[my baking time] the temptation of lattice waffles(wo de hong bei shi jian ge zi de you huo hua fu bing )

[my baking time] the temptation of lattice waffles

Introduction:

"First of all, I have to say something about the tartan shoes. I always salivate about its appearance, but I don't have much confidence in its taste. I don't know why the tartan gives me the first feeling that it's hard and crisp, dry and hard to swallow. Therefore, although I'm infatuated with its appearance, I've always endured it. I can't lose the" chicken ribs "that I don't like to eat. My husband has breakfast at home these days. He asks for steamed buns and bean curd. Emma, how can I do that. In order to eat, he got up early in the morning and went to the breakfast stand outside to eat twice. When he came back, he ended up with diarrhea... He went to the supermarket to buy quick-frozen steamed buns and steamed them by himself. Then he served them with a bowl of rice porridge. My husband was very happy. But I can't always eat these two kinds of food, so under the banner of changing breakfast for my husband, Hui Chang comes back with a waffle cake model. The finished product tasted while it was hot, and immediately felt that his wife had wronged the children's shoes with Tartan cake. The gray was always delicious, the taste was crisp and soft, and chewed a little tough. In a word, it was very fragrant. Later, I took some maple syrup to eat, which was even better

Production steps:

Step 1: cut the butter into small pieces and melt.

Step 2: melt the butter.

Step 3: put the yolk and yolk in the basin with sugar.

Step 4: beat with a hand beater.

Step 5: stir until the sugar is completely melted.

Step 6: pour the butter into the yolk paste.

Step 7: pour in pure milk.

Step 8: add a few drops of vanilla extract.

Step 9: then beat the above materials with an egg beater.

Step 10: sift in low gluten flour.

Step 11: beat the flour and egg mixture in different directions with the egg beater.

Step 12: the egg yolk batter is delicate and smooth.

Step 13: add all the egg white and sugar.

Step 14: use the electric egg beater to beat the egg at low speed - high speed and fast speed.

Step 15: beat until the protein is hard foaming.

Step 16: beat the protein.

Step 17: Take 1 / 3 of the protein into the yolk paste.

Step 18: mix quickly and evenly.

Step 19: add another 2 / 3 of the protein to the yolk paste.

Step 20: stir quickly to form a waffle batter.

Step 21: pour the batter into the measuring cup, so it's easy to operate when pouring into the mold.

Step 22: after washing the mold, dry it over a low heat. Then use a small brush to evenly apply the melted butter prepared in advance on the surface of the mold, and apply it to all the grooves and seams.

Step 23: after spreading the butter, bake it for 2-3 minutes with low heat, and feel the temperature of the mold come up.

Step 24: pour the batter from the center of the mold (I pour a little too much this time. I can't master the quantity well the first time, I can master it by doing it twice more)

Step 25: cover and bake over low heat for about 1 minute.

Step 26: then change the noodles and bake on the other side for about 1-2 minutes.

Step 27: keep a low heat during baking.

Step 28: lift the lid, one side can easily fall down, it means almost baked.

Step 29: if the other side can't fall off, change the noodles and bake for another 30 seconds - 1 minute.

Step 30: if both sides can fall down, they can come out of the oven.

Materials required:

Butter: 30g

Pure milk: 180g

Egg yolk: 60g

Egg white: 105g

Sugar for egg yolk: 30g

Egg white sugar: 45g

Low powder: 180g

Vanilla extract: a few drops

Note: 1) the first time to use the waffle mold, the baking time is not good at the beginning, the first baking time is a little long, a little dry, after adjusting the time, the baked will have a crisp and soft taste, do not adjust the fire, always use a small fire, just adjust the time. 2) Next to the amount of batter is also the first to pour more, the mold does not need to pour the whole batter, 8 points can be full, cover the lid behind the paste will fill itself. Unless it's like the ones I made later. I want this kind of round shape, deliberately pour the batter and fill it less. When it's baked, it's round, not square like a mold. 3) The pure milk I use here is skimmed, and the milk flavor is very good. 4) Before the mold is used, butter should be applied to facilitate demoulding, so there is no need to apply it again in the baking process.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Wo De Hong Bei Shi Jian Ge Zi De You Huo Hua Fu Bing