Pages

Wednesday, June 6, 2012

第一次@ 格子松饼 (简易版) Classic Waffle


买了waffle maker的第一个周末就迫不及待的开张大吉。上网找了个简单的食谱,这个食谱有上千个好评,成品应该不会差到那里。

Waffle的做法和所需材料其实和pancake是一样的,只是材料比例有些许不同。以美式waffle来说有干湿料混合的方法(需要使用大量发粉来达到松发的效果),也有需要打发的(只用少量发粉或干脆不加)。我选的这个食谱是快速的干湿料混合法。一天当中我最喜欢准备的是早餐,需要在最短时间内完成的也是早餐,哪一天可以起得特别早时再试试打发的食谱。


第一次操作起来还挺顺利的,烤了一片后就大概掌握了烘烤的时间。这个配方的Waffle一烤好吃起来外脆内软(烤得越久就越脆),味道也非常棒,我连牛油都省略了,直接淋上枫糖浆配蓝莓,又甜又酸又香,家人也很爱吃。但是,waffle冷却后就会变得比较硬,一定要趁热享用。所以,我每做好一片就端出去给家人吃,虽然掌厨的往往都是最后吃但是我很享受这个过程。

吃不完的waffle直接包好收入冷冻库,要吃前取出放入toaster加热或是平底锅煎一下(我用Happycall pan)就会像刚出炉般的口感了。

以下是第二次做的成品。配方是自己乱调的,用了比较多蛋,发粉减半,所以没那么松发。Waffle配咸的材料也很好吃,我加了香肠,淋上一点美奶滋和番茄酱,再配上yogurt就是非常丰盛的早餐了。

Savoury waffle breakfast treat
 
This is a quick and easy waffle recipe that you can prepare anytime of the day, a good substitute of waffle mix. The waffle is so flavourful that I think it tastes good by itself (except not sweet enough). The texture is crispy outside and fluffy inside. However, do watch out for the amount of baking powder used if you are concerned about it.

Classic Waffle

Ingredients: (yields 10 square waffles)
(A)
2 cups (250g) plain flour
1 tsp salt (I think can be reduced or omitted if using salted butter)
4 tsp baking powder
2 tbsp sugar (I think can be increased if not serving with syrup)
(B)
2 eggs, lightly beaten
1½ cups (355ml) warm milk
1/3 cup (75g) unsalted butter, melted
1 tsp vanilla extract

Method:
1) In a large bowl, mix together (A), set aside. Preheat waffle iron.
2) In a separate bowl, combine (B) and mix well. Pour milk mixture into the flour mixture, mix till just incorporated.
3) Grease the preheated waffle iron (this only need to be done for the first waffle). Ladle the batter into the preheated waffle iron. Cook the waffles until golden and crispy (for my waffle iron it took about 6 mins to achieve the cripsy texture). Serve immediately.

Tips:
1) Leftover waffle can be kept in the freezer. Just reheat the waffle in toaster or pan before serving (I popped it into Happycall pan); waffle will become crispy again like freshly made. I thawed it in room temperature about 20 mins though I think this is not necessary.
2) Do not stack waffle to prevent waffle from getting soggy.
3) For breakfast you can prepare the batter one night before and keep in the fridge to save time.
4) Use good quality butter and pure vanilla extract to achieve the greatest taste.
5) Variations – add dash of cinnamon powder or replace some flour with cocoa powder.
6) Watch the video tutorial from this link.
7) Check out my budget waffle maker from this link.

(Recipe adapted by Allrecipes by Megan)

14 comments:

  1. Oooooo, am I the 1st one here to taste your waffles? Looks yummy!

    ReplyDelete
  2. Angel~~ nice!!!
    时常走超市都喜欢买松饼吃。。=)
    原来它的粉浆也需要讲究技巧。。呵呵!!
    做得很棒哦!!

    ReplyDelete
  3. wow.. nice waffles.. I also a flower shape waffles maker at home.

    what did u use to make the cutting on the sausage.. look great ?

    ReplyDelete
  4. Jessica,

    Flower shape waffle, I like!!

    For the sausage I just used a knift to cut criss cross.

    ReplyDelete
  5. MeRy,

    Thank you for your lovely comment.

    ReplyDelete
  6. Hi my name is Jane.
    I like yr blog, have tried many of your recipes from cooking to baking :) all are very great.
    The waffle pan is it electric or put in oven bake one?
    any idea if can find bake in oven pan?

    ReplyDelete
    Replies
    1. Hi Jane,

      Thanks for your support.

      This waffle maker is elect one. I have only seen either elect or over stove type, I have not seen any use in oven type. However, Daiso does carry plastic waffle patterned mould that use in macrowave.

      Delete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"