Viennese waffles on sour cream in an electric waffle iron

Step-by-step cooking

1. Step 1:

   

   Prepare the products. As for any baking, everything should be at room temperature. Take dairy products out of the refrigerator for at least 15 minutes.

2. Step 2:

   

   Sift flour with baking powder into a deep bowl, add a pinch of salt and vanilla, mix.

3. Step 3:

   

   In another bowl, break the eggs, shake them a little. Gradually add all the sugar, working with a mixer at low speed. Beat to a good foam, but no more.

4. Step 4:

   

   Add all the sour cream at once / you should not take more than 15% fat /, mix until smooth.

5. Step 5:

   

   Add flour in three stages and stir so that there are no lumps. I stir with the same whisk at low speeds, but not for long.

6. Step 6:

   

   Then add the freshly squeezed lemon juice and stir again until smooth.

8. Step 7:

   

   Bubbles immediately begin to appear on the surface. Do not mix the dough anymore, let it rest for 10-12 minutes, the waffle iron will just heat up. The finished dough is viscous, flows well from the spoon, but not liquid. It is convenient to pour such dough.

9. Step 8:

   

   Preheat the waffle iron. I have a multi-pharmacist, the green light is on - ready to work.

10. Step 9:

    

    Pour 2 tablespoons of dough on each cell, carefully distribute in the corners. Carefully close and snap the lid. I thinly lubricate the panels with vegetable oil with a silicone brush, although the coating is non-stick, but there is absolutely no oil in the dough. The amount of dough may vary, depending on the size and shape of the cells. I'm giving a guideline for the REDMOND multi-baker.

11. Step 10:

    

    Bake until golden brown. Since all the appliances are different, even if the same manufacturer, the baking time is very conditional, I have it 10-11 minutes. Professional waffle makers bake in 2 minutes, homemade from 5-7 minutes. / In my multi-cooker, the lower shades warm up more, so I turn the waffles over after 7 minutes. If there is sufficient blush on the underside, then I no longer cover the upper panels and bake the waffles for another 2-4 minutes/.

12. Step 11:

    

    Remove the finished waffles with a silicone spatula and let them cool on the grill, so after cooling they will become crispy on the outside and remain soft inside. I get 12 waffles, size 9 x 10 cm. The drawing above and below is the same.

13. Step 12:

    

    That's how they are in the section - porous, airy, soft, rather thick. The outside will immediately be crispy, then they will become soft, even if you do not put a stack. The taste is moderately sweet, creamy, the aroma is light vanilla with a hint of lemon.