Dutch country waffles

Among the many waffles I found a very salty waffles — Dutch country waffles. In terms of ingredients, the waffles should be based on a taste of salty fragrance, with salad made of fresh vegetables, mainly from Dutch cheese. This waffle is more like a staple than a generally sweet waffle. It's very easy to get, and it's mostly a common diet around us. Dutch cheese is not the only one that can be forced. It can be replaced by other cheeses, like Cheda. And those who like cheese spread it on top of it, they will be overdoing it

Recipe Recommendations

flour 150g
milk 150ml
eggs of 3
bacon 100g
cheddar 50g
yeast powder 3g
fine sugar 1 tablespoon
salt a little
salad oil a little
Gherkin 1 piece
sacred fruit appropriate amount
shallot a
sugar a little
black pepper a little
grape vinegar appropriate amount

salty and sweet
roast
three-quarters of an hour
simple

Steps for Dutch country waffles

Cut the bacon into little pieces

(b) Hot boilers, with a proper amount of salad oil, small flaming bacon to the color of gold, with spares; if the bacon is fatter, it can be dried with no oil

(b) Combining flour, yeast powder, milk, sugar, salt and eggs, evenly mixed, covered with a protective film and room temperature fermentation for 30 minutes

When the fermentation is complete, the bacon is crushed and modulated

Add cheese blending

The pasta is poured into the waffle model, the oven is burned 180 degrees, the 200 degrees preheated 5 or 6 minutes later, the mold is put in, the oven is baked for about 20 minutes, and the plate is retweeted when it's hot (out of weight, if you like, if you don't like, if you don't like) and eaten with the salad mixed with cucumbers, sanctuaries and onions。

One cup of cucumber, one onion, a little salt, a little sugar, a little black pepper, a little salad oil, a little vinegar, and a salad, with waffles