[my Baking Time] The Temptation of Grid---waffles

Name: [my Baking Time] The Temptation of Grid---waffles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 180g Pure milk; 60g yolk; 105g Egg white; 30g Caster sugar for egg yolk; 45g Caster sugar for egg whites; 180g Low powder; A few drops Vanilla extract

by Chopsticks

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

First of all, I have to talk about the plaid pie children’s shoes. I always salivate about the way it looks, but I don’t have much confidence in its taste and texture. I don’t know why the plaid pie gives Oudi the first feeling that it is hard, crunchy and dry Swallow, so even though I am obsessed with its appearance, I have been holding back without starting, and I can't defeat the "chicken ribs" that I don't like and come back.
These days my husband has breakfast at home, he asked to eat small buns and tofu nao, Emma~~~~~~ How can I do this. His greedy old man got up early and went to the breakfast stall outside to eat twice in order to eat. When he came back, he ended up with diarrhea...Go to the supermarket and bought the quick-frozen small buns and steamed them on his own. A bowl of rice porridge, my husband is quite happy eating. But you can't always eat these two kinds of things. So, under the banner of changing the breakfast for her husband, I just made a waffle mold back.
I tasted a piece of the finished product while it was hot. I immediately felt that my wife had wronged the children's shoes. It was very delicious, and the taste was crispy on the outside and a bit tough on the inside. In short, it was very fragrant. Later, I poured some maple syrup to eat, and it was even better~~~~~~"

Ingredients

[my Baking Time] The Temptation of Grid---waffles

1. Cut the butter into small pieces and melt it in water.

[my Baking Time] The Temptation of Grid---waffles recipe

2. The melted butter liquid.

3. Put the egg yolk and egg yolk together in a basin with fine sugar.

4. Whip with a manual whisk.

5. Beat until the sugar is completely melted.

6. Pour the butter liquid into the egg yolk paste.

7. Then pour in pure milk.

8. Add a few drops of vanilla extract.

9. Then use a whisk to beat the above ingredients evenly.

10. Sift in low-gluten flour.

11. Use a whisk to beat the flour and egg liquid evenly in different directions.

12. The prepared egg yolk batter is delicate and smooth.

13. Add all the egg whites and caster sugar to the egg whites.

14. Use an electric whisk at low speed---high speed and fast whipping.

15. Keep whipping until the egg whites become hard and foamy.

16. Whipped egg whites.

17. Take 1/3 of the egg whites into the egg yolk paste.

18. Mix quickly and evenly.

19. Put the other 2/3 of the egg white into the egg yolk paste.

20. Also quickly stir evenly into a waffle batter.

21. Pour the batter into the measuring cup so that it is easy to handle when it is poured into the mold.

22. After the mold is cleaned, it is dried on a small fire. Then apply the melted butter prepared in advance with a small brush evenly on the surface of the mold, all the grooves and crevices should be applied.

23. After spreading the butter, bake it on a low heat for 2-3 minutes, and you can feel the temperature of the mold up.

24. Pour the batter from the center of the mold (I pour a bit too much, the first time I do it is not good enough, I can do it twice more)

25. Cover with a lid and bake for about 1 minute over low heat.

26. Then change the sides and bake on the other side for about 1-2 minutes.

27. Note that a low fire is always used during the roasting process.

28. When the lid is lifted, it can easily fall off, indicating that it is almost cooked.

29. If the other side does not fall off, change the side and bake for another 30 seconds to 1 minute.

30. Both noodles can fall off and you can make it out.

Tips:
1) The first time I used the waffle mold, the baking time was not well grasped at the beginning, the first baking time was a bit long and slightly dry, and the baking time after adjusting the time will be soft on the outside and soft on the inside. Don’t adjust the heat and keep using low heat, just adjust the time.

2) Secondly, the amount of batter is also the first one to pour too much. The mold does not need to be filled with batter, just 8 minutes full, and the batter will fill up by itself after closing the lid. Unless it is something like I wanted to make a round shape later, the deliberately poured batter is less filling, and the batter is round and not square like a mold.

3) The pure milk used here is skimmed, and the milk has a strong fragrance.

4) Butter the mold before using it to make it easy to demould, and it doesn't need to be painted again during the baking process.