Belgian Waffles (II)

Lately I have been yearning for Belgian Waffles.  Perhaps I fell in love with those that I ate recently and was eager to see whether I can produce the same result.  

I don't really know how a good waffle should be but my personal choice will be crispy on the outside and fluffy on the inside.   

Now, I wish I have a deep waffle iron to work.  Somehow, it just taste different if it is a thin waffle.  Is it a mind game?   Haiz... the "must have" and the "nice to have" debate.

Some day some day.....

Findings: The waffle yield a crispy and yet fluffy texture.  If only I have a thick waffle iron, I think this will be as good as those available outside.

Now I have to churn out a batch of ice cream to go with this recipe real soon.

Definitely a keeper.

Source: Bruno Albouze

What you need:

250g plain flour

4g dry yeast

45g castor sugar

1g salt

250ml fresh milk

125ml beer

2 egg

1 tsp vanilla

1 tbsp vegetable oil

90g unsalted butter, melted and kept warm

Method:

Combine flour, yeast and salt in a bowl.

Whisk in the eggs, vanilla, milk and beer.

Add the warm melted butter and mix until well combined.

Transfer to a container and cling wrap.  Poke a hole and let it proof for 1 hour at room temperature.  Then refrigerate it overnight.

Bring batter back to room temperature before cooking.

Alternatively, you can let it proof at room temperature for 3 rooms and use immediately.

Cook waffle for 3 mins.

Serve with your favourite toppings.


Have a good week ahead.