English
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Place all the ingredients (except for the margarine) in a
large mixing bowl and stir strongly using the wire whisk on
speed 6 for 2 minutes until the batter is smooth. Leave to
rest for 30 minutes and add 125 g melted margarine just
before cooking. Replace the wire whisk by the flat beater
and mix on speed 1 for more or less another 30 seconds.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds.
Pour 4 large tablespoons of batter (of about 30 ml each) into
top side of Waffle Baker to obtain delicious thick waffles.
Close top; start timer and rotate baker. Fill second side of
baker; rotate baker again. When signal bleeps remove first
waffle. Rotate and remove second waffle. Carry on until
no batter is left.
Serving: for 5 round waffles
250 g plain flour
175 g caster sugar
3
eggs
15 g dry yeast
250 ml dark beer
1 pinch of salt
125 g melted margarine
Delicious Waffles with Beer
Warm the milk and cream to just below boiling point; set
aside. Put flour, 50 g of the caster sugar and the yeast in
the mixing bowl. Using the flat beater, mix on speed 1 for
30 seconds. Stir in the egg yolks and mix on speed 2 for
2 minutes. Add the milk, cream and melted butter. Replace
the beater by the wire whisk and mix on speed 6 until
batter is thick and smooth. Cover and leave to stand at
room temperature for 1 hour.
In another bowl, using the wire whisk, whip the egg
whites and a pinch of salt on speed 8 for 30 seconds until
egg whites are stiff. Add remaining sugar and whisk again
until peaking.
Fold the egg whites into the batter with a spatula.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds.
Pour enough batter into top side of Waffle Baker to obtain
delicious waffles. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again. When signal
bleeps remove first waffle. Rotate and remove second
waffle. The waffle is cooked when golden brown and crisp
and it can be easily removed from the Waffle Baker. Carry
on until no batter is left.
Serve the waffles hot with maple syrup or icing sugar.
Serving: for 8 round waffles
250 g plain flour
300 ml milk
200 ml double cream
70 g caster sugar
1 tablespoon of dry
yeast
4 eggs, separated
150 g butter, melted and
cooled
1 pinch of salt
Maple syrup (optional,
for serving)
Icing sugar (optional,
for serving)
Belgian Waffles
