Before doing a cheese hurricane left a little cream cheese, I don't think it is a waste, think about it inside the waffle! The result was a surprise to me, super sweet and super delicious, the two sisters did not stop!
Put the cream cheese, butter and milk in an oil-free and water-free container, heat in a water bath, and mix well until it is smooth and free of granules.
Add eggs and sugar and mix well.
Add baking powder to the low powder, sift once, add to the egg cheese paste, and mix well.
The batter was sieved once and allowed to stand for 10 minutes.
The waffle mold is placed on a gas stove and preheated on a small fire. Use a brush to brush the butter in each groove on each side.
Pour the batter to the side of the batter, simmer until the batter swells, close the mold, turn over once, bake for 2 minutes in medium and small heat, then bake for 2 minutes, open to check the burnt color, if you feel that the color is not enough, slightly Bake for half a minute to a minute.
If you don't eat it right away, it's best to put it on the grill to cool it, and it will quickly become soft on the plate.
1. The mold must be preheated, otherwise it will be easy to stick and not easy to demould. 2, must be buttered in every corner, otherwise it will stick. 3, do not be too eager to open the mold to see the burnt color, if the middle is not cooked, it will be glued up and down on the mold.