Mar_k
Quote: Anastasia

Try my recipe for waffles, I have already given them in the subject and not only me and my family liked them
I will not search now, I will give the recipe again
Structure
120 ml milk
160 grams of flour
140 grams of sugar
1 bag of vanilla sugar
1 egg
70 grams butter (margarine), melted

Preparation
beat butter, sugar, egg and vanillin (but not hard)
adding flour a little, keep stirring
add milk and knead a liquid homogeneous dough
leave for 2 hours
bake in a waffle iron until golden brown
Note
A source
🔗
Delicious recipe, thanks! He was the first in my mastering the waffle iron! The only thing I added whole grain flour and did not wait 2 hours, and after 30 minutes I began to cook - I and children did not have to wait for urine, I really wanted to!
Only during the head did the question ripen - does the thickness of the waffles depend on the thickness of the dough or is there another secret?

I also made "Belgian" - Thick waffles, I took the dough from the recipe for "nuts" - it turned out unexpectedly tasty. Now I will use it more often, otherwise it has stagnated for 10 years.

And here are the waffles:Waffles - recipes for a waffle iron
Lagri
Today I made Dutch waffles according to the recipe:
• 500 g wheat flour
• 250 g melted butter
• 150 g sugar
• 60 ml warm milk
• 4 1/2 tsp. instant yeast
• 1 egg
Waffles - recipes for a waffle iron
Took the recipe here:
We liked it very much. I have a waffle iron for thin waffles, and there the waffle iron is different and the waffles are cut in the middle, then greased with caramel filling and connected. Mmmmm, yummy! I tried these in store. We ate with condensed milk, which is also delicious. Try it.
nakapustina
Girls, can you please tell me the recipe for waffles for ice cream, like "sugar rolls"?
win-tat
Natalia nakapustina behold here in note there is a good recipe for mint ice cream on our website waffles for cones from Anastasiathat everyone praises
nakapustina
Tanya, thanks for your help
Boyaka's cat
Quote: Boyaka's cat

Found a recipe for waffles from Valentina on forum.say7, but I can't insert inactive links, so I copy the recipe
The recipe has been tested over many years of making and eating waffles.
For the dough, I take 250 g of creamy margarine (this time I used Pyshka margarine for baking), 1 glass of sugar. sand, 1 glass of low-fat kefir, a couple of tablespoons of sour cream (it is better if it is leftovers and it is slightly sour), 4 eggs, vanillin, 8 tablespoons of flour with a slide, 1/2 teaspoon of soda, quenched with vinegar.
Melt the margarine, add sugar and vanillin to the hot, mix well (I use the cream beaters), pour in kefir, add sour cream, stir, add eggs and beat until the sugar grains dissolve (if it has not dissolved in the hot margarine). I beat for no more than a minute. Add flour, slaked soda vinegar, stir well. You need so much flour so that the dough is like for pancakes (not very liquid), bake and roll up in tubes while the pancakes are hot. Spread out to cool.


I liked the result so much to my taste that for the first time I just baked tubes that are called "no-one", without filling, and yesterday I baked without twisting and made two mini-tortikas - it turned out amazingly tasty ... (the cream was - custard from 300 ml of milk + 200gr drain oil + slightly less than half a can of boiled condensed milk + a little rum flavor + a couple of tablespoons of lemon juice, beat everything in sequence)

vorobyshek,
Here's a request, if you approve the recipe, tell me! you probably have already baked a bunch of different, different wafers, probably ...

The recipe is not mine, I wrote about it, but my family approved it! Slaked soda (I quench it not with table vinegar, but with white wine vinegar, I like it so much, I make mayonnaise with it too), soda definitely affects the taste, and for the better, for me ... (well, like, try pancakes or bake pancakes without putting soda - the taste will be different and not for the better, now we are not talking about porosity, but about taste)
My opinion is that other recipes are also tasty, but they are more suitable for ice cream cones or something else. The taste is not the same, not from childhood ... (although in childhood we ate everything different, and therefore everyone has their own associations). For some reason, in our parental family, there was no waffle iron and hazelnuts, although dad and my sister baked pancakes, cakes, bagels, and pies ... but our neighbor aunt Raya Busareva baked nuts and waffles, and I remember the taste. .. was very similar to this recipe ...

I just baked half a portion again (19-20 waffles are obtained) and made two mini-cakes, and to make them different, I decorated them differently and divided the cream into two parts, added several to one. drops of rum flavor, in the other half - vanillin-toffee flavor ... I took a picture, if I can - I'll post a photo tomorrow, eh ... just where, I don't know (what topic) ...
vorobyshek
I will definitely let you know when I try! I quench soda with apple cider vinegar, I make mayonnaise without vinegar, I like it so much. Waffles baked different and even potato, squash and squash caviar ...
Boyaka's cat
Well, you probably baked vegetable corrugations, that is, Viennese, thick? or not? I haven't reached Mulinex 2 in 1 (Viennese + sandwiches) yet, while I'm buying a yoghurt maker the other day, then to the exhibition for sour milk sourdough, and then a waffle iron for Viennese, then the rest according to the wish list ... everything in order so .. I have a winter aggravation in terms of kitchen appliances ...

and in mayonnaise I put either lemon juice or white wine, I make Korean with good apple cider vinegar - carrots, seafood. cabbage, etc ...
Boyaka's cat
recipe for waffles in three posts above ..... I repeat, so that everything is collected in one place:

Quote: Boyaka's cat

Found a recipe for waffles from Valentina on forum.say7, but I can't insert inactive links, so I copy the recipe
The recipe has been tested over many years of making and eating waffles.
For the dough, I take 250 g of creamy margarine (this time I used Pyshka margarine for baking), 1 glass of sugar. sand, 1 glass of low-fat kefir, a couple of tablespoons of sour cream (it is better if it is leftovers and it is slightly sour), 4 eggs, vanillin, 8 tablespoons of flour with a slide, 1/2 teaspoon of soda, quenched with vinegar.
Melt the margarine, add sugar and vanillin to the hot, mix well (I use the cream beaters), pour in kefir, add sour cream, stir, add eggs and beat until the sugar grains dissolve (if it has not dissolved in the hot margarine). I beat for no more than a minute. Add flour, slaked soda vinegar, stir well. You need so much flour so that the dough is like for pancakes (not very liquid), bake and roll up in tubes while the pancakes are hot. Spread out to cool.

Photo of the straws baked today. Today I deviated from the recipe a little - I threw in a little more flour, and in order to dilute the dough, I added milk to the desired consistency, which is not in the recipe. As a result, the tubes came out more crunchy and brittle, it was necessary to roll them up faster ... but tasty and melting in the mouth ...

🔗

the day before yesterday, mini-cakes baked according to the same recipe (shortcakes - waffles, cream: custard for 300-350 ml of milk + 200 g. softened plum. butter + 0.5 cans of boiled condensed milk + rum flavor + lemon juice a couple of tablespoons)

🔗

🔗

🔗

🔗

the cakes are damp, like Napoleon ... and run out very quickly ....
Note: both the straws in the photo, and both or two cakes, each time was baked from a HALF PORTION from the recipe. It turns out about 20-22 tubes, but if we make cakes, then for cakes of this diameter the height is adequate to 10-15 "cakes" - waffles, for me ... Above will be absurd ...
Lagri
Boyaka's cat, beautifully! I will also make such a cake today. And what cream did you make?
Ukka
Quote: Boyaka's cat
the cream was - custard from 300ml of milk + 200gr of plums.butter + slightly less than half a can of boiled condensed milk + a little rum flavor + a couple of tables. tablespoons of lemon juice, beat everything consistently
Miss Raspberry
Boyaka's cat, what a beauty!!!! It will be necessary to make cakes too !!! Thanks for the idea!!!
Lagri
Ukka, Olya, thanks. Some ingredients are missing, but I will try to create something similar. The cake looks too appetizing.
Boyaka's cat
I think that you can try it simply with custard or creamy (I call creamy a combination of custard + butter - so he had been listed in his notebook since the 70s since the 70s, the proportion was 400g of butter on custard from 1 liter of milk). I am deafly disappointed in condensed milk, I somehow haven't bought it for a long time, but here I bought and cooked it for cakes - the taste is not the same, so I decided to try it without it. I have a rum flavoring, I like it very much, I put it in, but this is not important either. Cakes in general with what kind of cream they can be .. I have a recipe for lemon cream, I've been going to make it for how many years and somehow I forget everything .... here's the next. I'll try with him once ...
Lagri
Anastasia, I also think that any custard is suitable for such a cake. Here found sour cream. I'll try with him first, and then maybe I'll look after something else.
Miss Raspberry
Made crispy waffles today according to the recipe GruSha, really liked it !!! It turned out like a liver !!! The kids love it!
I advise you to cook, its name is justified by "CRUNCHING".
Miss Raspberry
Admin, in post number 2 you wrote recipes for a waffle iron, and for which one? Any recipes for sinking waffles?
Manna
Mariawhere there is soda in the recipe - this is a recipe for thick waffles
Boyaka's cat
Quote: Manna

Mariawhere there is soda in the recipe - this is a recipe for thick waffles
Nothing of the kind .... I gave a recipe for thin waffles ON SODA, which I bake, a few posts above. A recipe from many years ago, when in our USSR no one saw waffle iron for thick waffles in their eyes and did not hear about Viennese waffles, Belgian waffles, etc., etc. Thin waffles on soda turn out to be interesting in taste, others ... if you see a recipe with soda, if possible, specify for which waffles it is. Definitely, if the dough with yeast is not for thin waffles, but if with soda - not a fact!

The recipe that I tested and adopted for permanent armament (worthy!) Was taken from the forum from Valentina 🔗, later I found two more options with soda in the kitchen (they differ slightly in proportions and in products) - and they are both FOR THIN WAFERS!

Manna, on occasion, try thin waffles with soda, you will not regret it! I'm not lying!
Boyaka's cat
From the cook, I'm terribly sorry: I don't remember the authors (I scanned the recipes for myself, in the Word, without authorship), I'll find it as the time will be - I'll insert it for correctness. I didn't bake on them myself. Follow the link with Se.7 in the previous post. Excellent!

Step by step photos - THIN WAFFLES
Very tasty waffles, maybe someone can use my recipe))))
Ingredients
Butter (margarine) - 300 g
Granulated sugar - 200 g
Chicken egg - 3-4 pieces
Flour - 1.5-2 stacks.
Slaked soda - 0.5 tsp.
Vanillin - 0.5-1 tsp.

Melt the butter, add sugar, stir and leave to cool. Beat eggs, add baking soda, vanillin and flour. Mix everything until smooth. In terms of consistency, I turned out like thick sour cream, but whoever likes it, if you like thinner waffles, then the dough should be thinner.Lubricate Mom's Old Waffle Iron butter, spread a tablespoon of dough and close.
It turns out like this! When baked, remove and quickly, while the waffles are hot, roll up. Bon Appetit!!!

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more:
Waffles "Raspberry tenderness" (In the step-by-step photos of cooking, thin waffles)
These are not ordinary waffles, which then harden! These waffles remain soft and then soaked in an insanely delicate cream and melt in your mouth)) Believe me, this is something !!
Ingredients
Egg (divided into yolks and whites) - 2 pcs
Flour - 200 g
Vegetable oil - 1 tbsp. l.
Milk - 430 ml
Sugar - 3 tbsp. l.
Vanilla pudding (or creamy) - 0.5 package.
Vanilla sugar - 1 pack
Cream (33%) - 150 ml
Baking powder - 0.5 tsp.
Raspberries (fresh) - 300 g

Cover raspberries with half a packet of vanilla sugar and refrigerate.
Divide the eggs into yolks and whites. Mix the yolks with flour, milk, butter and 1 tablespoon of sugar. Beat the whites and mix with the mixture. Bake the dough into waffles in a waffle iron.
Mix pudding powder and 2 tablespoons. spoons of milk. Boil 230 ml of milk from 2 tablespoons. tablespoons of sugar. Mix with diluted powder and bring to a boil. Remove the pan from the stove and let the pudding cool. Whip the cream with the remaining vanilla sugar. Stir in the pudding and raspberries. Try to stir so that the raspberries remain intact !!! Put the cream in the refrigerator for 15-20 minutes, take it out and wrap it in waffles. Sprinkle with powder and decorate as desired. Put the waffles in the refrigerator for 15-20 minutes (the husband could not stand it), they are soaked and then just melt in the mouth. The husband said that he had not tried anything more tender yet !!!!!!

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More:
Loose waffles with sour cream (on step-by-step photos - thin waffles!)
Well, finally, I got to Russia! .. and to sour cream :) I took my favorite recipe for waffles (classic, albeit with sour cream) from my mother and decided to share with you my joy of being in Russia :). Delicious and easy to prepare waffles, they just melt in your mouth!
Ingredients
Egg - 4 pieces
Margarine (or butter) - 250 g
Sugar (to taste) - 1 stack.
Sour cream - 70 g
Soda - 1/3 tsp
Salt (to taste)
Flour

First, melt the margarine a little (I did it on the stove).
Then add sugar to it (for those who do not like too sweet, I recommend adding less than a glass) and beat with a mixer.
After that, add eggs and beat again with a mixer.
Add sour cream, soda and salt, and beat everything again. Now add flour until a thin dough is obtained. The mass will thicken slightly over time due to margarine, so it is advisable not to make too thick dough, or bake quickly :)
It's time for baking (I personally took our old waffle iron), I leave the shape and size of the waffles to your taste. I did classic straws... Bon appetit, everyone!


Manna
Quote: Boyaka's cat
Nothing like this
This is most often the case. You can also evaluate which waffle iron the recipe is for, by the consistency of the dough: the ratio of flour and liquid (for thin waffles, the dough is of a thinner consistency, and for thick ones like thick pancakes).
Quote: Boyaka's cat
Manna, on occasion, try thin waffles with soda, you will not regret it!
Thanks for the recipes, but I don't eat eggs. Someday I'll try it on soda without eggs ... only I don't see the point in soda in thin waffles, but I'll try it anyway
LLika
Quote: Boyaka's cat
Definitely, if the dough with yeast is not for thin waffles, but if with soda - not a fact!
On 2 p. I gave a recipe for waffles without eggs and yeast. He walked in the recipe book to the electric waffle maker. This is my mother's waffle iron, I have a simple one, for a gas stove. I did not bake yeast, they suit me Sand (on soda). It will be necessary to try such
Manna
Yeast for thin waffles? I don’t understand anything at all ... And why is there yeast?

Angela, but what is the difference between thin waffles made with soda and starch? I never baked in soda, and I don't always add starch ...
Miss Raspberry
So I don't fully understand ...
So I asked Admin, for which waffles she wrote the recipes in message number 2, there are already 19 of them.
Boyaka's cat
Quote: Manna

Yeast for thin waffles? I don’t understand anything at all ... And why is there yeast?

Angela, but what is the difference between thin waffles made with soda and starch? I never baked in soda, and I don't always add starch ...
Fritters are baked in a pan. On soda. So that they are fluffy .... Pancakes are thin, delicate bake, and the dough is also with soda. It also affects the delicacy, and certainly - the taste. Make pancakes without soda - it will turn out completely different ...

Never baked thin pancakes with yeast? I baked! It turns out even thinner than those on soda ... and the taste is different ...

The point is in soda waffles if they are thin - both taste and texture ...By the way, the recipe without eggs, if you don't eat eggs, turned out to be not for the faint of heart like me: they just stick to non-stick forms! Now to the bottom, then to the top, then to both at the same time ... I almost turned blue from the psychos while baking them ... Lubricating non-stick molds before each waffle is not for me, all the more so if they are clearly oily, but the waffle, scabaka, sticks anyway ...

Starch in wafer dough: I have never added, but more than once I have seen the phrase in recipes with starch: "... if you like softer waffles, do not put starch" Why purely by assumption - starch adds crunchiness and dries ...
Boyaka's cat
Quote: LLika

On 2 p. I gave a recipe for waffles without eggs and yeast. He walked in the recipe book for the electric waffle maker .................
Well, it turns out that there are thin ones with yeast, I, for example, did not know ...
Boyaka's cat
Quote: Manna

This is most often the case. You can also evaluate which waffle iron the recipe is for, by the consistency of the dough: the ratio of flour and liquid (for thin waffles, the dough is of a thinner consistency, and for thick ones like thick pancakes)
there is also one point for thin waffles and the thickness of the dough: I make the same dough when it is thicker, when it is thinner. The result is guaranteed that the waffles are, respectively, soooooooo and crispy, crumbly, or just as crunchy but a bit less crumbly, because the waffle is thicker (although when baking both of them, I press the forms after pouring the dough the same time and with the same effort).
Manna
Anastasia, I only bake without eggs. Thin, lacy, non-sticky

Here's an example:

curd
Waffles - recipes for a waffle iron
Waffles - recipes for a waffle iron

oat
Waffles - recipes for a waffle iron

And pancakes too, I bake without eggs and soda. And they are also thin, lacy and do not stick True, they have not baked them for a long time, and there are no photos here

Therefore, I do not understand what soda is for in such recipes.

Quote: Boyaka's cat

there is also one point for thin waffles and the thickness of the dough: I make the same dough when it is thicker, when it is thinner. The result is guaranteed that the waffles are, respectively, soooooooo and crispy, crumbly, or just as crunchy but a bit less crumbly, because the waffle is thicker (although when baking both of them, I press the forms after pouring the dough the same time and with the same effort).
Even thick dough for "thin" waffle iron is thicker than dough for "thick" ones.
Boyaka's cat
Well, my first and last experience with waffles without eggs was somehow unhappy. In the composition, however, there was also whey from cottage cheese on the strawberry store activism ... maybe it somehow influenced, or maybe not. But I won't check it any more - all the more, we all eat eggs ...

Quote: Manna

.... Even a thick dough for a "thin" waffle iron is thicker than a dough for a "thick" one ....
well, do not pin up - of course, the dough for thin waffles, even when I make it thicker, it is thinner than for corrugations ...
Manna

Quote: Boyaka's cat
it is thinner than corrugation
Well ... this is what we will consider the main difference between the dough for thin waffles and Belgian
Boyaka's cat
Manna,
it turns out that way! for our mistresses manage to bake not only "Viennese" and "Belgian" wafers, but also thin waffles from what neither in Vienna nor in Belgium have seen in the most bizarre dreams - from zucchini, pumpkins, eggplant, cheese, meat ... So why is there soda, why is there yeast! ... Peace and Friendship!
LLika
Quote: Manna
Angela, what is the difference between thin waffles made with soda and starch?
I constantly bake only Sandy ones, a couple of times - Fresh ones, and then for a very long time, but about those with yeast (crunchy) and starch (crumbly) I can't say either about the taste or about the structure, I haven't tried

What makes the soda in the dough for these waffles - I don't know, when I pour the dough and cover it with the top "pancake" of the waffle iron, it bubbles, makes a crackling-hissing sound, but while baking, it settles and the waffle turns out to be thin
Ukka
Yes, and I did it on soda, prescription sandbags LLika... Liked, delicious !!!
And a special favorite was always subtle according to instructions, a recipe like Anastasia.
And without eggs with baking powder, I also baked, but completely bland, I came up with a recipe to make wafer cakes for lubricating condensed milk. I greased the waffle iron and nothing stuck.
I did it with starch, and even often replaced some of the flour in the recipe with it. The starch adds an interesting crunchiness. If I didn't have eggs, but I really wanted waffles, then I added starch as a binder.

Yeast thick (Belgian) liked only on thermostable sugar, according to the recipe Rina... I can't imagine thin ones with yeast, I think they will be rubber ...
Miss Raspberry
3. Plain homemade waffles

250 gr. margarine or butter, 250 gr. sugar, 6 eggs, 500 gr. flour, soda, lemon peel, vanillin - to taste, milk.

4. Creamy waffles

125 gr. margarine or butter, 30 gr. sugar, 100 gr. flour, 4 eggs, vanillin - to taste, table 4. tablespoons of cream, water.

6. Apple waffles

250 gr. butter or margarine, 75 gr. sugar, 4 eggs, 250 gr. flour, soda, 125 gr. warmed milk, 300 gr. apples - peeled and diced (knead into the dough), 50 gr. almonds or pounded nuts, 1/2 teaspoon tablespoons of ground cinnamon

Girls what do you think these recipes are for? For thin or not ??
Manna
Quote: Miss Raspberry
250 gr. margarine or butter, 250 gr. sugar, 6 eggs, 500 gr. flour
This is 500 ml of liquid to 500 g of flour. These are thick waffles.

Quote: Miss Raspberry
4. Creamy waffles
These are thin waffles.
Quote: Miss Raspberry
6. Apple waffles
And these are generally similar to pancakes. There are a lot of liquids (570 ml of liquid for 250 g of flour + ground nuts 50 g, and even apples will give liquid), as for thin waffles, but the apples are cut into cubes. And how to bake them with thin waffles then? And thick will be watery.
Miss Raspberry
Manna, thank you very much, so the last ones are suitable for pancakes !!! Thanks for helping out !!!!
Lagri
Here I bake thick waffles and after baking they are delicious, crispy a little even, and the next day they become soft, a little like a biscuit. And how to keep them the same as after baking ... I cover them with a plastic bowl, I can keep them open ...
fronya40
They are biscuit ones :-) I also taste bad.
I have not tried it, but it seems to me that it is sandy, as in my youth I cooked hearts on the gas stove, they were so delicious on the second day!
But they are a little thinner.

I was not lazy, I found a notebook where I wrote down recipes 100 years ago, and this was my mother's favorite recipe
2 packs of margarine, 4 eggs, 2 cups of sugar, 130 grams of sour cream, 1 tsp of soda, extinguished 1 tbsp. l vinegar, and 4 tbsp. flour. Melt margarine, sugar, soda, sour cream, then eggs and flour. And it says oven for 1 minute on each side. And it is understandable that this is a large quantity, so I cooked half a portion, there are quite a lot of them. The dough turns out to be so smearing, very soft, thicker than for pancakes, but not thick either.
I remember this wonderful cookie, everything is fine, but the column of smoke ... from the flowing margarine. But how delicious it was!
childhood ended, perestroika began, sour cream disappeared, I began to pour kefir and water into the dough. But it tastes best with sour cream.
Lagri
Quote: fronya40
I cooked hearts on the gas stove, they were so delicious on the second day!
I also have such a waffle iron for a gas stove, I must try and compare. She has been lying for a long time new, as they say, for 100 years, in a locker, and household appliances have replaced her. Only now I probably won't find a recipe for it, because a piece of paper, such as a passport-instruction, has disappeared somewhere long ago.
Quote: fronya40
, 4 eggs, 2.130 gr sour cream,
And in the given recipe I did not understand about sour cream, where 2.130 g of sour cream is how much? And 2 packs of margarine?
fronya40
Oh, I'm sorry, this is an oppechatka, I will correct it. there are 2 extra ...

And I always cooked half a portion.
Boyaka's cat
yeah, margarine can also be different ... I don't remember what it was in my Soviet childhood ... now there are 250 g (Donut) and 200 g (Hostess) ...
sazalexter
Lagri, fronya40Try this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=240245.0 if not eaten right away, store well with little or no taste loss
Boyaka's cat
sazalexter, I baked them yesterday - I bought a Mulinex snack time 2 in 1 waffle iron, and started with your recipe. Yes, they do not lose their crispness and the taste remains the same, but at the same time .... my eaters didn’t taste very well ... my digression was only that vanillin was added and a pinch of salt ... the rest was according to the recipe. ... Well, this is for us, maybe we are helluva lot harmful ...

fronya40, thanks for your recipe, as we eat the previous ones, I will bake yours. Old recipes, as a rule, turn out to be exactly what they were looking for (I will put margarine on the basis that a pack in the recipe is 200g) .... I have already decided on the recipe for thin waffles for myself, it remains to find what I need for the thick ones.By the way, thick waffles are easier to bake than thin waffles and more fun, I really liked it - because the dough ends quickly ... once - and it's done
Lagri
sazalexter, thanks, I bake according to your recipe and have already exhibited pictures. The waffles were eaten right away, so I can't say what they are the next day.
fronya40, and one pack of margarine is 200 or 250 g? I also want to try to bake such waffles. Although if the recipe is from Soviet times, then apparently a 250 g pack. Probably not packed at 200 g ...
sazalexter
Lagri, Oops for sure! Forgot
Boyaka's cat
Quote: fronya40

.......... I was not too lazy, I found a notebook where I wrote down recipes 100 years ago, and here it was my mother's favorite recipe
2 packs of margarine, 4 eggs, 130 grams of sour cream, 1 tsp of soda, extinguished 1 tbsp. l vinegar, and 4 tbsp. flour. Melt margarine, sugar, soda, sour cream, then eggs and flour. .....
Gathered to bake waffles ..... melted margarine (200gr) .... got ready to pour sugar, took out a jar with it .... iiiiiiiiiiiiii ... and hop the sugar ?! Reprinting the recipe, I lost the sugar and I'll throw it right off the bat, 80 grams ... I hope the priests don't stick together in the eaters ... what to do ... but you still correct the recipe, fronya40....
Lagri
I bought today a waffle iron with the shape of hearts (5 hearts, and sometimes 10 are baked at once, 2 to 5). Now I'm picking up recipes for delicious cookies for her. I read that more cookies are obtained here than waffles. Is it so?
fronya40
Boyaka's cat, I gave it ..... sorry .... sah ar clarified .....
Further, before the margarine was 250 grams in a pack, I wrote what the recipe was 30 years ago, so they ate the drain!

Frankly, I would put 200 gr sl. butter for 2 tablespoons of flour :-)sazalexter, thanks, I'll try :-)
Ukka
fronya40, Tanyush, you have a task - bakes and spread it with a separate recipe! : mail1: Otherwise it will get lost ... Not filon ...
fronya40
Ukka, I will take into account :-) :-) :-) it is already impossible to filon ...

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