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Shopping:6 supermarket·1 Chinese supermarket
Prep 20 min·Cook 12 min
Preheat the oven to 200°C (180°C fan, gas 6). Brush a 24-hole mini muffin tin generously with melted butter and put it in the oven to heat.
30 g Butter, melted (plus extra for the tin)
Wok-chan's tip鑊仔貼士
A hot, buttered tin gives the crisp, golden shell of the street-cart version.Whisk the eggs and sugar with an electric whisk on high speed for 8–10 minutes until pale, tripled in volume and thick enough to leave a ribbon trail.
3 Eggs, at room temperature90 g Caster sugar
Sift in the flour and baking powder in two goes, folding gently with a spatula until no streaks remain.
100 g Hong Kong flour or plain flour, sifted½ tsp Baking powder
Mix the milk, melted butter and vanilla, stir in a spoonful of batter, then fold the mixture back into the rest.
2 tbsp Whole milk30 g Butter, melted (plus extra for the tin)½ tsp Vanilla extract
Wok-chan's tip鑊仔貼士
Mixing the butter with a little batter first stops it sinking and knocking out the air.Take out the hot tin, fill each hole almost to the top and bake for 10–12 minutes until golden and springy.
3 Eggs, at room temperature
Cool for 2 minutes, then loosen with a small knife and eat warm.
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Best warm on the day; keep in an airtight box for 2 days and re-crisp in a 180°C oven for 3 minutes.
Little golden egg sponges with crisp edges and a light, fragrant crumb, like the ones from old street carts. Just eggs, sugar and flour, baked in a mini muffin tin instead of the traditional cast-iron mould.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Oven · Muffin tin (mini or regular) · Stand mixer