Gastroback 42422 Design Gourmet Waffle Maker Advanced 2S - Manual (Page 31)

66
method
1. Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15
minutes to activate.
2. Place flour, salt, butter, remaining sugar, vanilla extract and eggs into a bowl of an electric
mixer. Using the dough hook, beat until mixture looks crumbly.
3. Add warm milk and mix a little more to incorporate.
4. Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl.
Cover with a clean cloth and rest for 10 minutes.
5. Add pearl sugar and gently knead through until evenly distributed.
6. Let the dough rest for 1 hour and the cut it into 80g balls.
7. Select BELGIAN waffle setting and select 4 on the browning control dial.
8. Preheat until orange light flashes up and the words HEATING disappear.
9. Place a ball of dough into each waffle square and close lid to cook. Repeat with remaining dough.
10. Serve with generous lashings of whipped butter or cream and maple syrup.
67
traditional Belgian liège
sERvEs
16
wafflEs
pREpaRation
20
minutEs
cook
20
minutEs
ingredients
• 200 g softened butter
• 2 large eggs
• 200 g weiche Butter
• 50 g raw sugar
• 150 g Belgian pearl sugar
• 120 ml warm milk
• 575 g plain flour
• Vanilla extract to taste
• 7 g sachet dry yeast powder
• ½ teaspoon salt
Serve with maple syrup and whipped
butter or cream