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Crisp on the outside, soft and fluffy on the inside! These so far have been my best waffles I have managed to make. My parents were VERY happy! I don’t think my mom has ever praised my cooking so much! She said I needed to sell these.
So here’s the recipe. :3
INGREDIENTS
For the waffle batter:
1 Cup cream
3/4 cup milk
2 1/4 teaspoon (7g) active yeast (or 1 package, not fast acting or instant)
2 cups (280g) all-purpose flour
1/4 cup (40g) potato/corn starch
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 cup unsalted butter, melted
2 large eggs (separated)
1/2 teaspoon baking soda
Warm milk on stove until warm to the touch but not hot. Add yeast, let it get a little frothy... about 5 minutes. Add butter to melt. Then add egg yolks.
In separate bowl, beat eggs with electric mixer, and slowly add tablespoon of granular sugar until stiff peaks form.
Add rest of dry ingredient and combine well. Then take cream, milk and yeast Mixture and slowly add it to the dry ingredients while stirring with big spoon. Stop when it is wet, chunky is good. Next add the egg whites and fold in slowly and gently. Make sure this bowl has a lot of room because this baby rises A LOT 4x as much about. Set aside in warm area. I wrap mine in a hot blanket... let sit for two hours.. periodically check to make sure it isn’t spewing out of the bowl like mine did...
Cook according to your waffle maker.
So here’s the recipe. :3
INGREDIENTS
For the waffle batter:
1 Cup cream
3/4 cup milk
2 1/4 teaspoon (7g) active yeast (or 1 package, not fast acting or instant)
2 cups (280g) all-purpose flour
1/4 cup (40g) potato/corn starch
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 cup unsalted butter, melted
2 large eggs (separated)
1/2 teaspoon baking soda
Warm milk on stove until warm to the touch but not hot. Add yeast, let it get a little frothy... about 5 minutes. Add butter to melt. Then add egg yolks.
In separate bowl, beat eggs with electric mixer, and slowly add tablespoon of granular sugar until stiff peaks form.
Add rest of dry ingredient and combine well. Then take cream, milk and yeast Mixture and slowly add it to the dry ingredients while stirring with big spoon. Stop when it is wet, chunky is good. Next add the egg whites and fold in slowly and gently. Make sure this bowl has a lot of room because this baby rises A LOT 4x as much about. Set aside in warm area. I wrap mine in a hot blanket... let sit for two hours.. periodically check to make sure it isn’t spewing out of the bowl like mine did...
Cook according to your waffle maker.
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 306.1 kB
Listed in Folders
Thank you!!
I have been experimenting over the last few years trying to get a recipe that fit this kitties taste. A few months back I ran out of yeast and subbed the rest with baking soda, and it gave it an lovely texture on the inside, but not the crispiness I was wanting on the outside, then saw another recipe calling for overnight with cornflour... then another one saying corn starch gave it a nice crispness... so was thinking... why not substitute that cornflour with the potato starch I have and see what happens?!? And *POOF* -quite literally as the pot I was letting them rise in was NOT AT ALL BIG ENOUGH* such a nice crunchiness!! With moist fluffiness on the inside!
Hope you get to try them out!
I have been experimenting over the last few years trying to get a recipe that fit this kitties taste. A few months back I ran out of yeast and subbed the rest with baking soda, and it gave it an lovely texture on the inside, but not the crispiness I was wanting on the outside, then saw another recipe calling for overnight with cornflour... then another one saying corn starch gave it a nice crispness... so was thinking... why not substitute that cornflour with the potato starch I have and see what happens?!? And *POOF* -quite literally as the pot I was letting them rise in was NOT AT ALL BIG ENOUGH* such a nice crunchiness!! With moist fluffiness on the inside!
Hope you get to try them out!
So potato starch is superior to Corn starch in the regard of levening? I'll be sure to give it a try, someday. For my own enjoyment, a basic waffle, with classic whipped cream and strawberry is my little slice of heavan. I miss my college days when the cafeteria had those big cast iron industrial grade irons that flipped 180 to help cook evenly. mmmph. I ate sooooo many of those over my years in school. countless strips of lower quality bacon...
and then there was that one time, where Ilearned that milk is good in tea, and lemon juice is better...but DON'T try both at once.
unless you like curdled milk in your tea. *grin*
and then there was that one time, where Ilearned that milk is good in tea, and lemon juice is better...but DON'T try both at once.
unless you like curdled milk in your tea. *grin*
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