Gastroback 42405 Design Wafflemaker Pro User Manual

Page 14

Basic Waffle recipe

Makes 1-2 waffles:
Ingredients

1 egg

4 tablespoons unsalted butter, melted and

cooled

1 heaped tablespoon sugar

1 small pinch salt

approx. 100 ml milk

6 heaped tablespoons flour
Preparation

Take the melted butter and add the egg,

sugar, and salt; stir until mixture is smooth

and creamy. Add the flour and blend. Add

as much milk as it needs to make the dough

easy to pour.
Tip: Flavour and spice the dough ad libitum

using i.e. gingerbread spices, vanillaflavour,

chocolateflavour 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 beauti-

ful day. Try these waffles with your favourite

syrup or a topping such as sliced fresh straw-

berries and freshly whipped cream.
Makes 10 waffles:
Ingredients

355 ml water

2¼ teaspoons active dry yeast (one packet)

3 cups (approx. 360 gr.) sifted flour

¼ teaspoon salt

3 large eggs, separated + 1 egg white

cup (approx. 75 gr.) sugar

236 ml milk

8 tablespoons unsalted butter, melted and

cooled

2 teaspoons vegetable oil

2 teaspoons vanilla extract
Preparation

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

cause the yeast wont rise. 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.
Put the flour and salt into a large bowl; stir to

blend and reserve. Add the egg yolks, one

of the egg whites, and remaining sugar to

the yeast mixture; stir to blend. Add the re-

maining water, milk, melted butter, oil, and

vanilla; stir until the mixture is smooth. Stir the

liquid mixture into the flour mixture and beat

until the mixture is smooth.
Beat the egg whites until stiff peaks form.

Fold the egg whites gently into the dough.

Let the dough stand for 1 hour, stirring every

15 minutes.
Preheat your wafflemaker on preferred set-

ting (green indicator light will be illuminated

when preheated) and act upon the instruc-

tions described in ›Use‹. Serve with whip-

ped 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:
Ingredients

118 ml warm water

1 teaspoon granulated sugar

2¼ teaspoons active dry yeast (1 packet)

1½ cups (approx. 180 gr.) all-purpose flour

1 cup (approx. 250 gr.) shortbread biscuit

crumbs

¼ cup (approx. 55 gr.) granulated sugar

3 cups (approx. 360 gr.) sifted flour

¼ teaspoon salt

1 teaspoon ground ginger

¼ teaspoon lemon zest, finely chopped

472 ml cups warm milk

3 large eggs, separated

½ cup unsalted butter, melted and cooled

1 teaspoon vanilla extract
Preparation

Measure water into a large bowl.
Note: Do not use water that is too hot be-

cause the yeast wont rise. Add 1 teaspoon

granulated sugar and yeast; stir to dissolve.

Let stand 10 minutes.