Gastroback 42419, Operating Instructions Manual

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Basic Waffle recipe
Makes 7-8 waffles:
5 eggs
500 ml milk
500 g flour
250 g margarine
100 g sugar
2 sachets vanilla sugar
2 tsp Backpulver
Preparation:
Margarine, sugar and vanilla sugar foami-
ly stir. Then add the eggs individually and
stir. After that, the milk add. Then flour and
baking powder should be added. Everything
gradually stir well. Before it is used put the
dough about 1 to 2 hours in the refrigerator
and let it rest.
Tip:
Flavour and spice the batter ad libitum
using i.e. gingerbread spices, vanillaf lavour,
chocolate flavour or cinnamon.
classic Belgian Waffles
Classic Belgian waffles have a crispy outside
and are soft and moist inside. They are often
served as part of a celebration – even to cele-
brate 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 tsp active dry yeast (one sachet)
3 cups (ca. 360 g) sifted flour
¼ tsp salt
3 large eggs, separated
1 egg white
1
/
3
cup (ca. 75 g) sugar
236 ml milk
8 sp unsalted butter, melted and
cooled
2 tsp vegetable oil
2 tsp vanilla extract
Preparation:
Heat ½ of the water to lukewarm.
Note: Do not use water that is too hot be-
cause the yeast won´t 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 batter. Let
RCIPES
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