Dough for waffles

Waffles are characterized by cellularity, brittleness, porous structure, due to the recipe, dough preparation technology and baking process. The main thing for waffles is to properly prepare the dough, which has its own characteristics. Waffle dough is an emulsion, fat droplets which are dispersed in the mass of dough. Like the pancake dough, it has a fluid consistency. It is rather difficult to prepare such dough manually, and therefore it is better to use a mixer.

When baking, the waffle dough lags well behind the forms, it is preferable to use only the yolks and, if possible, not too much sugar, otherwise the waffles will be overly tinted. Instead of sugar, it is better to use powdered sugar. At the end of the dough preparation, proteins are injected into the resistant foam. As you know, this technique is quite common in the manufacture of various confectionery products, when you need to get whipped, air-saturated dough.

Bake waffles in special waffle irons at 180 ° C for 2 minutes. Before starting baking, grease the waffle iron with vegetable oil. In subsequent baking, the waffle iron can not be lubricated, since there is enough fat in the dough itself.

From the wafer sheets, using a variety of fillings, you can cook cakes, pastries, wafer rolls.

It is only necessary to remember that you can roll the tubes only from hot, pliable wafer sheets. For this purpose, it is better to use round wooden blocks, with the help of which you can very quickly screw the wafer sheet, giving it the desired shape.

We can recommend several different recipes for waffles. As for fillings for them, it is important that they contain as little moisture as possible in order to preserve the brittleness of the waffles.