Gastroback 42405 Design Wafflemaker Pro User Manual

Page 15

In a separate bowl, combine the flour, short-

bread biscuit crumbs, ¼ cup sugar, salt, gin-

ger, and lemon zest; stir to combine. Add

the milk, egg yolks, melted cooled butter,

and vanilla to the yeast mixture. Stir until

smooth. Add the dry ingredients and beat

until smooth, using hand mixer at low speed.

Cover with waxed paper and let stand to rise

in a warm, draft-free place for 30 minutes.
Beat the egg whites until stiff, but not dry.

Gently fold into the dough.
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 lemon

curd, fruit, jam, powdered sugar, a warm

fruit syrup, or whipped cream.

Good night waffles

Most of the mixing for these waffles is done

the night before. In the morning, just mix in

the eggs, vanilla and a pinch of baking soda

while the wafflemaker is heating. Leftover

dough may be covered and kept in the refri-

gerator for up to three days. Heat your waff-

lemaker in the morning, stir the dough and

have a freshly baked waffle for breakfast.
Makes 6 waffles:
Ingredients

118 ml lukewarm water

1 tablespoon granulated sugar

2¼ teaspoons active dry yeast (1 yeast pa-

cket)

472 ml whole milk, warmed

½ cup (approx. 115 gr.) unsalted butter, mel-

ted and cooled

1 teaspoon salt

2 cups (approx. 240 gram) all-purpose flour

2 large eggs, lightly beaten

2 teaspoons vanilla extract

¼ teaspoon baking soda

Preparation

The night before, or at least 8 hours before

baking, combine the warm water, granulated

sugar and yeast. Let stand 10 minutes, until

foamy.

Stir in the warm milk, melted butter and salt.

Beat in the flour until smooth (this may be

done using a hand mixer on low speed).

Wrap bowl tightly with plastic wrap and let

stand overnight (or for 8 hours) on the coun-

tertop – do not refrigerate. When ready to

bake, preheat your wafflemaker on preferred

setting (green indicator light will be illumina-

ted when preheated).
While the waffle maker is heating, stir the

eggs, vanilla and baking soda into the dou-

gh. Bake upon the instructions described in

›Use‹. Serve with sliced fresh fruit, jam, pow-

dered sugar, a warm fruit syrup, or whipped

cream.

Pumpkin nut belgian waffles

These waffles taste like freshly baked pump-

kin muffins and are delicious served with

warm maple syrup.
Makes 6 waffles:

Ingredients

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

1 ounce (approx. 30 gr.) finely chopped wal-

nuts (best if toasted first)

1 tablespoon cornstarch

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

cup (approx. 75 gr.) pumpkin puree (can-

ned solid pack pumpkin)

2 large eggs, separated

236 ml whole milk

59 ml real maple syrup (do not use pancake

syrup)

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

3 large egg whites

Preparation

In a large bowl, combine the flour, chopped

nuts, cornstarch, baking powder, salt, cin-

namon, ginger, and nutmeg. Stir to blend

and reserve. In a second bowl, combine

the pumpkin puree, egg yolks, milk, maple

syrup, melted butter, and vanilla; stir until