This one-person waffle is learned from Taiwanese food writer Ms. Hu Yu. It is not my original, but I learned how to make several kinds of waffles, I think this material is simple, easy to operate, and easy. Store, you can cool it and store it in the locker box. You can also put it in the tin box biscuit bucket and send it as a gift for the holiday birthday. So think about sharing it with everyone and let more friends fall in love with it! The key is that this waffle is very easy to demould. For beginners, don't worry about demoulding. Don't believe it, try it!
Some time in advance, take the butter out of the refrigerator and let it return to room temperature, while cutting the butter into small cubes for use (as small as possible) 2. After the eggs are broken, weigh the required amount (generally one egg is 60g-65g) Therefore, this recipe basically needs less than half the amount of eggs, and the remaining egg liquid is not wasted. I usually leave it to the end, pour it into the waffle mold and eat it, haha)
Pour low-powder, powdered sugar, cheese powder, and milk powder into a container
Mix all the powder with a whisk
Mix well powdered sieve
Pour the butter grains into the powder of the sieve
Crumb the butter and mix it with the powder into a loose powder
Pour 25g of whole egg liquid into the powder of the previous step, then grab the powder into dough
Knead the dough into 8g small balls for use
Waffle mold preheating
Brush a layer of butter after warming up
Place the small ball in the mold as shown in the figure, then cover the mold and start baking on both sides.
Generally, after 1-2 minutes of low heat roasting, you can see that steam is running out of the gap of the mold. Generally, this surface is basically not sticky. It is recommended that you open it and look at it. If it is found to be easily demoulded, basically bake for a while. That's it. Then bake the other side, the same method as before (the key is still based on the burnt color)
1. When mixing all the powders in the first step, it is best to use a large plastic cup with a handle. The reason is that in order to facilitate the screening in the second step, the plastic cup has a handle, which is light and convenient to operate. It is completely personal experience. No, no, just mix it in a large bowl. 2. Another tip, mix the powder first, then sieve it. 3. When butter and powder are mixed, it is the most troublesome step in this recipe (because other basics are too simple). I summed up the main methods of this process: pinch, grab, and lick. First crush the butter and mix it with the powder to mix the butter with the powder. This is basically the last. You use the sputum to check if there are any butter particles that are not broken. If there is a large dough left in the palm of your hand, you will crush the dough. Repeated several times, basically after the small dough can not be found, the powder can be. Basically this step is a bit time consuming and laborious. 4. When sifting flour, it is generally necessary to press it by hand, otherwise it is difficult to screen naturally. My experience: bring food processing gloves, use hand-assisted flour to sift, it will be faster 5. Be sure to bake on low heat, otherwise it will be easy to scorch, and the waffles made will not look good.