In Soviet times, many families had waffle irons, and the mistresses made the crunchy delicacy themselves. In some homes, these simple devices have been preserved, and in working condition. If you have lost this kitchen gadget - it does not matter: modern electric waffle irons and molds for baking waffles in the oven are on sale. Becoming the owner of such a device, you probably want to learn how to make the dough on waffles. There are many options, because waffles can be crisp and soft, thin and lush. The choice of recipe depends on what you want to get the result.
Cooking Features
The process of making dough for waffles is simple. Knowing a few moments will allow you to get exactly the waffles that you need.
- Almost always eggs are added to the waffle dough, but there are also recipes for lean baking.
- Traditional waffle recipes include butter. It can be replaced by margarine, but gourmets say that waffles are more delicious from butter.
- Soda or baking powder is not always added to the waffle dough, but these ingredients make the wafers more airy and porous.
- If you add less sugar to the dough than is indicated in the recipe, the waffles may turn out pale.
- All products intended for making waffle dough should be at room temperature, so they should be removed from the refrigerator beforehand.
- Butter or margarine can be used softened or melted. After melting, the product is allowed to cool.
- From the softened butter, the waffles are more crispy, from the melted ones - softer and lush, as more flour is added to the dough.
- The thicker the dough, the richer and softer the waffles will come out of it. Crispy waffles require batter, like pancakes.
- Roll up waffles to be hot. When cooled, they quickly lose their plasticity.
- Cooking waffles is necessary according to the instructions attached to the unit. Typically, the dough is poured onto one waffle iron panel, covered with another and prepared before the signal. Often, heating panels need to be lubricated with vegetable oil.
Wafers can be stuffed with boiled condensed milk, custard, jam, curd mass and even savory fillings in the form of pate. To do this, you can use a culinary syringe. If the waffles are rolled up with a cone, you can fill them with a spoon.
Classic waffle test recipe
Composition:
- butter or margarine - 0, 2 kg;
- chicken egg - 4 pcs .;
- salt - a pinch;
- vanillin (optional) - at the tip of the knife;
- sugar - 100 g;
- wheat flour - 0, 25 kg.
Method of preparation:
- Cut butter or margarine into slices. Melt on low heat, not allowing to boil. Allow to cool to room temperature.
- Break eggs into a bowl, add sugar and salt to them. Whisk with a whisk to dissolve the grains.
- Combine the egg mass with butter or margarine, mix to obtain a homogeneous composition.
- If waffles are served without filling, add vanillin. It is not necessary to add flavoring to the dough, if it is part of the filler.
- Sift the flour and partly into the liquid mixture, mixing the dough thoroughly each time to prevent the formation of lumps.
You can use the dough to make waffles immediately after kneading. Waffles from it are thin, but not particularly crunchy. If you want them to crackle harder, use not melted, but just softened margarine, and reduce the amount of flour a little.
Lean dough on waffles
Composition:
- sugar - 100 g;
- flour - 140 g;
- water - 60 ml;
- refined vegetable oil - 20 ml;
- baking powder for the dough - at the tip of a tsp.
Method of preparation:
- Sift flour and mix with sugar and baking powder. Make a recess in the center.
- Boiled water cooled to room temperature, mix with oil.
- Pour the liquid mixture into the prepared well.
- Stir until uniform.
According to this recipe, a delicacy can be prepared in a post. Then you need to pick up the filling. Suit jam or jam.
Dough for thin waffles with cream
Composition:
- wheat flour - 0, 3 kg;
- cream with fat content of 10-15% - 0, 2 l;
- sugar - 0, 2 kg;
- butter - 150 g;
- chicken egg - 4 pcs.
Method of preparation:
- Cut butter into pieces, melt in a microwave or in a water bath, let it cool slightly.
- Expose the cream from the refrigerator 30-60 minutes before making the dough so that they warm up a little.
- Place the eggs in a bowl, whisk together with the sugar with a blender or mixer.
- Without switching off the device, first enter the cream, then the melted butter.
- Combine the liquid mixture with the sifted flour. Stir the dough until smooth. This can be done with a spoon, whisk or mixer. If you will knead the dough with a mixer, use special nozzles for making dough.
Thin soft waffles made according to this recipe will be a good basis for the cake. For the preparation of tubes with filling, they are also suitable.
Dough for Viennese waffles
Composition:
- wheat flour - 0, 35 kg;
- cream - 0, 25 l;
- chicken egg - 3 pcs .;
- sugar - 130 g;
- butter - 0, 2 kg;
- lemon juice - 20 ml;
- loosen for dough - 10-15 g.
Method of preparation:
- Oil Take them out of the refrigerator in advance - it should be soft.
- Combine the softened butter with sugar, rub it. Oil as a result of this manipulation should become lighter.
- Beat the butter with a mixer, break eggs into a bowl with it.
- Beat the butter together with the eggs. You can use the mixer, but you need to turn it on at minimum power.
- Pour in cream and lemon juice, whip them together with other ingredients.
- Sift flour, mix it with baking powder.
- Adding flour to a liquid basis in portions and stirring with a spoon, prepare the dough, which has a consistency resembling dough for fritters. It is important to prevent the formation of flour lumps in the test.
Viennese waffles from this dough will be obtained if you bake them in special waffle irons. Instead of a waffle iron, you can use a cheaper alternative - molds, in which the waffles can be cooked in the oven.
Yeast dough for Liège waffles
Composition:
- wheat flour - 0, 35 kg;
- chicken egg - 2 pcs .;
- dry yeast - 5 g;
- vanillin - a pinch;
- soda - a pinch;
- sugar - 160 g;
- butter - 0, 2 kg;
- high fat milk or non-fat cream - 180 ml.
Method of preparation:
- Heat half of the milk indicated in the recipe to about 40 degrees. Pour into it 2-3 teaspoons of sugar and yeast, mix. Wait 15-20 minutes for the yeast to activate. This will indicate the appearance of foam caps.
- Sift flour, mix it with vanilla. Add softened butter to the flour. Stir until smooth.
- Break eggs into a bowl, add salt and unused milk to them, whisk.
- Combine all three pieces of dough. Knead it with your hands.
- Roll the dough into a bowl, place in a large saucepan, cover with a damp towel and place in a warm place. Make sure that there are no drafts in the room, otherwise the dough will not rise or fall off.
- In an hour or one and a half, the amount of dough will double. It needs to be kneaded, divided into 12 parts. From each part form a cake, roll it in sugar and bake.
For making soft Liege waffles, a special shape is required.
Dough on waffles from condensed milk and starch
Composition:
- wheat flour - 150 g;
- starch - 150 g;
- butter - 200 g;
- condensed milk - 0, 25 l;
- chicken egg - 2 pcs .;
- soda, extinguished with vinegar - 3 g.
Method of preparation:
- Beat the softened butter with a mixer. Continue to beat, enter the condensed milk.
- Add eggs one by one and beat.
- In the resulting mixture, put the vinegar-extinguished soda, mix.
- Mix sifted flour with starch.
- Combine the dry mixture with the liquid, mix well. It is necessary to ensure that there are no lumps in the test. You can use the mixer by installing the appropriate nozzle.
Normal thin waffles are baked from this unusual dough, but in taste they differ from traditional ones.
The choice of waffle test may depend not only on what kind of taste you want to get, but also on the presence of the appropriate shape or waffle iron in the house. Thin waffles are often rolled up with a straw or cone to serve with filling. Soft waffles can also be made with a filling - it is laid between them.
