Composition / ingredients
Step-by-step cooking
Step 1:
Take a deep container into which we drive chicken eggs. Next, pour the milk into the same container and add the flour sifted through a sieve. Beat all the ingredients until smooth.
Step 2:
Then put 1 tablespoon of fatty sour cream into this mixture and add 1 teaspoon of jam. Mix all the ingredients again. The dough should turn out approximately like sour cream. If it came out too thin, add a little flour and mix again.
Step 3:
Preheat the waffle maker or multi-baker with inserted special nozzles for making Viennese waffles. At the same time, the panels must be lubricated with a small piece of butter so that the wafers do not stick, and they can be easily removed from the mold.
Step 4:
When the panels are warmed up, pour 1/3 of the dough into the mold, close the lid of the waffle maker (multi-baker) and bake the waffles for 5-7 minutes so that they are a beautiful golden color. We remove the finished waffles from the mold and use a knife to trim them if necessary.
Step 5:
Take 1 waffle and spread the filling on it, namely 1 tablespoon of sour cream and 1 teaspoon of jam. Then we install 2 wafers on top of the filling. We do this procedure with the remaining waffles.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Viennese waffles appeared at the end of the 19th century thanks to the Austrian pastry chef Josef Manners. This dessert was to my taste and was popular. The pastry chef patented his recipe and produced it under his brand "Manner". They were waffles stuffed with hazelnuts.
With the growing popularity of these waffles, other fillings began to appear. To date, there are quite a large number of them: creams, honey, jam, fresh berries, as well as processed cheeses and even bacon. The most popular fillings include juicy fruit or berry jam.
I used apricot jam as a filling, but since it is very sweet, I also used sour cream. Its sourness gives waffles a special taste and sets off the sweetness of jam. These waffles are perfectly combined with tea or a cup of black coffee.
The heating temperature for each waffle iron model is individual. Therefore, the exact cooking time for your appliance can only be determined experimentally. It is quite possible that 30 seconds will be enough for you, but it is possible that it will take 2-3 minutes to bake. Adjust the baking time specified in the recipe, taking into account the characteristics of your waffle iron.
The longer the waffles are baked, the more crispy they become. But the main thing here is not to overdo it, otherwise the waffles will burn. Brown them until golden brown. If you want the waffles to be soft, then the baking time should be reduced (it is enough to bake them to a golden hue).
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
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 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
- Chicken egg - 80 kcal/100g
- Apricot jam - 249 kcal/100g
