The McWalf
By VicentaLakin
Waffle cakes are baked with special molds because their surfaces form a grid, also known as pegs. Waffles originated in Belgium and were created in 1851 by Bande Brabant. Belgian waffles are made of flour and yeasts, but there are a number of ways to make them, such as fast waffles with powder, soft waffles with pasta, etc. Waffle's eating methods are very varied, with cream, chocolate sauce, caramel, fruit... Today this waffle is made of sponge cakes, which are made of twirling cakes, and when eggs are croaked, the protein mixed with yolk is not easy to pass out, so let's just use the whole egg. Recently, she had a bagel of negromonite wheat flour, which was very fine and smelly, and which she had made as a snack because there was no wheat protein (noodles), which worked better than low-banded powder, without fear of twitching. It's a cheesy McWalf pie, a soft skin, a soft inside, sour strawberries and ice cream, multiple tastes, multiple tastes, one cup of coffee, not too much fun
Recipe Recommendations
- soba noodles 50 grams
- eggs of 3
- edible vegetable oil 20 grams
- white granulated sugar 35 grams
- salt 1 gram
- sweetening
- baking
- an hour
- ordinary
Steps for The McWalf
1
Preparation material. It is a good working habit to quantify the material to be used in advance and not to be confused in making it。
2
Prepare warm water about 50 degrees C. The whole egg fluid is more difficult to pass out, and it is easier to do so at about 50°C, so the eggs better be removed from the fridge earlier。
3
Eggs are in big bowls. This bowl better be a little deeper. It's better if there's an eggbath. Add all the white sugar. If you want to get better, you can get sugar three times. You better not lose sugar. White sugar's a support, too few eggs to melt. You can add a few drops of lemonade if you're afraid of the smell of eggs。
4
Open a low-speed slot, smooth the egg fluid and turn the high-speed slot, hit a thick egg fluid, draw an eight word with an egg-beater, not disappear in 20 seconds。
5
FLOUR IS SIFTED TWICE INTO THE EGG PASTE, AND THE WORD “Z” IS DRAWN IN THE DIRECTION OF ARROWS BY HAND TO DRY POWDER。
6
Draw your hand "Leave" and roll it evenly across the arrow。
7
Scratch flips, same as step 6, similar to a scrunch. Despite the use of barley powder, the whole egg-spreaded egg paste is easy to melt, so it's important to flip. If you mix the paste half or less before the mix, it means it's gone, it's gone, it's swollen, it's eggcake。
8
A part of the bowl is covered with paste, not much, with a razor and two shovels, and with a hand, evenly mixed with the fifth and sixth steps。
9
The pasta was thrown into the pasta bowl and evened with the other pasta, where the waffles were made. If you want to make a cake, you can start a preheat oven (150°C) before you have an egg ooze, and then you can put a six-inch cake mold (which can be adhesived) in the lower part of the oven for 50 minutes。
10
Waffles brushed adhesive, preheated for 2-3 minutes。
11
My waffles are bigger, two spoons of ice cream and they're not full。
12
Put the lid on the button, turn the button on for five minutes, start with a lot of white smoke, a lot of noise, a little less smoke, a lot of noise, a lot of smell, so you can open the lid to see how it is。
13
Bake to the yellow skin, even a little charred, and then roast the next one. I don't have that face anymore。
14
How about a cup of coffee with strawberry and ice cream and sugar powderThe McWalf Make Tips
Caution 1 can also be used in ovens if there is no waffle machine, but with waffle molds, 170°C to 190°C, baked for about 20 minutes, depending on the temperature of the oven ' s temper. 2 oatmeal powder may be replaced with any wheat powder or with low-band powder; vegetable oil may also be replaced with butter, but in liquid form. 3 sugar powders for good looks can also be dropped. It's a beautiful moment