Re: Belgian Waffle recipe help please


"meatnub" <meatnub@xxxxxxxxx> wrote in message news:c00afd1a-1dc5-4423-bb3c-769c7c18a54a@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
My Waring Pro Belgian waffle maker comes with some recipes, but I'm
hesitant to try them per the following: warm milk to 95 - 105 degrees
(IIRC).

So.... do I just put the milk in the microwave or warm it on the
stove? And Does the temperature have to be exactly in this range? I've
never warmed milk before! :-O

Right now I'm using a BHG recipe where you basically mix pretty much
the same ingredients as the Waring Pro recipe: eggs, milk, flour,
yeast, and there's nothing about letting it sit an hour. You just put
it right in the fridge.

I have to make my mixes at night since there's no time in the morning
before work (and baby). Some of the Waring Pro recipes call for
letting the yeast/warm milk mixture sit an hour or so, presumably to
let it rise a little I guess or something. Then add the eggs after. Is
it OK to make these recipes the night before even though they are not
"night" recipes? The reason I ask is because they have a specific
overnight waffle mix, which I think you add the eggs in to the batter
right before cooking.

I just want to know if it's OK to make these batters the night before?

Thanks
Paul

Listen, do yourself a flavor and get some Carbone's malted flour, then follow the recipe on the container. It's very simple, and makes perfect tender-on-the-inside-crispy-on-the-outside waffles without fail every time.

For a special treat...Try Liege Waffles:
Sugar Waffles from Liege (Luikse Wafels) (Gaufres Liegeoises)

Batter 1:

1 1/4 ounces fresh cake yeast or 2 1/2 packages active dry yeast
1/4 cup warm water (about 100 degrees F)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 large egg, beaten
1/3 cup milk, warmed to 100 degrees F

Batter 2:

9 tablespoons unsalted butter, at room temperature
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
pinch of salt
1 tablespoon granulated sugar
1/2 cup pearl sugar or 3/4 cup crushed sugar cubes

Prepare Batter 1: In a small bowl, dissolve the yeast in the warm
water with 1 tbsp. flour and the sugar. Let stand for 5 minutes
until foamy. Sift the remaining flour into a large mixing bowl.
Make a well in the center and add the yeast mixture, egg and milk.
Mix well with a wooden spoon to make a smooth batter. Cover with
a kitchen towel and let rise in a warm place until the batter has
doubled or tripled in volume. Meanwhile, prepare Batter 2: In a
medium-sized bowl, mix the butter, flour, salt, vanilla, baking
powder, cinnamon (if using), granulated sugar, and pearl sugar into
a paste.

With your hands, work Batter 2 into Batter 1 until well mixed.
Shape the dough into 10 balls, approximately 2 1/2 to 3 ounces
each. Flatten each ball into a disk and dust lightly with flour.
Bake in a medium-hot waffle iron. Don't let the iron become too
hot or the sugar will burn. Bake until the waffles are golden
brown but still slightly soft, 3-4 minutes. Serve the sugar waffles
lukewarm or cooled to room temperature on a rack. Sugar waffles
will keep well for several days in an airtight container, if you
manage to have any left over.

They sound like alot of work, but trust me, they are simple if you follow the recipe and *so* worth the effort!
If you're feeling really and truly decadent, top them with sliced strawberries (unsweetened), and a drizzle of bittersweet chocolate. Life's short, eat dessert first ;-)

kimberly

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