Steba WE 20 Volcano Mode D'emploi page 12

Recipes
Sufficient for 5 Belgian waffles, all ingredients should have room temperature
Sweet Waffles
250 gr. Flour
3 – 5 tbsp. sugar
Vanilla sugar
Baking powder
Salt
3 eggs, separated
125 gr. Butter, melted
300 ml milk or mineral water
Rum aroma
Hearty Waffles
250 gr. Flour
Baking powder
Salt
3 eggs, separated
300 ml milk or mineral water
Pepper
100 gr. Parmesan, grated
Baking
Mix the dry ingredients. Separate the eggs. Mix the egg yolk, lukewarm milk, melted
butter and rum flavor and add it to the flour mixture. Do not add the flour to the liquid
as clots can form. Stir the dough until it is lump-free and runs gently from a spoon.
(Stir in the Parmesan) The dough must rest for at least 25 minutes so that it can swell.
Possibly it can get more viscous, in this case add some liquid. Wipe the egg whites and
stir into the dough. This loosens the dough. Process the dough as quickly as possible.
Remove the waffle after 5 - 7 minutes, depending on the degree of browning and
place on a grate for evaporation. Press on the arched waffles to separate them into
4 parts.
Serve with powdered sugar, cinnamon sugar, cream,
etc.
Note
If the waffle is not evenly filled, the dough has be-
come too thick. Dilute it with a little liquid (milk or
water). Capacity: 1 measuring cup (190ml)
12
Recipe with yeast:
1 sachet dry yeast
5 eggs
2 sachet vanilla sugar
200g butter
300g flour
250ml milk
100g sugar
1 pinch salt
Recipe with cream:
½ sachet baking powder
4 eggs
1 sachet vanilla sugar
100g sugar
250g margarine
250g flour
¼ ltr. Cream
200ml milk
½ tbsp. cinnamon