吧。

雞蛋仔是香港最著名的街頭小吃，現在已進化得很誇張了，更有不同味道，如朱古力、綠茶、芝士，好像還有啤酒味！

Chocolate egg waffle with ice-cream
朱古力雞蛋仔配雪糕，很想要吧！
(photo source: openrice.com)

Try it when you visit Hong Kong! 下次來香港不要錯過！

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Thanks for spending your time to read my articles. I like to share stories of Hong Kong. I wish you may support me and I will keep going!
謝謝你能抽空閱讀這篇文章，我平日喜歡分享香港的故事，希望大家多多支持，我會繼續努力！

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