Belgian waffles are soft

Step-by-step cooking

1. Step 1:

   

   Prepare the products. All should be at room temperature. Choose natural butter, high-quality at least 72% fat content.

2. Step 2:

   

   Divide eggs into yolks and whites. Put the proteins in the refrigerator, and add sugar to the yolks and grind, if the mass is thick - add 2st.l. of milk from the total volume.

3. Step 3:

   

   Add vanilla sugar, soft butter, grind. It is more convenient with a silicone spatula.

4. Step 4:

   

   Pour in milk at room temperature or lukewarm, stir well.

5. Step 5:

   

   Mix the sifted flour with baking powder, pour in all the flour and knead the dough / it is not very thick, but not liquid, if necessary, add a small amount of sifted flour /.

6. Step 6:

   

   Add a pinch of salt to the cooled proteins and beat to a strong foam. At first, at low speeds, as the mass begins to turn white, the power will gradually increase. It's 5-6 minutes.

7. Step 7:

   

   Gently stir in the proteins. It is best to do this with a spatula, with smooth movements (it is important that the proteins do not settle).

9. Step 8:

   

   The finished dough is tender, creamy, like a sponge cake. It flows freely.

10. Step 9:

    

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

11. Step 10:

    

    Pour about 3 tablespoons of dough on each cell, carefully distribute in the corners. Carefully close and snap the lid. I do not lubricate the panels, because the coating is non-stick and there is enough 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.

12. Step 11:

    

    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.

13. Step 12:

    

    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.

14. Step 13:

    

    That's how they are in the section - porous, airy, soft. The outside will immediately be crispy, then they will become soft, even if you do not put a stack. There is nothing in common with the taste of thin crispy waffles, the taste of these waffles reminds me more of a sponge cake and even remotely. It's difficult to describe, it's better to try!