Gastroback 40969 Design Stand Mixer Advanced User Manual

Page 19

heaped tablespoon sugar

small pinch salt

100 ml

milk (round about)

heaped tablespoon flour

Operate according to the instructions

›Operating‹. Assemble the whisk. Add melt-

ed butter and egg, sugar and salt to bowl,

lower motorhead, attach splash guard and

mix until creamy. Slowly rise speed until

reaching high speed. Lower speed and add

flour sideways. Mix until combined. Add

as much milk as it needs to make the batter

easy to pour. Turn off the appliance, remove

splash guard, rise the motorhead and pre-

pare your waffles according to the instruc-

tions of your wafflemaker.
tip: Flavour and spice the batter ad libitum

using i.e. gingerbread spices, vanilla fla-

vour, chocolate flavour or cinnamon.

Classic belgian waffles

Classic Belgian waffles have a crispy outside

and are soft and moist on the inside. They

are often served as part of a celebration

– even to celebrate something as simple

as a beautiful day. Try these waffles with

your favourite syrup or a topping such as

sliced fresh strawberries and freshly whipped

cream.
Makes 10 waffles:

355 ml

water

2¼ teaspoons

active dry yeast (one

packet)

3 cups

(approx. 360 g) sifted

flour

¼ teaspoon

salt

large eggs, separated + 1

egg white

cup

(approx. 75 g) sugar

236 ml

milk

8 tablespoons unsalted butter, melted

and cooled

2 teaspoons

vegetable oil

2 teaspoons

vanilla extract

Heat ½ of the water to lukewarm.
NOtE: Do not use water that is too hot

because the yeast wont rise. In a separate

bowl dissolve the yeast in the water with a

pinch of the sugar from the recipe; let stand

5 to 10 minutes, until the mixture begins to

foam.

Operate according to the instructions

›Operating‹. Rinse the bowl with warm

water before usage. Assemble the whisk.

Add egg yolks, egg white and sugar to

bowl, lower motorhead, attach splash guard

and mix on slow speed until just combined.

Add remaining water, milk, oil and vanilla

by turns sideways and mix until the mixture

is smooth. Turn off the appliance, remove

splash guard, rise the motorhead disassem-

ble whisk and assemble beater. Lower the

motorhead, attach the splash guard and add

flour sideways. Beat until smooth. In separate

bowl beat the egg whites until stiff peaks

form. Turn off the appliance, remove splash

guard, rise the motorhead, add egg whites

to mixture. Lower the motorhead, attach the

splash guard and slowly fold the egg whites

into the batter. Let the batter stand for 1 hour,

stirring every 15 minutes.
Turn off the appliance, remove splash guard,

rise the motorhead and prepare your waffles

according to the instructions of your waf-

flemaker. Serve with whipped cream, fruit,

jam, powdered sugar, or a warm fruit syrup.

Gingerbread belgian waffles

These waffles have the flavour of just-baked

gingerbread and are delicious served with

fresh fruit or caramelised apples and pears.
Makes 6 waffles:

118 ml

warm water

1 teaspoon

granulated sugar

2¼ teaspoons active dry yeast (1 packet)

1½ cups

(approx. 180 g) all-pur-

pose flour

1 cup

(approx. 250 g) short-

bread biscuit crumbs

¼ cup

(approx. 55 g) granulated

sugar

3 cups

(approx. 360 g) sifted

flour

¼ teaspoon

salt

1 teaspoon

ground ginger

¼ teaspoon

lemon zest, finely chopped

472 ml

warm milk

large eggs, separated

½ cup

unsalted butter, melted

and cooled

1 teaspoon

vanilla extract