Belgian Waffle dough

1.In advance, we pull the butter out of the refrigerator - in the future it will need a soft consistency.

2. In a clean bowl, sift all the dry ingredients: premium wheat flour and baking powder, add a little salt (for a balanced taste), sugar and vanilla (for a pleasant aroma). Thoroughly mix all the products together and set aside.

3. Wash the chicken eggs under running water and break them into a bowl, separating the whites from the yolks. Add a little soft butter at room temperature to the egg yolks and pour in the milk. Beat the resulting mixture with a mixer until white and homogeneous. And then, a little bit at a time, in small portions, we introduce this mixture into the dry ingredients and knead the liquid dough. Mix thoroughly so that there are no lumps.

4. Whisk the proteins in a separate container with a mixer until a thick glossy foam. It is better to take chilled proteins, since in this case they are much easier and faster to beat.

5. Now, in small portions, we introduce the whipped whites into the batter. We do this very carefully so that the proteins do not settle, and the dough turns out to be tender and airy. To do this, with a silicone spatula or a regular tablespoon, add the protein foam to the bowl with the dough and mix all the ingredients from the bottom up. We do not interfere much so that the structure of the test is preserved.

That's it! You can proceed directly to the preparation of waffles.

The dough for Belgian waffles, prepared according to this recipe, turns out to be runny and gently pours with a thick ribbon. It is quite convenient to work with him. You should try to direct it to the center of the waffle iron and immediately press it firmly. Due to its flexible structure, it spreads evenly over the shape, resulting in wafers of the same thickness. I do not recommend pouring a lot of dough, since there is a risk that the waffles will not have time to bake inside and may remain damp.

Bon appetit!