Vanilla waffle gives you an elegant afternoon tea(xiang cao hua fu bing gei ni yi ge you ya de xia wu cha )

Vanilla waffle gives you an elegant afternoon tea

Introduction:

"Waffles. Before there was no waffle mold, I used to go to the bakery to buy waffles, take them home, and eat them slowly. At that time, it was a luxury to eat waffles. In my impression, it was covered with powdered sugar... It was just a little single without my favorite chocolate sauce and fresh fruit flavor. From now on, I will have endless waffles, because I have" small lattice " Vanilla waffle, no bubble powder version, similar to the basic Qifeng cake. The mixture of egg yolk paste and egg white cream becomes the basic batter. Eat it while it's hot. The skin is crisp and the heart is soft. Let's have breakfast and afternoon tea

Production steps:

Step 1: prepare the raw material a, separate the egg white and yolk B, sift the low gluten flour, and then melt the butter C

Step 2: mix egg yolk with sugar to whiten slightly, add milk and mix well

Step 3: add 2-3 drops of vanilla essence, add melted butter and beat well

Step 4: add the sifted low gluten flour in two times, and stir evenly, without fine particles

Step 5: divide the egg white into three times, add the sugar, and beat to the hard foaming state (upright small corner)

Step 6: mix egg yolk paste and egg white cream evenly

Step 7: pour the batter into the mold at 175 ℃ for about 25 minutes

Step 8: demould while it's hot and turn it upside down

Materials required:

Eggs: 2 (about 100g of egg liquid)

Milk: 120g

Low gluten flour: 120g

Egg yolk sugar: 20g

Protein sugar: 30g

Melted butter: 20g

Vanilla extract: moderate

Notice: the middle layer of the oven is heated at 175 ℃ for about 25 minutes

Production difficulty: simple

Baking technology

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Xiang Cao Hua Fu Bing Gei Ni Yi Ge You Ya De Xia Wu Cha