Learn quickly how to make waffles for breakfast

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  1. Butter melts in water.It is "melted in water".I was lazy and heated it directly.It is best not to do this.It is easy for oil and water to separate.Your The butter might be ruined.

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  2.After the butter cools, beat in the eggs and add Mix fine sugar and milk.

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  3. Use a sieve to sift in the flour and yeast and mix well.Then add salt and stir.

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  4.The mixed batter is fine and shiny, without particles., it can flow when lifted.

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  5.Cover with a lid or plastic wrap and let it warm fermentation place.I made it the night before for breakfast the next day and refrigerated it overnight.

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  6.The volume of the fermented batter has obviously increased, and the inside There are a lot of small bubbles.If the batter is sour, it means it has been over-fermented.It is still edible but not very tasty.

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  7. Stir a few times to release excess gas, and then batter Add it to the waffle mold until it is about 70-80% full.By the way, remember to preheat the oven in advance.

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  8.I used two molds and sent them to the pre-processing Bake in a hot oven at 180°C for about 20 minutes.The surface will be golden brown and it will be easy to remove from the mold.The thicker the batter, the shorter the time, the softer it will be, and the shorter the time, the crispier it will be.Adjust according to your preference.

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  9. We also made a light food machine version.Heat in advance, pour in the batter, close the lid and heat.

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  10.You can open it for observation in the middle, and you can color it if you are satisfied with it.After it comes out of the oven, the hollow in the middle will be crisper.

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  11.It is best to eat it hot or cool.You can eat it directly, or you can eat it with yogurt, jam, fruit, cream, etc.You can also add fillings in the middle of the batter.You can also make it chocolate-flavored or matcha-flavored according to your own taste.Add 1g of flour to 100g.Cocoa powder or matcha powder will work well and the color will look much better.

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  12. If you can’t finish it, you can seal it and store it after cooling., it was still soft the next day, so I only kept it until the next day at most.The storage time is not yet known.After all, there are no preservatives in the food I made, so it’s better to eat it as soon as possible.