Читать книгу German Baking - Dr. Oetker - Страница 12

Plain waffles

Waffeln

Preparation time: about 30 minutes

About 8 waffles

For the waffle iron

a little cooking oil, e.g. sunflower oil

For the batter

175 g/6 oz (⁷/₈ cup) soft butter or margarine

175 g/6 oz (⁷/₈ cup) sugar

1 pinch salt

4 eggs (medium)

200 g/7 oz (2 cups) plain (all purpose) flour

40 g/1½ oz (5 tablespoons) custard powder (vanilla pudding mix)

1 level teaspoon baking powder

100 ml/3½ fl oz (½ cup) milk or water

Per piece:

P: 6 g, F: 22 g, C: 49 g, kcal: 423

1Preheat the waffle iron on the highest setting. (Be sure to follow the maker’s instructions.)

2Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Gradually add the sugar and salt, stirring all the time, until the mixture is smooth and even. Add the eggs, one after the other, and whisk each one into the mixture for ½ minute.

3Mix the flour, custard powder and baking powder and briefly whisk in two instalments, alternating with the milk, on the medium setting.

4Reduce the temperature to the medium setting and grease the mould with a pastry brush.

5Spoon about 2 tablespoons of batter onto the waffle iron for each waffle, smooth flat with the spoon and cook until they are golden brown. Remove the waffles from the waffle iron and put them side by side on a cake rack. Serve lukewarm.

TIPS

Sprinkle the waffles with icing (confectioners’) sugar and serve with crème fraîche or lightly whipped whipping cream.