Recipes - Unold 48215 Notice D'utilisation

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RECIPES

Waffles taste best when they are still warm and fresh from the maker. If you want
them to be crispy then you should not pile them on top of each other, but leave
them to cool off a little on a cake grid. But waffles also taste very good when
served cold. They remain fresh and crisp for some time when kept in a closed
container (e. g. a cookie jar – do not forget to let them cool off first).
However, you need to mix more grease into the dough. Another alternative is just
to deep freeze the waffles. If the dough contains only small amounts of grease,
it is advisible to grease the anti-adhesive baking surfaces slightly with a greasing
brush. The waffles can then be removed more easily from the waffle mould. If
you use too much grease it can spill over while making the waffles and make the
appliance dirty. Moreover, the waffles then also develop spots.
If the batter leads to undesired results, e. g. it remains clinging to the waffle
mould or the waffles are not of an even brown color, you might need to change
to a better quality flour. Therefore only use high quality flour. Another reason:
old grease, which was not removed completely, might be burnt. In such a case,
clean the baking surfaces carefully and then grease them with butter or bacon
rind. If you add milk (especially full-cream milk) and sugar to the batter you get
darker waffles. On the other hand, if you add coconut grease to the batter the
waffles keep a lighter appearance. The batter ingredients such as butter, marga-
rine, eggs, milk, etc. have the same temperature. For this reason, it is advisible
to keep the ingredients at room temperature for some time before using them.
This will keep the dough from clogging and developing spots during baking.
Here are a few basic recipes which have already been tried out in our laboratory
kitchen. You can easily change these recipes to meet individual tastes by vary-
ing the different ingredients. If you want to make more or less waffles you can,
of course, alter the amounts specified accordingly.
If you want to use stevia instead of sugar, simply replace the specification for
sugar with a specification for stevia. (Caution: In this case the dough will be
somewhat thinner).
Honey or syrup is used like sugar. In this case the sweetening effect is not as
strong, however browning of the waffles is more pronounced.
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