The soft waffle with the smell of banana and the taste of chocolate sauce should be considered a good weekend breakfast :) Made with the new defeated Kwai Huafu model, it was improved on the basis of the original Kwaiwa recipe. Because I don't like to add baking powder, I use the method of sending protein to make the waffle fluffy. Reference component: Leku Waffle Mould (can make four waffles about iphone size) Baking method: the middle layer of the oven, fire up and down 160 degrees for 15 minutes.
Put the egg yolk, whipped cream, yogurt and banana into the cooking machine and stir into a fine egg paste.
Sift the low-gluten flour into the egg paste and mix well. Mix and mix. Add corn oil and mix well. The batter should be thicker.
The fine sugar is added to the protein three times, and the protein is sent to near hard foaming.
Dig 1/3 of the protein into the batter and mix the protein and batter with a squeegee. After mixing well, pour all of them back into the egg bowl and continue to mix the protein and batter. The batter should be very thick and delicate. Then pour into the waffle mold.
Put it into the middle layer of the preheated oven, and bake it up and down for 160 minutes and then bake until the surface is evenly colored.
Wrap the waffle on the cake stand for half a minute and then put it in a dish and sip it with chocolate sauce. It is hot and delicious.
Baked waffles can be served with a variety of sliced fruits and favorite sauces, healthy and delicious. If you are afraid of trouble, you can mix all the liquid ingredients together, then add 1/4 scoop of baking powder and low-gluten flour and sift them into batter.