Bakery products

Liege Waffles

Liege Waffles



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Ingredients for making Liege Waffles

  1. Granular dry yeast 2 teaspoons
  2. Distilled pure water 75 milliliters
  3. Sugar sand 2 tablespoons
  4. Chicken egg 3 pieces large or 4 pieces small
  5. Vanilla liquid essence 1 teaspoon
  6. Butter 220 grams
  7. Wheat flour 250 grams
  8. 1/4 teaspoon salt
  9. Pearl Sugar 150 grams
  10. Refined vegetable oil 1 teaspoon
  • Main Ingredients Eggs, Butter, Flour
  • Serving: 20 servings
  • World CuisineBelgian Cuisine

Inventory:

Small stewpan, Teaspoon, Tablespoon, Stove, Deep bowl, Wooden kitchen shovel, Deep bowl - 2 pieces, Fine mesh strainer, Kitchen towel, Waffle iron, Cutting board, Metal wire rack (from the oven), Large flat dish

Cooking Liege Waffles:

Step 1: infuse the yeast.

To prepare this delicious dessert is not difficult! First of all, we pour the required quantities of pure distilled water into a small stewpan and put the container on a stove, which is turned on at an average level. We heat the liquid for about up to 45 degrees, the main thing is that it is not hot, and you can freely lower your fingers into it and not get burned. When the water heats up to the desired temperature, remove the stewpan from the stove and pour the warm liquid into a deep bowl, enter it there 2 tablespoons of granulated sugar and 2 teaspoons of dry granular yeast. Mix the ingredients until smooth and leave the yeast as it is on 15 to 20 minutes so that they insist and "blossom".

Step 2: prepare the butter and wheat flour.

While yeast is infused, it is worth preparing flour and butter. Put in a clean small stewpan 220 gram of butter and put the container on a plate that is turned on a small level. Melt the fat to a liquid state, stirring it with a wooden kitchen spatula, and make sure that it does not boil. When the butter has melted, remove the stewpan from the stove, put it on the countertop and allow the ingredient to cool to room temperature. If the oil during the batch is slightly warm, it’s not scary, the main thing is not to be hot! After we take a deep bowl and sift into it 250 grams of wheat flour through a fine mesh sieve. This process is necessary! Due to it, the flour becomes drier, friable, and also in this way you get rid of clumped flour lumps and any other contaminants that could get into the package with flour during its packaging at the factory.

Step 3: prepare the dough.

In 15 - 20 minutes the yeast will bloom, pour them into a deep bowl, pour the cooled butter into the same container, 1 a teaspoon of liquid vanilla essence, drive 3 - 4 shell eggs without eggs and beat the ingredients with a whisk until smooth and lightly splendid. We devote to this process 2 - 3 minutes. Then we introduce a quarter of a teaspoon of salt into the liquid mass and gradually begin to add flour to it. We act slowly, at the same time mixing a tablespoon of homogeneous dough of medium density, without lumps. After we cover the bowl with a kitchen towel and put the container in a warm place, for example, near the included stove or battery. Insist on flour prefabricated 1 hour, during this time the dough will rise and increase in size by about 1.5 - 2 times.

Step 4: bring the dough to full readiness.

After 1 hour remove the kitchen towel from the bowl, add to the dough 150 gram of pearl sugar, mix it with a wooden spatula until smooth, cover the container again with a kitchen towel and let the semi-finished product brew in warmth 10 - 15 minutes.

Step 5: bake Liege waffles.

While the dough is re-infused, turn on and warm the waffle iron. In 10 - 15 minutes remove the towel from the bowl again, grease clean hands 1 a teaspoon of refined vegetable oil, divide the dough into 17 - 20 pieces of equal size and stack them on a cutting board. When the waffle maker warms up to the desired temperature, put lumps of dough into it, the number of pieces placed depends on the type of waffle maker, some have only one compartment, and others have 2 to 6 compartments. Close the waffle iron and bake the waffles 3 to 4 minutes. After the required time has elapsed, open the waffle iron, alternately pry the waffles with a wooden kitchen spatula, transfer them to the metal grill from the oven and allow the sweet dessert to cool to room temperature. In the same way, cook the rest of the waffles until the dough is over. After we lay them on a large flat dish and serve to a sweet table.

Step 6: serve the Liege waffles.

Liege waffles are served at room temperature. After baking, their texture changes slightly, they become more dense and slightly dry, so you should eat waffles immediately after they cool. If desired, this delicious sweet dish can be supplemented with hot chocolate, any kind of icing, jam, fruit, berries, condensed milk or jam. Enjoying this dessert is pleasant with a cup of freshly brewed tea of ​​any kind, with coffee, with a glass of cocoa or fresh milk. Cook with love! Enjoy your meal!

Recipe Tips:

- - Instead of dry yeast, you can use fresh yeast, the above weight of ingredients is 50 grams.

- - Instead of liquid vanilla essence, you can use 1 tablespoon of vanilla sugar.

- - Pearl sugar is an essential ingredient and, unfortunately, you cannot replace it with any other sugar! Its snow-white lumps are heat-resistant, at a high temperature they do not melt and do not caramelize, maintaining their primary form.

- - To prepare this type of waffle, you need to use a special waffle iron for baking Belgian waffles! In an ordinary, old, Soviet waffle iron, waffles from this type of dough will not work!