Trebs Comfortbakery 99361 Mode D'emploi page 18

BUBBLE WAFFLE RECIPES
RECIPE 1
Ingredients
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1 cup all-purpose flour
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1 tsp baking powder
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1/2 tbsp tapioca starch
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1 tbsp custard powder
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2 large eggs
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2/3 cup granulated white sugar
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2 tbsp evaporated milk
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150 ml water
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1 tbsp vegetable oil
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1 tsp vanilla extract
Instructions
1. In a large bowl, add all ingredients and mix with a whisk until only very small lumps remain. Set batter in fridge for
one hour.
2. Read the instructions of the bubble waffle maker and use it accordingly. Pre-heat each half of the waffle pans on
medium-high heat until hot (about 1-2 minutes).
3. Lightly brush each pan with vegetable oil or butter. Turn heat to medium
4. Pour 3/4 cup of the batter into the middle of the egg waffle pan and then immediately flip pan, making sure to hold
pan together tightly so it doesn't leak. Cook for 2 minutes, then flip to other side and cook for 2 minutes. The egg
waffle will now require one more cook on each side. Timing may vary depending but regular needed 2 more minutes
on each side. (You first waffle will like still be pale yellow and may have cooked unevenly. Like the first pancake, this
is your throwaway one. The ones after should look light brown when they are finished.)
5. Remove the side of the waffle maker the finished egg waffle is clinging to, and hold it above a plate with the waffle
upside down. Using a chopstick or spoon, gently loosen it from the waffle maker, starting on the top edge, using
gravity to help it release. It will start to curl as it falls off and you should be able to get it out in one piece (except for
the first waffle).
6. Repeat with the remaining batter (re-greasing waffle maker first) and then serve immediately.
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