Belgian waffles soft

6 servings
1 hour 20 min

How to make Belgian waffles soft? Prepare the necessary products. They should all be room temperature. Choose natural butter, of high quality, not lower than 72% fat content.

Divide the eggs into different containers into yolks and squirrels. First, the eggs should be washed in warm water with soda, as they may contain harmful microbes. Put the proteins in the refrigerator, and add sugar to the yolks and rub them if the mass is thick - add 2 tbsp. milk from the total volume.

Add vanilla sugar, soft butter, rub into a smooth mass. It is convenient to do this with a silicone spatula. If you add vanillin, then use it at the tip of the knife, as it can give bitterness to the finished dish.

Pour in the milk at room temperature or a little warm, mix well.

Mix the sifted flour, convenient for you, with baking powder, add all the flour to the bowl and mix the dough (it will not be very thick, but not liquid, if necessary, add a small amount of sifted flour/.

Add a pinch of salt to the chilled whites and beat with a mixer until strong. First, at low speeds, when the mass begins to turn white, gradually add power. It can take 5-6 minutes.

Gently stir the proteins into the dough. It is best to do this with a shoulder blade, smooth movements (it is important that the proteins do not settle).

The finished dough is tender, creamy, and looks like a biscuit. It pours freely.

Preheat the waffle iron. I have a multiplecar when the green light came on - ready to go. Focus on the work of your technique.

Pour about 3 tbsp for each cell. dough, carefully distribute into corners. Close and snap the cover carefully. I do not lubricate the panels, because the coating is non-stick and there is enough oil in the dough. You can pre-treat the surface with vegetable oil using a silicone brush. The amount of dough can vary, depending on the size and shape of the cells. I give a guide for the REDMOND multiplecar.

Bake until golden. Since all the appliances are different, even if one manufacturer, the baking time is very conditional, I have 10-11 minutes. Professional waffles bake in 2 minutes, home from 5-7 minutes.

Remove the finished waffles with a silicone shoulder blade and leave to cool on the grill, so they will become crisp on the outside after cooling and remain soft inside. I got 12 waffles, measuring 9 x 10 cm.

Here they are in the section - porous, airy, soft. The outside will immediately be crispy, after some time they will become soft, even if they are not stacked and placed in a bag or container. To taste, Belgian waffles resemble a biscuit cake and then remotely. It is difficult to describe, it is better to try!