Kambrook KWM200 Series, Instruction Booklet

Page: 10 / 16

9
Recipes
Belgian Waffles
Makes 8 waffles
¼ cup milk, warm
4g dry yeast
1 tsp caster sugar
285g flour
100g unsalted butter
1 tbsp caster sugar
1 tsp vanilla paste
1 large egg
Pinch of salt
100g pearl sugar
1.
Preheat the waffle press until the
green ‘READY’ light illuminates.
2.
Mix warm milk, yeast and 1 teaspoon
of sugar together and leave for 15
minutes to activate.
3.
In a large bowl mix together flour,
butter, 1 tablespoon of sugar, vanilla
paste, egg and salt until it is well
combined. Add milk mixture and mix
well to form dough; once a ball has
formed, allow to rest for 10 minutes,
and then mix in the pearl sugar.
4.
Roll 80 gram balls of dough, flatten
them slightly and place them into
the waffle press. Lower the lid, lock it
down and cook for 3 minutes or until
desired doneness. Remove with silicon
tongs.
5.
Serve straight away with fresh berries,
syrup or ice cream.
6.
Make sure the green ‘READY’ light is
switched on before cooking another
batch.
Traditional Waffles
Makes 12 waffles
2½ cups self-raising flour
2 tsp baking powder
½ tsp salt
4 large eggs, separated
2½ cups milk
150g unsalted butter, melted
1 tsp vanilla paste
2½ tbsp caster sugar
1.
Preheat the waffle press until the
green ‘READY’ light illuminates.
2.
In a large bowl mix together flour,
baking powder and salt.
3.
In another bowl mix together egg
yolks, milk, butter and vanilla paste
and whisk into the dry flour mix.
4.
Whisk the egg whites until stiff peaks
form. Add the sugar and continue
whisking until the sugar dissolves; the
egg whites will be thick and glossy.
Fold through the other mixture.
5.
Spoon 1/3 cup of batter into the waffle
press. Lower the lid, lock it down and
cook for 4 minutes or until desired
doneness. Remove with silicon tongs.
6.
Serve straight away with fresh berries,
syrup or ice cream.
7.
Make sure the green ‘READY’ light is
switched on before cooking another
batch.