Belgian waffles

Waffles (Waffel, German) - megapopular confectionery, a kind of dry biscuits with a figured impression on the surface, are baked from a liquid dough consisting of wheat flour, eggs, sugar, milk, cream or butter.

The traditional crispy Belgian wafers, famous throughout the world after the 1958 International Expo, are especially popular. In the Belgian culinary traditions (both Flemish and Walloon) in general, a particularly tremulous attitude to various desserts, delicacies and baked goods. The mention of the indirect use of the famous Flemish waffle irons is even contained in the book "The Legend of Ulenspiegel" by the famous writer Charles de Coster.

There are 2 most popular types of Belgian waffles - Liege (Walloon variant) and Brussels (Flemish version). Liege wafers are denser, harder, oval or round, sometimes with pieces of caramelized sugar inside (so-called "sugar pearls").

Brussels waffles are softer and airy, rectangular, they are usually sprinkled with powdered sugar and served warm (the next day they are not so delicious). This dessert is usually served with whipped cream, fruit (most often with strawberries or bananas), homemade ice cream , chocolate sauce .

Separately about the equipment

For baking Belgian wafers you need a special waffle iron with large cells. It can be a simple two-sided metal folding type, such as books with handles (such devices, usually handicraft, were popular in Soviet times) or a special modern electric wafer. This convenient device can be purchased at a hardware store. I think, with the help of such a device, you will often make home and guests happy by preparing delicious Belgian waffles (a recipe for a particular waffle iron often comes bundled with it). By the way, not only the Belgian recipes of wafers are known, so you can not be slightly refined using different kinds of flour.

The dough for Belgian wafers is unsweetened, in consistency closer to pancake (flour, however, is used high-grade).

Belgian Waffles - Brussels Recipe

Ingredients:

• eggs of chicken - 4-5pcs;
• granulated sugar - 1 tbsp. a spoon;
• natural butter (no margarine) - 100 g;
• milk - about 500 ml;
• wheat flour - 600-700 ml;
• salt - a pinch;
• yeast, fresh pressed - 30-25 g;
• vanilla is a pinch.

Preparation

The recipe for the test of Belgian wafers for electric wafer is simple.

1. Separate the proteins from the yolks.
2. We mix in a bowl (necessarily sifted) flour, salt and vanilla.
3. In a small saucepan, melt the butter (do not bring to a boil) and add the milk.
4. We mix, put sugar, dissolve it, then add yeast. The temperature of the butter and milk mixture before the addition of yeast should not exceed 40 degrees Celsius, otherwise the yeast will die and the dough will not rise.
5. Thoroughly mix and add this mixture to a bowl of flour.
6. We'll take the proteins into a stable foam and add it to the bowl too.
7. Then put the yolks.
8. Thoroughly mix everything and let the test stand for 40 minutes.

Fill the wafer with a batter and bake until done. As you can see, even a novice cook can cook Belgian waffles.

Belgian waffles - Liege recipe

Ingredients:

• wheat flour high-grade - about 400 g;
• yeast, fresh pressed - about 20 g;
• egg of chicken - 2-3 pcs .;
• milk of medium fat content - 150 ml;
• butter, natural - 200 g;
• sugar large brown - 150 g;
• salt - 1 pinch;
• vanilla is a pinch.

Preparation

Separate the proteins from the yolks.

1. We will melt the butter and add milk to it.
2. Slightly cool, add yeast and leave for 20 minutes.
3. We'll take the proteins into a stable foam.
4. Add yolks, mix with vanilla and salt.
5. All we will mix and will oil-and-milk mixture, vysyple sifted flour.
6. In the already cooled dough add sugar and mix thoroughly (you can mixer).
7. Let's leave the dough for 30 minutes.
8. Fill the mixture with a waffle iron and bake delicious Belgian waffles.