Hazelnut Waffles

Name: Hazelnut Waffles
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 35g Salad oil; 35g milk; 4 egg; 45g Caster sugar; 15g Hazelnut chopped; A few drops Lemon juice

by Zero Zero Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

There are too many waffles. I made this one in Chiffon's way. It is not difficult to make, but the key is delicious.
Sometimes breakfast is also cooked. I remember the first time I made it, my kid said: Mom, how did you make a repeat customer, I don’t know why, did I say it’s delicious? Well, it's delicious. . . Later I found out that this was an advertisement on TV, which looked a lot like this.
The surface of the freshly baked waffle will be a bit crunchy. It is crispy on the outside and soft on the inside. It is more delicious with hazelnuts.

Ingredients

Hazelnut Waffles

1. Prepare all materials

2. The eggs are put into two different egg-beating bowls. The egg-beaten bowl must be water-free and oil-free

3. Add 15 grams of fine sugar to the egg yolk bowl and beat with a manual whisk until the sugar melts

4. Add salad oil and milk

5. Stir well and sift into low-gluten flour

6. Stir gently, the batter after mixing is quite thick

7. Squeeze a few drops of lemon juice into the egg white bowl (no or not)

8. Then add 30 grams of fine sugar, beat with an electric whisk until the meringue has obvious lines, gently lift the egg beater to form a vertical right angle, and invert the meringue basin, which will not flow.

9. Add the chopped hazelnuts to the egg yolk bowl and stir evenly with a rubber spatula (if you don’t have it, you don’t need to add it. If you don’t add it, it will make the original waffle)

10. Dig a piece of meringue into the egg yolk bowl and mix evenly

11. After mixing well, pour all the batter in the egg yolk pot into the meringue pot

12. Continue to mix evenly and mix the batter

13. Take out the waffle maker and apply a layer of salad oil on the surface, both sides

14. Scoop the batter onto the waffle mould. Don’t scoop the batter too much to avoid overflow

15. Use a spatula to gently push it open and flatten. If it is not enough, you can fill it in a small amount. Cover the machine and start baking.

16. Open the lid after roasting. If you want to be crispy, do not open it immediately after roasting. Use the residual heat to reheat it to make the surface moisture dry.