Shocking and Super Rich Belgian Waffles. Mix the wet ingredients like egg yolks, milk and honey. Then add the dry ingredients to make the dough. The butter needs to be at room temperature when mixing.
You can cook Shocking and Super Rich Belgian Waffles using 9 ingredients and 13 steps. Here is how you cook it.
Ingredients of Shocking and Super Rich Belgian Waffles
- You need 200 grams of Bread flour.
- You need 100 grams of Cooled low fat milk (1%).
- Prepare 35 grams of Egg yolks (about 2).
- Prepare 10 grams of Honey.
- It’s 30 grams of Sugar.
- You need 2 grams of Salt.
- It’s 5 grams of Dry yeast.
- You need 110 grams of Unsalted butter (1 stick).
- Prepare 1 of appropriate amount Nib sugar (or waffle sugar).
Tennis-ball sized hunks of rich, vanilla-scented dough are pressed in between a couple of well-worn cast iron plates and flattened into waffles where they bake for a few minutes at a time. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. I use a wooden spoon to push it out of the batter bowl onto the hot waffle iron.
Shocking and Super Rich Belgian Waffles instructions
Mix the wet ingredients like egg yolks, milk and honey. Then add the dry ingredients to make the dough. The butter needs to be at room temperature when mixing..
Once the dough is kneaded, allow it to rise for 30 minutes (40 to 50 minutes in winter)..
After the first rise, cut into 40 gram pieces. This should yield about 8 to 10 pieces..
Spread pearl sugar on a plate..
Press one side of each dough into the pearl sugar to coat..
Then reshape to wrap the sugar inside..
Wrap neatly like this..
Once all of the dough has pearl sugar incorporated into it, wrap in a wet towel and allow them to rise for the final time for about 10 minutes. Preheat the waffle maker..
Set the waffle maker to level 2 and cook for 2 minutes. Cook until browned..
Note: Do not shut the lid tightly. It will make the waffles too flat. It is ideal if you put the cover down as lightly as possible..
If you want to make them in a flowery shape, use only the center and cook one at a time..
Let them cool for about 5 minutes to dissipate the gas before eating. They are also delicious after being put away in a container and completely cooled..
If you don't have nib sugar, use chocolate chips instead. You can also mix cocoa and almond flour into the dough to make chocolate waffles. It is also delicious to incorporate matcha into the dough and top with finely chopped amanatto before cooking..
There are actually two different kinds — the Brussels waffle and the Liege. Because waffles bake in a closed environment subject to direct heat, hydration trumps aeration every time, allowing me to get away with a batter no fluffier than frosting. My recipe starts with buttermilk and egg whites—no yolks—moisture-rich ingredients that fit my steampunk aesthetic while keeping the batter relatively thick. Once you are ready, you can just pour the dry ingredients into a large bowl, and make a well at the bottom with a spoon. (Please check the instructions at the bottom of this post.) Even a very prominent and popular flour company has a recipe for "Belgian Waffles" on their site, which is made with a batter. They should probably be called American-Belgian waffles.
