Crispy Viennese waffles
Composition / ingredients
6
Servings:
Cooking method
1. In a deep bowl, sift the flour, add a pinch of salt, sugar, vanilla and baking powder.
2. Separate the yolks from the proteins, combine the yolks with milk and softened butter.
3. Pour the dry flour mixture into the resulting mass, stir the mass with a whisk.
4. Whisk the proteins into a strong foam and introduce them into the dough.
5. Pour 2 tablespoons of dough into the waffle iron (spread the dough in the center), bake the waffles for 5-8 minutes (it is better not to set the temperature too high, because the waffles will turn brown quickly, but will not bake inside).
The finished waffles are soft when hot, but when they cool down, they become crispy.
Pour coffee, serve waffles on the table - help yourself to health!
Calorie content of the products possible in 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
- 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
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
