Naked Oat Waffles

Naked Oat Waffles

1. Prepare materials. It is a good work habit to weigh the materials to be used in advance, and you will not be in a hurry when making them.

2. Prepare warm water at around 50°C. The whole egg liquid is more difficult to beat, and it will be easier to beat at about 50°C, so it is best to take the eggs out of the refrigerator early.

3. Knock the eggs in a large bowl and put them in a basin of warm water. This bowl is better to be larger and deeper, and it is even better if there is an egg beater. Add all the salt and sugar. If you want to whet better, you can add sugar in 3 times. The amount of sugar is best not to decrease. The white sugar plays a supporting role. If there is too little, beaten eggs are easy to defoam. For fear of eggy smell, you can add a few more drops of lemon juice.

4. Turn on the low-speed gear first, beat the egg mixture evenly and then switch to the high-speed gear until the egg mixture is thick. Use a whisk to entrain the egg mixture and draw a figure of 8, which will not disappear within 20 seconds.

5. Sieve with flour twice to sift the naked oatmeal into the egg batter, draw a "Z" in the direction of the arrow by hand, and stir until there is no dry powder.

6. Pull your hand and "lie down", and mix it horizontally in the direction of the arrow.

7. Change the spatula and stir. The method is the same as step 6, which is similar to the cooking action. Although the use of naked oat flour is not afraid of gluten, the batter made with whole eggs is easy to defoam, so the mixing technique is very important. Please watch the video demonstration. If the batter after mixing is half or lower than before mixing, it means that the batter has defoamed and cannot expand. Let's spread the egg cake.

8. Add a portion of the batter to the oil bowl. It doesn't need to be a lot. Just use a spatula and two spatulas, then stir and mix evenly with your hands. The method is the same as steps 5 and 6 to mix the batter.

9. Pour the oily batter into the batter bowl and mix with other batters evenly. At this point, the waffle (cake) batter is made. If you want to make a cake, you can start to preheat the oven (150°C) before the egg mixture is beaten. After the batter is completed, put it into a 6-inch cake mold (can be used for anti-sticking treatment) into the lower layer of the oven and bake for 50 minutes.

10. The waffle maker is brushed with oil to prevent sticking, and warm up for 2 to 3 minutes.

11. Scoop in 2~3 tablespoons of batter. My waffle mold is relatively large. I put 2 scoops of batter in an ice cream scoop, but it was not full.

12. Close the lid and fasten the buckle. Adjust the knob for 5 minutes. At first, a lot of white smoke will be emitted and a sizzling sound will be emitted. Slowly, the smoke is less, the sound is thinner, and the scent is floating. You can open the lid and have a look. If you are not satisfied with the color, cover the lid and continue roasting.

13. Bake it until the skin is golden brown, or even a little bit crunchy, you can take it out, and then bake the next one. I'm getting less batter.

14. How about strawberry and ice cream, sprinkled with powdered sugar, and another cup of coffee?

15. Gelinuoer, high-altitude grains are light and healthy.

Tips:

1 If you don't have a waffle maker, you can also use an oven, but you must have a waffle mold at 170°C to 190°C and bake for about 20 minutes. The specific temperature and time depends on the temper of the oven.
2 Naked oat flour can be replaced with any grain flour or low-gluten flour; vegetable oil can also be replaced with butter, but it must be liquid.