這個雞蛋仔模其實在我上年暑假已從香港買回來。但一直都有其他蛋糕dessert想做。前兩天從電視睇到"香港美食100強"節目，它說第一位HK食物是雞蛋仔。我即時就想整。第日，準備好Recipe 和模，就整咗我第一次整的雞蛋仔la.
第一set 失敗。因recipe 話八成滿，但八成滿焗出來雞蛋仔是一粒粒，不是一"底底"。第二batch我倒滿哂。這次成功！
Recipe can make around 4 set! Therefore, I use some batter to mex with Green tea powder. Try more varieties.
Recipe:
雞蛋仔做法:
材料 3-4 servings：
低筋麵粉(Cake Flour) 5oz
發粉(Baking Powder) 1 1/4tsp
吉士粉(Custard powder) 1 Tbsp
生粉(Cornstarch) 1oz
雞蛋Eggs 2隻
糖(Sugar) 5oz (Can put 4.5oz if you want less sweet)
淡奶(Evaporated milk) 2Tbsp
清水Water 5oz
生油(vegetable oil) 2Tbsp
Vanilla essence 1/2 tsp
Optional:
green tea or chocolate flavour: add 1 tsp of matcha powder or cocoa powder
製法：
1. 將麵粉、發粉、吉士粉、生粉等同篩勻。
Sifted and mix flour, baking powder, custard powder and corn starch.
2. 蛋、糖打起，加入奶水打透。
Whisk egg and sugar. Then add milk and water. Mix well.
3. 將篩好之粉料與水分次加入蛋糖內、打透成麵糊，最後加入油拌勻30分鐘後備用。
(I seperated the batter mixture to half and add 1/2 tsp green tea powder to half of batter mixture)
ADD flour mixture to egg mixture and whisk until smooth. Lump free. Then add in oil. Mix and put batter in fridge to settle for at least 30minutes.
4. 將雞蛋模兩面燒熱，注入麵糊至八分滿。 (I actually filled it full. I tried 80% full but it appeared to be piece by piece)
Pour batter into preheated pan coated with thin layer of oil.
5. 將模夾緊搖勻，反轉置爐上，以中慢火底面各燒2分鐘。
Heat in medium heat. 2 minutes per side.
6. 即可用叉起模進食
Unmould and cool it on cooling rack.
