Belgian Waffles

Name: Belgian Waffles
Yield: 8 servings
Cuisine: American
Ingredients: 90 grams Cake flour; 90 grams Strong bread flour; 30 grams Sugar; 1 pinch Salt; 10 grams Dry yeast; 130 to 150 grams 1 egg and milk; 80 grams Unsalted butter - chilled and finely diced; 50 grams Nib sugar; 1 dash Vanilla oil or essence

cookpad.japan @cookpad_jp

Just knead in a bread machine and bake in a sandwich maker!

After many trials, this version resulted in the best dough in terms of taste and texture. Recipe by Happyjakki-

Just knead in a bread machine and bake in a sandwich maker!

After many trials, this version resulted in the best dough in terms of taste and texture. Recipe by Happyjakki-

cookpad.japan @cookpad_jp

Just knead in a bread machine and bake in a sandwich maker!

After many trials, this version resulted in the best dough in terms of taste and texture. Recipe by Happyjakki-

Just knead in a bread machine and bake in a sandwich maker!

After many trials, this version resulted in the best dough in terms of taste and texture. Recipe by Happyjakki-

Saved

Ingredients

8 servings

90 gramsCake flour
90 gramsStrong bread flour
30 gramsSugar
1 pinchSalt
10 gramsDry yeast
130to 150 grams 1 egg and milk
80 gramsUnsalted butter - chilled and finely diced
50 gramsNib sugar
1 dashVanilla oil or essence

Saved

Steps

1

Put all the ingredients except for the nib sugar and vanilla oil into the bread machine. Set the machine to bread dough and complete the first rising.
2

When the mixture has come together, add vanilla oil. The dough may seem really sticky and dense at first, but will eventually become nice and shiny.
3

Take the dough out after the first rising is finished. Divide into 8 portions.
4

Mix in the nib sugar. There's no need to form the dough into balls! It's actually better if the nib sugar sticks out rather than being completely folded in.
5

If the dough is too runny, scoop it out with a spoon or a spatula to put directly onto the sandwich maker.
6

Preheat the sandwich maker. Cover the dough with a damp (tightly squeezed) cloth to prevent it from drying up.
7

Bake in the preheated sandwich maker. It will be nice and crunchy if the nib sugar is a little visible on the surface of the dough.
8

Press the edges to test its doneness - it should be a little spongy. It's ready to be served when the surface is golden brown as in the photo!
9

I also tried baking it in different shapes as shown here.
10

I've had a lot of feedback saying that the batter was too runny, so I reduced the amount of milk and eggs.
11

If they get cold, wrap them up in aluminum foil and warm them up in a toaster oven.