Waffles
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 150g
- butter 20g
- pure milk 200g
- eggs
- fine sugar 20g
- sugar-tolerant yeast 1.5G
- salt 0.5g
Steps for Waffles
1
Butter melts, it's "I melted." I'm lazy and I'm just going to heat it up. It's better than that. It's easier to separate, and your butter could be destroyed。
2
When the butter cools, the eggs are filled with fine sugar and milk。
3
Spectrum is used to sift flour and yeast and to mix it with salt。
4
The mixed faces are fine and glamorous, and without particles, they can move。
5
Cover the lid or keep the film and ferment where it's warm. I made it the previous night. I was ready for breakfast the next day。
6
The fermented paste is clearly large, and there are a lot of little bubbles in it, and if it's sour, it's too fermented and it's just not good to eat。
7
Smuggle some of the excess gas and then paste into the waffles。
8
I used two molds, put in a pre-heated oven, 180°C baked for about 20 minutes, on the surface of gold, and it was easy to take them off. The thicker the face, the shorter the time, the more soft the opposite, adjusted to their preferences。
9
It's also made of a light-eat version. The machine heats up early, pours into the paste and puts a lid on it。
10
The middle is open for observation, and the top colour is satisfied, so that the middle dents are relatively narrow。
11
it's good to eat while it's hot and dry, it's good to eat directly, it's good to eat with yogurt, jam, fruit, cream, etc., and it's good to eat in the middle of the paste, it's good to make chocolate, tea, 100g flour with 1g cocoa powder or tea powder, and it's much better color。
12
If I can't finish my food, it can be kept in a cold seal, and the next day is still soft, I'll stay the next day at most, and the time of preservation is not known, after all, without preservatives。