Waffles are a favorite treat for many children and adults. Thin and crunchy or aromatic and fluffy - it all depends on your taste. The dish can be poured with condensed milk, jam or jam. Well, if you put ice cream inside the wafer rolls, the delicacy will be much tastier than a store cone.
Classic waffles
For cooking you will need:
- 250 g butter;
- 230 g flour;
- 4 chicken eggs;
- 1 pinch of salt;
- 200 g of sugar;
- ¼ h. L. soda.
Chill chicken eggs and beat them with a mixer until foamy, add melted butter, continue beating. Then sift flour, add salt and soda, knead the dough. Flour can be added either a little less or more, the main thing is that the consistency of the dough resembles thick sour cream. Heat the waffle iron, brush it with oil and bake the waffles for about 4 minutes.
Wafer rolls with condensed milk
If sweet waffles with condensed milk remind you of childhood, start cooking them right now. The only drawback of these waffles is that after cooling they cease to be crispy, but even this should not stop real lovers of this delicacy, since this does not affect the taste.
For cooking you will need:
For the test:
- 250-300 g of softened butter;
- 1 tbsp. Sahara;
- 5 chicken eggs;
- 1, 5 Art. flour.
For filling:
- 150-200 g of butter;
- 1 can of boiled condensed milk;
- a handful of walnuts.
Beat the eggs until frothy, add sugar, butter and sifted flour, then knead the dough, which should be like thick sour cream. Heat a waffle iron, brush it with butter and spoon over the dough. The waffles should be baked for up to 4 minutes, then quickly twist the waffle into a tube and leave to cool. It's important to do this right after cooking - the cooled wafer will break and break and you won't be able to shape it. While your waffles are cooling, prepare the filling. Combine condensed milk, butter and chopped nuts.
Brussels Belgian Waffles
In order to prepare this wonderful dish, you will need a special large-mesh waffle iron. Belgian waffles differ from others in thickness - thick waffles are loved in this country. The dough for them is usually unsweetened and not as thick as in the previous versions.
For cooking you will need:
- 4-5 chicken eggs;
- 1 tbsp. l. Sahara;
- 100 g of natural butter;
- 500 ml of milk;
- 600-700 g of wheat flour;
- a pinch of salt;
- 25-30 g of fresh pressed yeast;
- a pinch of vanilla.
Separate the yolks from the whites and combine the sifted flour, salt and vanilla in a bowl. Melt butter in a small saucepan and add milk. Then add sugar and yeast, dissolve. Remember that the temperature in the pot must not rise beyond 40 ° C, otherwise the dough will not rise.
Toss the contents of the saucepan and add to the flour mixture. Then beat the whites into a lather and add to the bowl as well. Then mix the yolks, add to the rest of the ingredients. Mix everything well and let the dough steep for 40 minutes. Then place the dough on a preheated waffle iron and bake until tender.
