1. Pour the white sugar into the butter that has been softened at room temperature in advance, and stir until melted
2. Then add the eggs and beat evenly, then add the milk and vanilla essential oil and continue to stir.
3. Sift baking powder and low-gluten flour into the stirred egg batter. Then stir with egg cream until it is smooth and fine, without particles.
4. Cover with plastic wrap and let stand for half an hour. Then take out the batter, stir a few times, then pour it into a silicone mold, and put it in the oven. Heat up and down at 170 degrees in the middle, and bake for 20 minutes
5. This step can be processed in advance, or it can be done during roasting. Cut the fruits you like into shapes you like. I use strawberries, bananas, kiwi, and mangoes.
6. Let the baked waffles cool down, sprinkle with diced fruit, raisins, dried cranberries, and crushed Oreo cookies. Sprinkle with blueberry jam, make an arc with a fork, and decorate a few slices of strawberry kiwi.
7. Finally, put two strawberries in the middle and squeeze a circle of cream around. I use jet cream, which is more convenient. You can sieve powdered sugar on the surface of the strawberry. Wait until the waffle is cold before squeezing the cream, otherwise the cream will melt quickly when it is hot. Friends who like to eat cold can replace the cream with ice cream balls.
Tips:West Point is basically proportional. Some friends are afraid that the batter is too dry and runny when they make it, so they want to add some water or flour. Don't do this, just wait for it to be done. Especially novices, first follow other people's recipes, and if they have more experience, they can innovate.
