Waffle maker, hazelnut

[kedr69]

kedr69, Manana laid out super waffles for kitschen aid with both cheese and whole grain flour and gingerbread with carrots, all delicious, look at the tempo.

[Ketsal]

Ketsal, OK thanks. We will definitely see.
She has the coolest waffle iron)) I want this now. This is some kind of spaceship and the waffles in it are probably space
I saw the price and decided that ours is nothing like that))

[Sasha]

I wonder if it is possible, for example, to replace butter with sunflower oil, to minimize the amount of sugar, etc.?

Sasha, in the recipe for waffles by Alexander Demyanenko, which I recommended, vegetable oil is just used. And sugar can be put at least, literally 1 tbsp. l., you get almost unsweetened waffles.

[Sasha]

Sasha, here you are ))
Thin

Lean waffles with almonds (grilled Steba PG 4.4) (Masinen)



Thick

Lean waffles with chopped nuts (option No. 2) (Masinen)

[Masinen]

Masinen, thanks)) will have to try.
Such "complex" recipes with delights (as I call them) where there is something else besides flour, milk and eggs and butter, I will give my wife to study).

in the recipe for waffles by Alexander Demyanenko, which I recommended, vegetable oil is just used. And sugar can be put at least, literally 1 tbsp. l., you get almost unsweetened waffles.

OK got it. haven't looked at his recipe yet. Today we are planning a second run, just maybe we will do it).

I have another question.
The photo shows that there is a gap on the side and you can see the waffles. How critical this is for normal baking.
If I understand correctly, heat is lost with the gap and the sides will not bake normally.
At the same time, the dough was not poured, it just filled normally.
And this is by the way just from the side where there is a gap in the normal state, when there is no test yet.
Or is this normal and not worth bothering about?

[kedr69]

kedr69, see how the waffles will be baked on this side, if the quality is not affected, then you do not need to bother, if it interferes with baking, complain and give it up.

MasinenMash, do you think, will cake go to almond waffles instead of crushed almonds after almond milk? If you put more to feel?

[Deana]

Deana, Dina, and why not, I think it will.

kedr69, try it! yes there is nothing complicated))

look at how the waffles will be baked on this side, if the quality is not affected, then you do not need to bother, if it interferes with baking, complain and give it up.

good) now shoveled an Internet with a photo and video of the waffle iron. Almost all have a larger gap on one side than on the other. Apparently due to the fact that there is a backlash of the cover, it "walks" and there is always a little more gap on one side than on the other.
Well, even if we have a little more than necessary, and fix it with her)) I'm already tired of this movement with replacements / sales / purchases of waffle irons

[kedr69]

kedr69, there will be a small gap, because a couple needs to go somewhere! I also have a narrow one on the right ... I bake only in the middle position or slightly above the average, minutes 4. As for the "anti-crisis" recipes - this waffle iron is just a lifesaver!
here Tanyulya I described everything ... I absolutely agree with Tatiana - EVERYTHING is used!

[Masinen]

Masinen, super! I wanted it in buns, but after reading the waffle recipe I wanted something

[Lera-7]

Today was take 2. And not without incident).
The dough was kneaded according to the advice Lera-7 from Demyanenko. But there was no normal refined sunflower oil. Only unrefined, but it has a specific smell. It turned out not very tasty and had to interrupt him with cinnamon.
In general, this time it turned out much better. But I ran into some problems.
one.I just can't decide on the consistency. It seems that it is liquid, then it is thick. As a result, in the process of cooking, I add flour, then milk)).
And then I put it in the center in each cell. But in the end I decided that the center was better.
2. I just can't decide on the quantity. As you can see from the photo there were a couple of times when I overdid it and the dough flooded from all sides). The plate below also came in handy.
And there was also an incident and the spilled dough got inside the waffle iron and when it dried up it began to roll there. I decided to try to remove the top mold and pull out the dough. It seems to have worked out and extracted the dough. I hope I didn't break anything there ..)
And the cracks do not seem to play a special role. A little more a little less is not critical. It doesn't seem to affect cooking.

I pour a couple of ladles from the multicooker.
But I try so that my wafer is not completely all round. On the contrary, I do not like equal ones.

But I try so that my wafer is not completely all round. On the contrary, I do not like equal ones.

And I like the "horns" more!

But in the end I decided that the center is better

I also put 2-3 large (nylon) spoons in the center ...

[Tanyulya]

Tanyulya, yes, for me, too, the most suitable option is to pour a couple of large spoons into the center. I just pour the Ikeev's plastic. A multicooker spatula somehow touched the coating and it left a mark, melted (only it was with another waffle iron, but decided not to risk it). And Ikeev's black ones from the set do not melt. And the tongs came in handy; I remove the waffles.
So I also like such uneven ones, but my son needs everything to be perfect straight.
But in the future I already understood that in order to avoid overflow, it is better to have a couple of large spoons in the center and that's it. There it spreads itself as it should).

And I pour the mass into the center with a silicone ladle and distribute it slightly, literally in one circular motion. And I also like waffles more "with horns" like stars, with jagged edges.

Peace be with you bakers!

Well, I'm not worried - it turned out smooth or not

I don't look at them - I eat

I bought Gourmet. Fries fast. But after three or four waffles, fry a couple of pieces more slowly. Is there a thermostat there?
But that's not my problem. Lubricated the panels with Golden Seed oil. The center of the panels at the end was as good as new, and around the edges there was a yellow coating, as if I had used a waffle iron for a year. And along the edge of the panels - too, although nothing flowed noticeably. But oil with steam probably came out, since there was also a pair of sticky drips on the bottom of the case. Moreover, they are difficult to clean. I am surprised. Sinning for oil? As long as I live, I thought that all refined vegetable oils are the same.
How do I clean the panels? I don't want to leave this plaque.

And yet - for some reason absolutely all the waffles stuck to the top panel. Curled up easily, I'm not complaining. But when I opened the waffle iron, they ALL were on top)) I greased it several times along the way - all the same)

[Fotina]

I bought Gourmet. Fries fast. But after three or four waffles, fry a couple of pieces more slowly. Is there a thermostat there?

Fotina, Svetlana, yes, when the thermostat is triggered, the temperature drops for a short time.
Strange, I have never had drips from oil ... and a yellow bloom too ... Try to clean it - warm it up a little with olive oil - it dissolves ordinary refined oil. Any chemistry is undesirable ...
Did you cook the waffle iron for the first time as instructed? And what was the recipe?
Nothing should stick during frying without additional lubrication. It is enough to lubricate just before the first waffle. Opening the waffle iron early? Is that why the waffle is on top?

I prepared a waffle iron for work according to the instructions. And even burnt ones - all the same from above)) it is not very convenient to twist)

The panels are blotted around the edges because there was no dough and the butter burned out during baking. It's probably not very high quality after all. Where the dough was, it absorbed the oil, and the panels are like new. I'll try with olive oil today

Everything, yesterday three times soaps, warmed up and greased with oil - both sunflower and olive - sticks to death.You can remove only by soaking, covering the panels with a wet napkin and holding them. My husband laughs that the cover is disposable, and I erased it) But there is no cover at all. (
Today I will make a universal non-stick mixture. If she doesn't help, I'll throw out the waffle iron.

[Fotina]

Fotina, and what recipe do you use for waffles? How much oil is in the dough?

I baked twice. Prescription Batter Light Manna Waffles https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=203555.0
And from the dense Doxy crisp dough. Baked on the first day, right after each other. They didn't stick. More precisely, they adhered a little to the top plate, rose with it. From batter, from dense - every other time on the top and bottom plate were. But they were removed and curled easily.
After baking, I wiped the panels with a damp napkin, I was surprised at the soot that formed along the edge of the perimeter, but did not wipe it off.
Next time I just warmed up the waffle iron, greased it with butter, and baked the waffles again according to Manna's recipe. And they began to stick so that they could not tear off. I cooled the waffle iron three times, washed it, even began to warm it up for 15-20 minutes, like the first time. All the same, everything sticks.

[Svetlana]

Svetlana, these waffle irons, such as Soviet ones, with aluminum work surfaces, should not be washed to a shine after each baking. There really is a protective layer from the oil film, it is also in the middle, but at the edges it is simply more noticeable. If it is constantly removed, then perhaps this is the reason for adhesion. If non-stick grease doesn't help, then watch!
And what about the waffles? Aluminum is no less afraid of metal objects than Teflon; any scratch can lead to permanent adhesion.

[Yulia]

To tell you the truth, I think that these aluminum plate waffle makers are perfect for "greasy" waffles. But with light dietary ones .... Here it is better to need non-stick surfaces. Well, or the natural non-stick surface must be preserved, not washed excessively. If you rub aluminum with abrasives, you also break the smoothness of the plates. Maybe I'm wrong, but I didn't even want to experiment on this topic in my Soviet waffle iron. Painfully, the waffles according to her own recipe are delicious. So why do you need to throw out the device?
Now I read carefully: you and Yulia I wrote the same :-)

[Inna]

I didn't even want to experiment on this topic in my Soviet waffle iron. Painfully, the waffles according to her own recipe are delicious.

Inna, and one recipe for delicious waffles for my Soviet "Bayarma" is enough for me! (there was no native recipe, I came up with my own, ordinary dough like a charlotte for 3 eggs + 100 g of butter). Even when there is a desire to try a new recipe, in the end I do it the same way, I want "that very taste"! It can be seen that this really does not change! "Gourmet" was also taken more under "these" waffles!
I like to experiment with "hearts" and "thick" waffles ...

[lady inna]

lady inna, Inna! Yuliya K, Yulia! The same request to both of you! Please write down the exact recipe for your delicious waffles, indicating the exact amount of all ingredients. Are the waffles crunchy or soft?

[Yulia]

Yulia, the recipe is easy to remember: "charlotte plus 100g butter" And in your charlotte sugar and flour a glass?
With baking powder?
I have these crunchy sweet waffles - the taste of childhood: And I apparently value my waffle iron so much that I just don't want to torment it with all sorts of experiments. Variations, of course, are allowed, but there is always a lot of butter there.

Masha Ivanova, here feuer laid out

Yuliya K,

We always baked "fatty"

I mostly bake this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144978.0

[Elena]

the recipe is easy to remember: "charlotte plus 100g butter"

Aha!

Please write the exact recipe for your delicious waffles, indicating the exact amount of all ingredients

Elena, my recipe for crispy rolls: 3 eggs + 1 glass of sugar, beat, add vanillin, slightly melted butter (margarine) 100 g + 0.5 teaspoon of soda, extinguish with lemon + 1 glass of flour. As for the soda, you don't have to put it if the eggs with sugar are well beaten. I make the tubes without filling, because they are delicious in themselves!
Inna, Yes! when I saw this recipe, I realized that it was almost mine! But I put in 2 times more sugar, and beat, maybe that's why the waffles are not "fatty" at all, but more crunchy!

Girls, and I just bought Gourmet for bread and waffles without eggs / butter)))
Was washed in a gentle way - soaking. I did not use hard sponges and detergents.
Yes, and they began to stick immediately during the second baking - then I still did not wash anything at all, only wiped it with a napkin.

[Svetlana]

Svetlana, eh, you can see not your device ... Can you attach it in the Flea market, since friendship did not work?
Or maybe still give a chance? Still, there is positive experience for this recipe it is in Lakomka.

Yulia! Inna! Thank you very much! I just want crispy waffles.

[Fotina]

FotinaWhat is the coating in the waffle iron? Ceramic or non-stick?

[Svetlana]

Svetlana, eh, you can see not your device ... Can you attach it in the Flea market, since friendship did not work?
Or maybe still give a chance? Still, there is positive experience for this recipe it is in Lakomka.

I'll try the non-stick mixture. If anything, I'll bake crispbreads through a Teflon mat))

[Arinna]

I'll try the non-stick mixture again

Well, then there is definitely a chance!

What is the coating in the waffle iron? Ceramic or non-stick?

Arinna, this waffle maker is uncoated, just thick aluminum plates like Soviet waffle makers. But according to the manufacturer, they acquire non-stick properties if the waffle iron is pre-calcined when empty, then grease and bake the first waffle until it is dark brown.

colleagues at the waffle makers hello))
We baked waffles yesterday. The recipe seems to be the same, but the dough in the waffle iron behaves somehow strange, not adequate and somehow differently.
You pour it into the mold, close it, after 10 seconds you turn it 180 degrees and in a minute something starts. the waffle iron begins to twist. at first I did not understand what it was, then it came. The dough in a minute, after pouring into the mold, rises and swells so that it begins to push the top and bottom lids of the waffle iron apart. From this it distorts and even rotates with difficulty. Only if you firmly squeeze the lower and upper handles. I do not pour a lot of dough, and for some reason it rushes not to the sides, but up. That is, it seems to rise.
The recipe for the dough is exactly the same as the last time. The only thing we changed was not refined butter for refined one, and instead of sugar we added sugar with vanilla 3 sachets. Baking powder was put in the same amount.
Strange somehow.))

[kedr69]

kedr69, you can see a waffle iron with a burrow It's strange that on the same recipe and on the same portion of dough ... Maybe it's still a bit too much baking powder? I had only once, when I shifted the dough, she twisted poorly, since the really inverted position does not allow her to open, and if the handle is down, then it turns out completely in the lock.
And it also jammed in a skewed state ... Therefore, I do not try to spread the dough over the entire surface and I don’t put more than 2-3 large spoons.

[Yuliya K]

Yuliya K, by the way, yes, perhaps a little more baking powder turned out because we pour it on the eye). And from the baking powder could it "swell" so?
butter probably does not affect it, sugar, I think, too. By the way, it seemed to me tastier with ordinary sugar than with sugar with vanilla in bags. With ordinary sugar, it is somehow fried and the crust is better. And there is no that pungent vanillin smell.
Although I used to like the smell of vanillin, I somehow bought toilet water with the smell of vanilla and sprinkled it on it. now this smell is not very good for me)). True, when baked there is such ambergris, very appetizing

By the way, yes, maybe a little more baking powder turned out because we pour it on the eye)

I also think that most likely due to the excess of baking powder, the waffle iron was so bursting. Buy measuring spoons, now you can buy them even in the fixprice

Butter and sugar, I also think, should not cause such a violent reaction. And baking powder certainly can! With ordinary sugar, I also like it better (and the more sugar, the more crispy the waffles are), but I love the smell of vanillin! I usually sprinkle the cooled waffles on top with powder, I have it mixed with vanilla.

instead of sugar added sugar with vanilla 3 sachets.

Well, that's a lot for a standard waffle serving. Sugar with vanillin is, first of all, vanillin rather than sugar.

instead of sugar added sugar with vanilla 3 sachets

, 1 packet is enough or just vanillin on the tip of a knife

perhaps a little more baking powder turned out because we pour it on the eye

And why not take an ordinary teaspoon (if there is no measured one) and pour in the lope (usually 0.5-1 h / l), and then you won't have to be surprised that something went wrong.
It is better to strictly adhere to the recipe and not be arbitrary, then there will be no disappointments.

It is better to strictly adhere to the recipe and not be arbitrary, then there will be no disappointments.

My waffles according to Sasha Demyanenko's recipe always turn out well.

My opinion is a baking powder, like soda, you can't pour it on the eye. I also think that you can't use oil either, you always pour more of it than you need, and this is harmful. I read somewhere that they conducted an experiment, suggested pouring 2 tablespoons of oil by eye, everyone was mistaken, and at best, almost 2 times.

[Sedne]

Sedne, definitely!

yeah))) with baking powder we will be more careful. the wife kneads the dough (this is her part of the waffle making process) I am only a baker))
but take control and dough

I'm upset. I bought a waffle iron princess 132400. I tried to cook it according to the recipe from the site from the user Natusya. The waffles turned out to be like tasteless pancakes, only without butter. Is this a feature of this waffle iron? Here I watched a video of making waffles in a mulinex waffle iron - they get them already slightly dried. Question: Is this a feature of this waffle iron or recipe? I wanted to cook everything in it, now I can't even get inspired with beautiful photorecipes ((

And yet, the waffle iron still has to be heated - the power cord is in the outlet, or is it turned on after the dough is poured and the lid is closed?

dream, all waffle makers are warmed up before starting work. This is also written in the instructions. You need to plug it in and wait for the red light to switch to green. After that, you can pour the dough.

dream, all waffle makers are warmed up before starting work. This is also written in the instructions. You need to plug it in and wait for the red light to switch to green. After that, you can pour the dough.

I tried to heat it, so the dough began to "bubble" and the result was an ugly shapeless waffle. I did so, plugged it in, the panel warmed up, poured the dough. Not right?

dream, that's right. Maybe try another recipe? In general, these are soft waffles, can you bake longer?

[dream]

dream, that's right, in mine it says to grease it cold, then warm it up and when the light goes out pour the dough. Try a different recipe