Waffles soft, recipe from antiquity

Already, probably, no one will say exactly where the favorite wafers came from . Wafers with syrup, with fruits, wafers with condensed milk, the recipe of which is known to almost any housewife. Each of us remembers their peculiar relief pattern in the form of lattices. They are the perfect dish for breakfast and a delicious treat for children. Both in confectionery production and at home, various types of this product are baked, both crispy and soft wafers - each confectioner's recipe is strictly individual. Since these cookies are prepared strictly only in the waffle iron, it is important to choose this device before cooking.

In the old days, when electricity was not yet appreciated, all the cooks used to make wafers used devices similar to frying pans. In these devices, the frying of the dough had to be treated more carefully and turned the frying pans every 20 seconds, unlike the modern electric waffle irons with the function 3D heat. Apparently, the soft wafers appeared, the recipe of which is very common.

Of course, hand waffle irons as an exotic did not cease to use, these 2 cast-iron plates on long handles, connected together, are the key position for preparing such a dish, as waffles are soft (a recipe from antiquity). The disadvantage of the device is its weight, since only the cast-iron plates could provide a uniform temperature distribution over the entire surface of the plates. Modern appliances are very compact and not only do not take up much space, but they are also a subject of the kitchen interior. Due to the fact that this dish is prepared by a huge number of methods and options (soft and crisp wafers, square and round) modern waffle makers use removable cellular plates separate for thin and thick layers of dough.

The main ingredients of the dough and the basic recipe for cooking wafers: flour, sugar, salt, egg and milk (sometimes baking powder). Before placing the dough, the surface of the cells is lubricated with oil, poured in a thin stream, evenly distributed with a thin shovel. It does not matter if you cook crispy wafers or waffles soft, the test recipe always says that it should be liquid.

To prevent the wafers from turning crisp:

1. Do not put too much oil in the dough - the wafers are then not only crisp, but also crumbles when bitten. Such products almost always come across to us in shops, in beautiful boxes. Their most significant drawback is the fact that, in addition to fat hands and a lot of crumbs, a lot of oil passed through the hot device leads, in most cases, to heartburn. Let's not even think about the calorie content of this type of dish.
2. The second method is based on proportions of the proportions of flour - protein - starch. If we put in the dough an equal amount of flour and starch, we get a more transparent and crispy dough. At home, it's best to experiment until you get the perfect one. Do not be afraid that unsuccessful attempts will be in the trash, it's enough to smear on your product stuffing, and get wafers soft.

How to make soft waffles - a recipe.

We pour a thick layer of dough into the device and bake it only until the steam ceases to emerge from the edges of the electric wafer.

Waffles with condensed milk, prescription.

We take a couple of eggs, one hundred grams of butter, sugar, flour and 50 grams of fat. Mix and shake sugar and eggs carefully, add melted butter and flour (sifted) into this mass, mix. Salom grease the surface of a hot waffle iron, put a tablespoon of dough and bake until a golden hue. Well, then we turn off the wafer at our discretion and stuff it with condensed milk to taste.

Bon Appetit!