Fluffy, delicious, crunchy… waffles. There are a huge number of waffle recipes, but today we will cook homemade Belgian waffles.
Belgian (or Viennese) waffles were born in 1898 thanks to the confectioner Josef Manner. Unlike traditional waffles, Belgian waffles have a completely different structure and are more like biscuit dough. In addition, Homemade waffles have a characteristic appearance with large indentations. Today we will tell you how to cook delicious and tender waffles without spending a lot of effort.
By the way, if the waffle iron does not work, and the dough is already ready, you can bake pancakes from it in a pan. It will turn out very tasty, and cook faster than waffles. So who doesn’t have a waffle iron or doesn’t want to get it out – take note!
Butter is one of the main components of homemade waffle dough. Taste largely depends on it. In no case should you take cheap butter, or vegetable spread, margarine, fat, or other similar products.
Softened butter is added to the dough. It is forbidden to melt or boil it. If the product was previously frozen, then you will have to wait until it is completely softened and preferably at room temperature.
In order for the oil not to be heavy, it is necessary to saturate it with air by whipping it with a mixer.
Waffle flour is taken from wheat. It is recommended to sift it 2-3 times through a sieve.
When preparing Viennese waffles, the whites can be separated from the yolks and beaten separately with a mixer. So the waffles will be even more magnificent and tender.
Finished products will be more tender in taste if part of the flour is replaced with starch (our recipe is just with starch, but if you don’t have it, take flour instead).
All products that are indicated in the recipe are recommended to be taken out of the refrigerator in advance. Their temperature should be about the same (all warm).
Enjoy homemade waffles, waiting for your feedback!