Waffle maker, hazelnut

[Ksyusha]

Ksyusha, from Shteba he likes Waffles, the other day with his girlfriend and friends, they piled up and I have a whole dish of zucchini waffles gobbled up gobbled up for a sweet soul, but with sour cream!)))
I love it when young people eat well and do not keep a diet!

... he is apparently under the influence moment delicious waffles! I also baked cinnamon! But those are thick waffles. And I want thin, like a cake. I was tormented by everything with the store and I feed everyone with cakes ... only the waffles get wet. I can't pick up a cream or a layer ... I need a fudge.
With condensed milk and butter + plus coconut flakes + waffle crumb ~ it was VERY good!) I threw out such a trick: I spread the cakes and immediately ... into the freezer! They got it out, my son helped cut it into strips, put it in a container and put it in the freezer again ... And then imperceptibly the cake dissolved. Everyone dived ... into the freezer, one ... two ... and no stripes!
Py Sy: girls, who knows the fondant that the store-bought Soviet waffle cakes were coated with?

from Shteba he likes Waffles,

Voooot, and since they like it, that's why I agreed to a machine for thin ones, because she knows that my mother will pamper!

girls, who knows the fondant that the store-bought Soviet waffle cakes were coated with?

Rituel, something like a marshmallow with something

I also agreed to a typewriter for thin ones, because she knows that mom will pamper!

He already told me everything and showed me everything. And I yelled at him that it was SO expensive !!! But she is already coming to me. Imagine the speed! Cloer 261 ice cream corn maker.
Eh, he didn’t let me join forces to try (cheaper) to order! ..
It's not my business (it turns out) to count the money !!!

They have grown on their own heads, all have become bald! (from)

Ritul, uryayaya, congratulations!
How will you arrive, boast!

[mamusi]

mamusi, Rit, it’s so good that your son spoils you and don’t swear at him, he wants to make mommy nice, kiss better, at 31 they don’t hesitate to kiss their mom

[mamusi]

girls, who knows the fondant that the store-bought Soviet waffle cakes were coated with?

mamusi,

This fondant was a fatty filling, which was used to smear the wafer cakes and to cover the cake on top with it.
for example Cake "Polar"
Wafer sheets are layered with milk filling, covered with the same filling.
Weight 0.5 and 1 kg.


If you recalculate with a coefficient for our gr, you get for example:
sugar / powder 200g
confectionery fat 160g
powdered milk 50g
vanillin
50% of the confectionery fat provided by the recipe is loaded into the kneading machine and knocked down until a homogeneous mass is obtained; then add powdered sugar and in the process of mixing dry whole milk, the rest of the fat, powdered sugar and vanilla powder.

For cake "Surprise" with chocolate filling


reduced composition, again when recalculated from the coefficient. such:
sugar / powder 200g
fat conditis. 130g
cocoa 13g
vanillin

[Tatyana]

Tatyana,
It is Polar !!!!)))
Indeed, I adored him in my youth ...
I will be happy to pick up and study the signs.
Thank you.

[win-tat]

It is Polar !!!

And I haven't even heard of this, let alone tried ...



win-tat, Tanyusha thanks for the recipes, I will ...

What do they mean by "confectionery fat"?
Or rather, WHAT should I really replace it with?

Maybe some good butter?

Confectionery fat is harmful and is now made from palm oil.

Precisely, I adored him in my youth

, and how many of these cakes I ate in due time and cannot be counted!

What do they mean by "confectionery fat"?
Or rather, WHAT should I really replace it with?

If we find out the recipe for this fat, we will probably repent that we loved these cakes.

Confectionery fat for bakery products (baking fat with phosphatides) consists of a mixture of vegetable and whale salomas (60-65%), vegetable oil (17-22%), phosphatide concentrate (17%); has a color from yellow to gray, a solid or greasy consistency, the taste of phosphatides and slight turbidity in the molten state are allowed. Mass fraction of fat 99%, including 17% of phosphatide concentrate, moisture - 1%, acid number 6 mg KOH, melting point 28-36 ° C [2].

Confectionery fat for chocolates, sweets and food concentrates is a highly hard edible fat made from cottonseed and peanut oils; must have a hardness of at least 550-600 g / cm, which is 3.5 times more than that of other fats, the color is from white to light yellow, the consistency is hard, prickly, the melting point is 34-36.5 ° C, the solidification is 28 ° C, fat acid number 0.4 mg

I think that you can try to replace with sl / oil

Confectionery fat is harmful and is now made from palm oil.

so that's what we're talking about ...

good butter?

I do just that, Ksyusha, but it is "fusible" and floats in the cakes ... or begins to soak them ...
And the crispness was gone.
But I try and try different options ...

If we find out the recipe for this fat, we will probably repent that we loved these cakes.

This is for sure ...

But I like coconut oil ... It seems to me that for some reason it is undeservedly put on a par with palm oil - for some reason it seems to some that this is the same thing. And it is delicious and they write a lot about the benefits. And if earlier, the composition of margarine also contained mainly coconut oil, now it seems that only palm oil.

[Yul]

Yul, but I didn’t understand something about coconut, there are still two cans at home, it’s somehow tasteless for me. By the way, probably as a cond / fat is suitable, it crumbles strongly after the refrigerator and hardens very well, they say the glaze from it turns out excellent, but all my hands do not get to try. I have this

Do you remember earlier in the Soviet Union bars were sold (like margarine) only it was written "Fat", when I saw it in the window - br-br

[Ritochka]

Ritochka, great, you will have a cool waffle iron. Well done son

Tanya, it must be unpeeled - cold first pressing - if this is really extra virgin, then the taste and aroma are so! ...
I ordered from aikherb

but of course now the prices are completely different ... 🔗

Well, yes, in the refrigerator it is very dense, and therefore gave a dense structure to confectionery fat and margarine.

Do you remember earlier in the Soviet Union bars were sold (like margarine) only it was written "Fat", when I saw it in the window - br-br

Yeah, cooking oil, I kept thinking - who buys it?

I ordered from aikherb

And I still "will not reach him", I will go in, my eyes run up, and again I leave

it needs to be unpeeled - cold first pressing

Exactly, then there will be both taste and aroma

cooking oil,

Maybe they took him for frying

[coconut]

With fat ... I don't want to make cakes ... I don't accept margarine.
I'll try butter. This time I liked adding besides waffs. crumbs, coconut shavings into cream ~ she somehow "dried" it.

[Tatyana]

Tatyanathanks for the layout! Can you tell us more about the coefficient?

[mamusi]

this time I liked adding besides waffs. crumbs, coconut flakes in cream ~ she somehow "dried" it.

mamusi, of course, it is desirable to add something thickening there: milk powder or cocoa ... you can make a fudge-sorbet type or a type of "home truffles" based on sugar syrup with a small amount of butter and thickened with milk powder, cocoa and nut flour.
There are many options for recipes of this type!

I had this recipe "a la sorbet" - 1 glass of sugar + 1/4 glass of water + 100g of plums. boil oils and hold on low heat for 2-3 minutes. Remove from heat and pour 150g dry into the hot mixture. milk + 1-2 tbsp.tablespoons of cocoa - grind, add ground nuts. Stir, cool, put in a deep plate moistened with water or oil. If without cocoa, then increase the amount of milk powder.

I had this recipe "a la sherbet"

Yulechka, didn't you use it in waffle cakes?)

Rita, no, did it only with sherbet, but it turned out not as a "chocolate sausage" in structure, but as a fudge, and was cut into cubes after solidification in a plate. Therefore, I think that this option for a waffle cake is also suitable!
I always bake thin waffles according to the same recipe, I like them without any filling! For the rest of the eaters, who want a more enchanting taste, I dip the tube in boiled condensed milk and in ground nuts.
And for such a spreadable filling, of course, waffles of a neutral taste are better!

I always bake thin waffles according to the same recipe, I like them without any filling!

So I will bake soon, waiting for my waffle iron. Tell me your recipe for waffles, pliiiz!

always according to one recipe,

And I wonder if I ...
I’ll probably order Maxwel, it’s like they are praising it, I’ll wait for Galina to test it and!

Girls, I already wrote it herewhen we discussed the "Soviet" waffle iron!
The composition of the recipe is easy to remember: "charlotte + 100g butter"

[Angela]

Can you tell us more about the coefficient?

Angela ,

here is pure mathematics, let's say you need a filling based on 200 g sugar / powder, and in the recipe, as in the Polar cake, 402.3 kg are taken. We translate the values ​​into a single measurement system, for example, g in kg and divide what we need the amount specified in the recipe, we get reduction factor, by which we multiply all other components of the recipe.
0.2kg (sugar / powder): 402.3kg = 0.0005- reduction factor
0.0005x326.77 (fat) = 0.1634 kg = 163.4 g, round up to 160g
0.0005x98.03 (dry / milk) = 0.049kg = 49g, round up to 50g
We do the same, for example, with bread recipes. Let's say in a recipe 700 g of flour, and we need bread for 400 g, here is one measurement system (grams), so nothing needs to be translated:
400: 700 = 0.57 - reduction factor.
we multiply the weight of all other products by this coefficient.
If, on the contrary, you need bread from a larger amount of flour, for example, 1.5 kg, then we translate kg into g (or vice versa g into kg) and get increasing coefficient.
1500g: 700g = 2.14-up coeff.
Multiply by this coefficient again. the rest of the recipe and we get bread from 1.5 kg of flour

[separately]

Girls, I already wrote it

Well, I have not seen him before, I did not participate in the discussion. And now
If only fewer recipes were lost in the discussions!))
And where to get the strength to draw up all the useful recipes separately!
It would be great, otherwise I was looking for homemade condensed milk from Qween... Everyone is talking about her, but she is nowhere to be found. Like a ship ~ a ghost! ..
But then I found it ~ it was "hidden" inside the recipe "Royal cake ".
"Royal" cake # 2

looking for homemade condensed milk from Qween

And there is also such a recipe for condensed milk, much faster

Condensed milk in 10 minutes in the Steba multicooker (marlanca)

muchooo faster

Yeah, Galyusin's recipe is in my bookmarks, I still can't try it ... And it's embarrassing ... somehow to cook in Shteba, I'm afraid, I don't know why myself?
Tatyana, have you tried it? I want to try ...



I found it, Tanya, here ... you did it on the stove! Fine!Condensed milk for 10 minutes in a multicooker Steba # 81

, on the stove is no worse, only you cannot move away and take more dishes, otherwise it rises

take more dishes, otherwise it rises

ok, I will do ...

[Tatyana]

Tatyana, THANK YOU!!!!

[Angela]

Angela,

People who have supra 555, what are you doing in the shape of a flower? Share the recipe

I have only made cookies 2 times so far, some of the dough left over from nuts, the second time some simple lean dough remained from the biscuit, I made cookies, I liked it more than the biscuit itself from another device

[Vera]

Vera thanks, I'll try to think of something

Oh, girls, and I got my waffle iron from Ozone, Maxwel which, and I don't know what to do, on the upper part the coating is scratched in several places, like a new one, not used and .....
I'll return the wrong ...

And who ordered the cloer, were there problems with the coating or not?
Here mlyn, offended

[Vera]

So far I have only made cookies 2 times, some of the dough left over from nuts, the second time some simple lean dough remained from the biscuit, I made cookies, I liked it more than the biscuit itself from another device

Vera thanks, I'll try to think of something

Something of all the waffle makers was targeting Supra. Girls, how is she to you, tell me, pliz ...

I still like everything except one. I bought it more expensive than now they are giving away the stock ... radishes
in use for almost half a year (from February like), not every day of course, but once a week I get it out, the coating has not disappointed yet, no scratches have appeared, the power seems to be enough for everything

[Brown-eyed]

Brown-eyed, Vera, and what is your Supra, which flowers?

WIS-555 which, with 5 panels


while sandwich and waffle panels are most often used, then flowers (cupcakes) and nuts, but the latter has not yet come up with an appointment, I tried to put the zucchini rings there, but it turned out to be nonsense, and then I had to wash it, apparently, too, for cookies only to adapt



I keep looking at gf 020, tell me I understand correctly that the waffles are thicker than just Belgian ones, or it seems?

[Vera]

Verawhat a multifunctional device

I found additional panels for it on the Amazon German, like, but there is no time or just too lazy to figure out how to order there, and the toad is pushing a little ... just like there are 9 panels there. but probably I will not take it, it is expensive, and the desire to have other devices does not subside

found additional panels for her on an Amazon German like,

And the link can be

Thank you! Will bring it today) On the player. ru a good price now for it. if suddenly anyone needs

And how to properly pour the dough for Belgian waffles, tell a newbie, please? I mean to what level should you pour?

[Cirre]

Cirre, links below added

grill 🔗
donuts 🔗
smooth 🔗
cracker 🔗
omelet 🔗

[Brown-eyed]

Brown-eyed, (in the voice of Shurik from "Ivan-Vasilich"): so-so-so-so-soaakk ... add. paaneeelki sayeeee ..
So, girls, inject - who has such a unit, how do you like it? The power seems to be quite good. In the reviews, the photos are quite decent, decent. I thought about it.