Composition / ingredients
Cooking method
Eggs are divided into whites and yolks: the yolks are ground with sugar and vanilla until white, whisk the whites with a pinch of salt until fluffy peaks.
Pour the flour mixed with baking powder to the yolks, and, continuously beating with a mixer, pour in the milk.
We introduce melted butter into the resulting mass, mix, then add the whipped whites. The dough is structurally obtained as thick sour cream.
We install a panel for Viennese waffles in the multi-cooker, plug the device into the outlet, close the lid and wait for the green indicator to light up. As soon as the indicator lights up, lubricate the panels with vegetable oil and spread the dough - about 1.5-2 tablespoons.
Close the lid and bake the Viennese waffles until a blush appears (7-9 minutes), then carefully remove the waffles from the panels with a spatula. This way we bake all the waffles.
Cool the delicious treat, decorate with powdered sugar and berries.
Have a sweet tea party!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
