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Make the dough with all the ingredients except butter and pearl sugar and leave for 30 minutes (I used the bread machine: dough program)
Then add the soft butter to the dough, knead and finish with the pearl sugar (I incorporated it after the first sound before the second kneading).
I added flour to the dough because when I took it out of the machine, it was very sticky and I kneaded a little more by hand.
Divide the dough into 100 g pieces.
Let them rise for another 30 minutes.
Heat the appliance and put 2 servings.
Turn off the iron and cook for +/- 3 minutes.
Powder with powdered sugar before serving or grease with nuttela and whipped cream.
Good appetite !!!!!!
How to make Liège waffles or Liège waffles?
to Liège waffle, as its name suggests, comes to us from Liège in Belgium. It is usually round, crispy on the outside and fluffy on the inside and its surface is caramelized thanks to the sugar grains that are added to the dough.
Unlike the fair waffle, the Brussels waffle (also Belgian), the Liège waffle is prepared on the basis of a leavened dough, like brioches.
You got it, for make the real Liège waffle you will need to knead the dough for your waffles to be fluffy at heart. Consequently, I recommend that you prepare the dough for the pastry robot for ease. You can of course make it by hand but kneading a dough without a robot is not easy.
The goal, as for all leavened pasta, is to work it long enough for the glutinous network to activate, which will allow you to make delicious cork waffles with a crumb.
As is often the case in baking, the choice of ingredients is not without consequences. For this recipe and regarding the flour, I recommend the use of a T45 oatmeal or a classic T45, richer in gluten, it will give you better results for all leavened pasta.
Who says leavened dough says yeast. Be careful not to confuse the chemical yeast, used for cakes, and the baking yeast used for breads, buns and waffles in Liège.
Baker's yeast comes in several forms. In your supermarkets, in the department of breads and pastries, you can find cubes of fresh baker's yeast. This is the one I use the most. You need to count 20g of fresh baking yeast for 500g of flour.
On the baking aid rack, along with flour, sugar and other dry ingredients, you’ll find bags of dehydrated baking yeast. It must be reactivated in a warm liquid before being incorporated and requires 2.5 times less powdered yeast than fresh yeast. So it will only take 8g of dry yeast for 500g of flour.
Like the chemical yeast in cakes, an excess of baker's yeast in your pastries can have the opposite effect and leave an unpleasant taste on the palate.
In addition to the flour and baker's yeast, to make Liège waffle dough you will also need eggs, milk, butter, brown sugar and, of course, granulated sugar.
The recipe for Liège waffles or Liège waffles
To prepare the Liège waffle dough, we therefore knead all the ingredients, preferably with the robot, it is easier, until a smooth and homogeneous dough is obtained.
All ingredients except pearl sugar! Indeed, in order for your waffle to caramelize when cooked, you must add the same granulated sugar to the dough that is used for the owls. However, do not put it in the dough from the start because during sprouting it may melt and you will not find the sugar grains on tasting.
After sprouting, the waffle batter is again lightly kneaded to incorporate the beaded sugar. Following this addition, a cold rest is necessary. The dough contains a lot of butter and this is what will get the crispy when cooked.
Speaking of cooking, to get perfectly cooked waffles that don't soften over time, in addition to adding fat, you also need a waffle maker that holds the road. By this I mean a waffle maker whose heating power is large enough for the waffle to be grasped and cooked to the core.
And it's a Belgian who says it. I put cinnamon powder (be careful not to force the dose) For the rest super. I did 1/2 times the props and I had 7 waffles BUT BIG ONES :) in fact I found a plate for the electric iron that makes 1 big waffle as in the sellers. hot or cold, a delight
Great recipe. Made with half the ingredients you get 13 beautiful waffles. Having no beaded sugar, I crushed sugar into pieces.
Everyone enjoyed themselves. Thanks.
My suggestion: The recipe is at its best using beaded sugar that I only found in Belgium (Parelkorrel).
These waffles are just delicious! I've been looking for a recipe for Liège waffles for a long time, this one is excellent. Thanks again!
Belgian waffle recipe with photo
- Cooking time: 1 hour.
- Servings per container: 5 people.
- Caloric dishes: 2500 kcal.
- Purpose: for breakfast, a snack, a dessert.
- Cuisine: Belgian.
- Difficulty: medium.
The peculiarity of this baking is the thick cookie cakes. The classic recipe for thick waffles without any additives allows you to use all the toppings: whipped cream, condensed milk, ice cream, fruit, berries, jam. This recipe with photos can be found in any culinary magazine. An electric or Soviet metal waffle maker on the stove is good for reading, but you can bake a treat in the oven.
- butter & # 8211 270 g
- 4 eggs
- salt & # 8211 0.5 teaspoon
- wheat flour & # 8211 1,75 m
- vegetable oil & # 8211 2 teaspoons
- white sugar & # 8211 to taste.
- Melt the butter, wait for it to cool.
- Beat the eggs with the salt and sugar until a thick foam forms. Adjust the amount of sugar to taste.
- Pour the oil into the beaten egg mixture, mix.
- Sift the wheat flour, pour in the egg oil mass.
- Stir with a spatula.
- Cook on an electric or metal waffle maker for a stove.
Preparation of the dough
Mix the dry ingredients which are: flour, salt and sugar (vanilla).
Vanilla sugar is a solution to flavor your pastries.
Cinnamon is equally popular for making Liège waffles.
After mixing the flour and sugar, prepare a well.
Incorporate fresh yeast into tempered milk. Mix until the yeast dissolves.
In the center of the well, pour in the eggs, milk and yeast (previously mixed).
Using a food processor, mix until smooth.
After obtaining a homogeneous dough, incorporate the butter (slightly softened).
Mix until a compact and well-homogeneous dough is obtained.
After obtaining a very homogeneous dough, incorporate one of the key ingredients of Liège waffle: beaded sugar.
Then mix by hand without kneading too much or with the mixing robot (slow speed, hooked), so as not to break or damage the beads.
Divide the dough (weight of your choice) and roll it into dough.
Then let them sit and rise, so that they double in volume (at least 1 hour at room temperature).
Tip: The ideal temperature of the dough should be ± 27 ° C, for the yeast to act optimally.
Preparation Simple homemade waffles & # 8211 Belgian waffle or waffle recipe
Ingredients for simple waffles
For the dough, beat the egg whites with a pinch of salt, when they are well beaten, add the vanilla sugar, the yolks, then the melted butter and the milk, gradually.
Give up the mixer and continue with a goal the incorporation of flour. Finally, add the lemon peel.
Baking home waffles
For baking waffles we need a waffle maker. There are various sizes and models, devices that make waffles thicker or thinner. My device makes waffles with a diameter of 18 cm and a medium thickness.
Heat the appliance to the maximum then put it on the penultimate stage (I have 6 temperature levels and I set it to 5) and grease it with butter on both the bottom and the top. Even though the plates are non-stick, the butter gives the waffles a special flavor.
Add a composition polish and stretch to near the edge, then turn off the appliance. Leave for 4 minutes. However, you will have to experiment with the times because there are many types of devices, some slower, others faster.
After 4 minutes the waffles are baked and ready.
Remove with a spatula and adjust the edges (excess drained).
These simple homemade waffles are served powdered with vanilla sugar or with various creams, sauces or whipped cream.
Foodblogger at Savori Urbane. #savoriurbane
Technical phases for Cork Waffles:
To make this Liège waffle recipe, start by preparing all the ingredients.
Arrange the flour in a fountain in a hen's ass.
Pour the crumbled fresh yeast over the flour.
Mix with a spatula so that it melts in the hollow of the fountain.
Add eggs and vanilla sugar.
Mix by gradually incorporating the flour.
When half of the flour is incorporated, add the fine salt. It is important not to put the salt in direct contact with the yeast. She would lose her lifting power.
How to make Liège waffles?
To make Liège waffles, we prepare the dough with a robot (or by hand, but it's sporty!), With yeast, milk, eggs, brown sugar, flour and butter. It is left to rise (it contains baker's yeast, so it must be active). When it has swelled well, the sugar is added to it (not before, otherwise it melts in the dough and you will not find the crunchiness). Then the dough is divided into portions of 100 grams (which makes large and large waffles, like the real ones, the traditional Liège ones). One last shoot and they can be cooked.
400 g of flour
20 cl of milk
1/2 cube of fresh yeast or about 20 g
1 egg yolk
1/2 teaspoon vanilla powder
175 g of soft butter at room temperature
250 g of sugar pearls
Pour it into a bowl and place it in the microwave for 30 seconds to warm it up. Place the yeast in the milk and add the vanilla powder, mix and let stand 10 minutes.
Pour half of the flour into the bowl of the food processor, pour in the milk & yeast mixture and mix.
Add the egg and egg yolk and mix again. Pour in the rest of the flour little by little. When it forms a nice ball of dough, add two pinches of salt and mix again. Be careful not to add salt at the same time as the yeast if you want the yeast to be able to rise properly because if you do not know, the salt cancels out the lifting power of the yeast if it is in direct contact with it.
Place the ball of dough in a salad bowl, cover it with a clean cloth and place it near a heat source, away from drafts. Let rise for at least 30 minutes, ideally for an hour.
When the dough has risen well, place it in the bowl of the mixer with the kneader, turn for 30 seconds to make the dough fall back.
Pour in the sugar beads and mix for 1 to 2 minutes.
Add the chopped butter ointment and mix again for about 2 minutes. The butter must be well incorporated into the dough.
You get a very soft dough.
Heat the waffle maker (mine is a Tefal, I put it on 4/10). Place a tablespoon of dough in the middle of the waffle maker, close. Gently remove the waffle with a wooden spatula or spoon and cool on a wire rack.
Chain your batches of waffles and stack them as soon as they cool.
Belgian waffles are ready to be eaten. Don't hang around too much, the waffles are better the same day, after they dry.
Prepare the waffle maker by mixing flour, eggs, salt, vanilla sugar and yeast diluted in warm milk.
Leave to rise for 30 to 45 minutes near a radiator or in another place at about 24 degrees.
Stir in the butter ointment.
Stir in the beaded sugar.
Let stand at least 30 min.
Prepare doughs of +/- 100 g
Cook for 3 to 4 minutes in a very hot waffle maker.
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