vrijdag 16 augustus 2013

Brusselse Wafel

I said I wasn't going to make waffles again, but that was only for Luikse Wafels. I'm now trying to make Brusselse Wafels. The nice thing about these waffles is that there is no sugar involved! You will need to put ice cream on top of it, or add some whipped cream with strawberries.

I took this recipe from Jeroen Meus:

You need:
- 1 egg white
- 1 egg yolk
- 150 g self rising flour
- 50 g molten butter
- 125 g milk
- 125 g warm water
- 3 g dry yeast or 9 g fresh yeast

First you activate the dry yeast by adding yeast to the milk and water mixture. Do not overheat it, the temperature may not go above 35 °C. Then you add this milk/yeast mixture to the egg yolk and mix it. If you use fresh yeast, you take 3 times as much the amount of dry yeast. For example: 3 g dry yeast is 9 g fresh yeast.

Next on, slowly add the flour to the mixture and keep mixing it. Then add the molten butter to the mixture. Add a bit of salt if you want.

Finally, whip the egg white until stiff and fold it to the mixture.

Let it stand for 20 minutes in a warm place of 35 °C at 75% humidity.

Then bake it in a waffle iron at hottest temperature.

This is the resulting mixture, it's a pretty liquid dough:

Now I bake it and this is the final result:

They were perfect! Crispy on the outside, creamy on the inside and no yeast taste.

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