In Soviet times, every kitchen had electric and ordinary waffle irons. The dessert was very popular, loved and often cooked.
Waffle makers and now many are gathering dust in the closets, but not everyone has good dough recipes.
This can be easily fixed! Here are collected the most popular and proven test options for waffles, which are exactly obtained.
Waffle Dough - General Cooking Principles
• Eggs. They are always added to the waffle dough. Usually the quantity is indicated in pieces of medium size. If they are small, then the number is desirable to increase and reduce in the presence of large copies.
• Butter. In classic Soviet recipes, dough is prepared on the basis of fats, usually butter or margarine. They need to be melted in any convenient way and cool.
• Milk products. Often used milk, kefir, sour cream. They are needed to reduce the fat content of the test, often replacing butter or margarine, but can dilute them.
• For taste. Usually sugar, salt, vanilla is added. Sometimes other flavors are put in the dough, but rarely. If the filling is aromatic, then vanilla can be added to it.
• Features of the batch. Beat eggs for classic waffles is not necessary. The dough is kneaded liquid, not porous, enough spoon or whisk. The exceptions are soft and thick waffles, they may have a different kneading technology.
Dough for Soviet-era waffles
This dough is designed for baking waffles in the classic double-pan-style, which were previously in every home or for electric waffle makers. It makes thin, crispy cakes. If you need to twist the tubes, then this is done immediately, while the cake is warm.
Ingredients
• 200 grams of oil;
• four eggs;
• some salt and vanilla;
• 0.5 cup of sugar;
• 1.5 cups of flour.
Cooking
1. Measure out the right amount of butter or margarine, chop into pieces, melt. Leave for a while to cool the mass. 2. In a bowl, break the eggs. If they are small, then we take one more, that is, five. Beat a little with sugar. It is not necessary to do foam and grind to white color, enough to dissolve the grains. We throw a small pinch of salt.
3. Add cooled margarine (butter). Stir.
4. Enter the flour and for the flavor throw a small pinch of vanilla. But you can add it to the cream or condensed milk, if the waffles are curled and stuffed.
5. Pour on the heated waffle iron dough, bake ruddy and fragrant cakes. Baking time depends on the device, on average it takes from 30 to 90 seconds.
Delicious waffle dough on sour cream
For making this dough for waffles you need good and fat sour cream. If it is less than 25%, then they will not be as tasty and tender as it should be. These waffles are soft, reminiscent of cookies.
Ingredients
• three eggs;
• 200 grams of sour cream;
• 400 grams of flour;
• 0.5 tsp. soda;
• 250 grams of sugar;
• vanilla.
Cooking
1. Put the sour cream in a convenient mixing bowl, measure the required amount of soda and add. Stir, leave to extinguish for a few minutes.
2. Combine broken eggs with prescription sugar in another dish. Rub to white color and dissolve the grains.
3. Add sour cream with slaked soda, a little vanilla and you can pour a small pinch of salt. It will give the dough a more pronounced taste.
4. Mix, start parts to introduce flour. The amount depends on the consistency of sour cream. Stir well each time. Make a semi-liquid mass.
5. Before baking such waffles, the heated surface must be oiled each time, otherwise they may stick. It is convenient to do this with a brush.
Dough for waffles with milk
A waffle dough recipe that is also thin, crunchy, but not so fat. Whole milk is used here, dry powder can be diluted, everything will work fine too.
Ingredients
• 240 ml of whole milk;
• two eggs;
• 100 grams of sugar;
• 200 grams of sifted white flour; • Spoon butter (vegetable odorless);
• vanilla.
Cooking
1. Send the eggs to a clean bowl, add a small pinch of salt to them, stir, add granulated sugar to the recipe. Stir until completely dissolved.
2. Add milk. It should not be cold, it is desirable to keep the product warm for about half an hour.
3. Following the milk, as soon as we bring the mass to a uniform state, add wheat flour mixed with vanilla, but not all at once. It may need less if the eggs are not very large. Stir well. Make the consistency of sour cream, slightly thicker than the dough for pancakes.
4. Now leave it for about ten minutes. It is necessary that the gluten of flour is slightly swollen, the waffles will turn out better.
5. Pour in the butter, stir and bake! We do this in the most usual way on an electric waffle iron or on the stove.
Dough for waffles on kefir (yogurt, ryazhenka)
Another recipe is not very fat dough for waffles, which can be baked in an electric waffle iron. They are as thin and ruddy as in the classic version, but only less crunch due to the reduction of fat.
Ingredients
• a glass of kefir;
• spoon of butter;
• salt and vanilla;
• half a glass of sugar;
• 130 grams of flour.
Cooking
1. According to the classical scheme, we combine eggs and granulated sugar, grind to homogeneity, you can immediately add salt to them. One pinch is enough.
2. Now pour in kefir. If it is thick or the eggs are large, then for this amount you can take a whole glass and another quarter. Stir.
3. Now we fall asleep vanillin with flour, we stir. Just need 130 grams, this is a full standard glass. But the humidity is different, so we look at the consistency of the dough.
4. Pour a spoonful of butter into the finished waffle dough, let it stand for about five minutes and bake.
Dough for waffles on condensed milk with starch
The advantage of this recipe is an unusual dough. It remains crunchy for a long time, no matter how lay the dessert. But only with the use of high-quality condensed milk on milk fats. Ingredients
• a glass of flour;
• glass of starch;
• bank of condensed milk;
• a pack (200 gram) of oil;
• 0.3 tsp. soda;
• a pair of eggs.
Cooking
1. You do not need to heat the butter for this test. But in advance we get it out of the fridge, cut it into pieces, leave it on the table for softening for a couple of hours.
2. Take the mixer, stir and in the process pour condensed milk. Must go completely bank standard size (0.38 l).
3. Next to the condensed milk we introduce one egg, continue to stir.
4. Starch combine with flour, stir, only then add to the dough. You can continue to beat the mass with a mixer, but only at low revs. We evaluate the consistency. If the dough is watery, then pour a couple more spoons of flour.
5. At the very end, quench the baking soda and add to the dough. Stir, leave alone for five minutes.
6. Lubricate the waffle iron, bake classic thin cakes.
Dough for waffles on milk with butter
Dough recipe, which is also used for thin waffles.
Ingredients
• five eggs;
• 500 grams of flour;
• 200 grams of sugar;
• 0.5 tsp. soda;
• pack of oil;
• vanilla;
• milk (about a glass).
Cooking
1. Melt a pack of butter on the stove. Immediately add sugar to it and start beating with a mixer so that everything will cool faster.
2. As soon as the butter becomes warm, we pour eggs one by one, and then pour in the milk.
3. We enter vanillin with flour, we continue to stir by the mixer. We regulate density independently.
4. We extinguish soda, we fill in and it is well stirred.
5. Leave about ten minutes. Grease the waffle iron and start to bake.
Cottage cheese dough for waffles
The recipe for a soft and soft dough for thick Viennese waffles. Very useful and tasty dessert for children and adults. You can prepare fat cookies in the devices with the same principle.
Ingredients
• 220 g of cottage cheese;
• two eggs;
• 2 spoons of sugar;
• 1 tsp. ripper;
• 3 spoons with a pile of flour;
• pinch of salt, vanilla;
• waffle iron oil. Cooking
1. Cottage cheese needs to be ground. There should be no large lumps in the dough. You can use a strainer or just mash with a fork.
2. Rub eggs with sugar until white, pour to the curd, mix everything together, pour in a pinch of fine salt. Re-mix.
3. Mix the flour and baking powder, pour into the dough. If the cottage cheese is weak, then you can add more flour, but a little, do not make a stiff dough.
4. Heat the waffle iron. Carefully coat with all sides, spread the dough. We bake thick waffles. It is not necessary to make fire strong, they must be prepared inside.
5. Cut into slices, served with honey, jam, condensed milk, or simply with sour cream.
Waffle Pastry - Tips and Tricks
• The thicker the dough, the thicker and softer the waffles are. From the dough of the consistency of liquid sour cream, they are thin and crispy.
• If you add a pinch of soda or a little ripper, the waffles will be softer and a little porosity will appear.
• You can make waffles not only with condensed milk or cream. Perfect for this purpose suitable fruit puree, twisted dried fruit, jam, chocolate paste.
• The amount of flour specified in recipes does not always give the desired consistency. Egg size, flour moisture, fat content and density of dairy products are different. Therefore, you need to independently monitor and work out the desired thickness.
• If you want to make more useful waffles, then you can replace part of the wheat flour with other types: corn, oatmeal, buckwheat. Sometimes cooked diet homemade waffles with bran, rye flour, sugar substitutes.
