1. Add the blueberries and dried cranberries (instead of sugar and sweet and sour) in the half bowl of "multigrain porridge" left over from yesterday's breakfast, and mix well.
2. Heat in microwave for two minutes on high heat (you can evaporate the water).
3. Stir well.
4. Take out the chilled kale dough (make the leftover from the breakfast two days ago).
5. Divide into thirds and rub smoothly.
6. Knead the dough into a bowl and add the "multi-grain filling".
7. Use the tolerant to do a good job of closing the mouth.
8. Close your mouth.
9. Make three in turn (put in the refrigerator to refrigerate).
10. Brush the waffle pan with a little oil and preheat both sides of the pan.
11. Put the dough in the middle of the pot and close it up and down.
12. Heat for two minutes or so, turn it over and heat for another two minutes.
13. The roasted surface turns yellow and ready to be out of the pan.
14. Separate according to the traces, drizzle with a little yogurt, and then.
15. It becomes today's breakfast.
16. breakfast.
17. Heart-shaped waffles.
Tips:When making fermented waffles, my personal practice has found that it doesn’t matter whether high-gluten flour or low-gluten flour is crispy, and the baking time is fine. The entrance is crispy while it is still hot.