Waffles Brusselse wafels: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 10: | Line 10: | ||
:250ml milk | :250ml milk | ||
:250ml luke wark water | :250ml luke wark water | ||
: | :300g plain flour | ||
:100g unsalted butter | :100g unsalted butter | ||
:pinch salt | :pinch salt | ||
Revision as of 10:14, 30 October 2024
⇐ The Green Book
⇐ Bread & Baking
Ingredients
- 2 eggs, separated
- 13g fresh yeast, or 7g dried
- 250ml milk
- 250ml luke wark water
- 300g plain flour
- 100g unsalted butter
- pinch salt
Method
- Separate the eggs. The whites we'll whip later. Take the yolks and loosely beat with a whisk. Whisk in the milk and yeast till yeast is fully dissolved. Add the warm water.
- Whisk in the flour and a pinch of salt. Make sure there are no lumps of dry flour left.
- Warm the butter till just melted and add to the batter.
- Beat the egg whites to soft peaks and add to the batter, folding in gently. Don't overwork - some small lumps of egg white are fine.
- Allow to rest 20-30 minutes.
- Preheat the waffle iron.
- Cook the waffles in batches. Ladle in the appropriate amount of batter and cook until no more steam escapes. For guidance, my waffle iron makes 2 waffles at a time and takes 75ml batter for each of its plates. It takes 12 minutes to cook.
De Dagelijkse Kost - Jeroen Meis https://dagelijksekost.vrt.be/gerechten/brusselse-wafels#searchType=dishes&term=louise%20wafel
dessert