Waffles - recipes for a waffle iron

[Boyaka's cat]

Boyaka's cat, Nastya, yesterday baked here on this to your recipe, baked in the evening, and ate in the morning - we liked it too, but they are soft in the morning relative to the original recipe. This is probably due to kefir, kefir gives moisture. I'll know. And on sour cream, they are the same in the morning as after baking.

You can put more starch ... it's just that the thought of a large amount of starch somehow disgusts me ... although in the recipe from sazalexter \ waffles on condensed milk \ generally a WHOLE GLASS of starch! .... they are the same on the second day brittle "biscuits", as the son put it ....
I like mine just a little softened on the second day ... but you, you see, just the opposite ...

For the third time in a row, at the request of the people, waffles are baked in milk - they are with a crust only immediately after baking, and then soft, even if you wrap your finger on it - the son said - oh! I like these ... I have to bake ... If anyone needs them, then the original recipe is like this:
100 g Sahara
100 g soft butter
2 small eggs
120 ml. milk
180 g flour
1 tsp baking powder
Vanillin
I corrected it for myself as follows: firstly, I bake waffles from 1 liter of dough, no less, otherwise I would needlessly dirty the dishes and waste time. Therefore, I bring the volume of dough to a liter with kefir or kefir, which I respect, + a little more milk in addition to what goes according to the recipe. Sugar, eggs, butter, I do not increase. For my taste, no more of them are needed. Maybe add ONE egg (because rubberiness easy it is present in waffles, but it is appropriate, it seems) I add flour, because I have more liquid ... 1 tsp. baking powder I break into 0.5 tsp. baking powder and 0.5 tsp. soda, slaked with white wine vinegar. I put different flavors, according to my mood (in addition to crystalline vanillin, I have liquid professional RUM and CARAMEL-VANILLA)

After such cookies I won't buy store cookies.

yeah .. just caj. day will have to bake their ... we have something each. day, then every other day ... my men have a sweet tooth ... although .. they are, perhaps, ALL-hedgehogs ...

the original recipe is like this:
100 g Sahara
100 g soft butter
2 small eggs
120 ml. milk
180 g flour
1 tsp baking powder
Vanillin

I'll try this recipe too. I bake them every day, while there is time, in the evening, mostly, even closer to night. And in the morning everyone is glad that they have a tasty treat for the day. We eat them with cream, jam, condensed milk, sometimes I paste them with cream: boiled condensed milk + butter.

Maria, I baked this recipe again yesterday. There were 3 eggs, sugar 140g, milk 160, kefir and flour by eye to the required amount of dough in 1 liter (kefir) and the desired consistency thicker than pancakes (flour), butter, vanillin and baking powder - according to the recipe. Delicious ... and soft waffles are also needed in the arsenal ... but they are still tastier on the first day. Or do I not cover them with a lid in a can of shortbread biscuits for the night .... it makes them wetter ..... I close them from cats - they can jump on the table when I don't see .... there is no become, but wool can get

[Nastya]

Nastya, I baked according to the recipe from the previous post, I liked it too. They are soft, while they are covered with a plastic bowl, and when they stand open, they dry out and are also delicious. So before using them you need to hold them on a plate in the open air and there will be crumbly and crunchy cookies. I remember store-bought cookies were also oven-dried to make them crispy.

Maria, I baked this recipe again yesterday. There were 3 eggs, sugar 140g, milk 160, kefir and flour by eye to the required amount of dough in 1 liter (kefir) and the desired consistency thicker than pancakes (flour), butter, vanillin and baking powder - according to the recipe. Taste ....

I'll try this way, but I didn't really understand about kefir. Nastya, are these thick waffles baked according to these recipes? And then I bake with hearts (thinner) and I don't know - thick ones are also so tasty or even tastier than mine.

I'll try this way, but I didn't really understand about kefir.

Well, there is no kefir in that recipe .... but just as you can't spoil porridge with butter, you can't spoil the waffles with kefir either, even if it wasn't in the recipe. A liter of dough is not obtained from the original recipe. It turns out less. So? .... Therefore, in order to start messing around, not for the sake of half a wafer, I make a dough 1 liter - a full measuring cup. Here, with kefir, I catch up the amount of dough to a liter, and then with additional flour, I add density ... I hope now I explained normally: girl_red: at the same time, the fat content of the dough decreases - I did not add butter relative to the initial recipe! I'm the one who shores the doorways, stools, jeans

Therefore, in order to start messing around, not for the sake of half a wafer, I make a dough 1 liter - a full measuring cup. Here, with kefir, I catch up the amount of dough to a liter, and then with additional flour, I add density ... I hope now I explained normally: girl_red: at the same time, the fat content of the dough decreases - I did not add butter relative to the initial recipe! I'm the one who shores the doorways, stools, jeans

The meaning is clear. And I make a little dough at a time, in volume and less than a liter, because I bake almost every day. We really love baked goods. And the doorways are still intact.

I also bake prakicheski every day. Rarely when every other day ..... gobbles up! ... and from a liter too! ... ... as it was not .... the openings are still intact, but at such a pace, for how long? The son puts one tea ... between the main meals ... you see, a still growing organism ... 20 years old baby ...

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

I'm sorry, but I did not understand why the custard cream is not brewed but only whipped ???

Babushka,
that's when I bake your gorgeous waffles with meat and cheese \ bulg. pepper, Read more: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1488.0I will definitely level! My men are looking forward to these waffles!

Or can you have a recipe for these wonderful waffles, for some reason I can't find them

Here is inattentive, I have already found

[this is already added to the finished and cooled cream]

I'm sorry, but I did not understand why the custard cream is not brewed but only whipped ???

Why isn't it brewed? very much welded ..... zavarn oh cream is cooked according to any recipe of custard that is convenient for you, I cook it on an ikeevsky glass of milk (this is 330 ml of milk). I don’t give a custard recipe, because I make it by eye and taste, something arithmetic average of those custards in my recipe notebook - from milk, eggs, cornstarch, sugar and vanillin ... , what I have listed next - "+ 200g. oil drain + slightly less than half a can of boiled condensed milk + a little rum flavoring + a couple of tablespoons of lemon juice, beat everything in sequence" - this is already added to the finished and cooled cream and whipped ... somehow I didn't think that a question might arise on this part ...

[OF]

oh-oh-oh, my head does not cook at all, although it seemed like a spark was like a custard cream plus all the ingredients, but this spark was blown away.

I re-read the recipe again - I so inattentively read your post ... it is written in black and white "custard OF 300 g of milk, and I skipped this IZ when reading, although I read it 5 times, because I did not understand, what brewed, but I stubbornly did not notice.

So everything is in order for you, everything is written very clearly, this is my program malfunction

you have it from hunger - you want waffles :)

I would add that not only from hunger, but from the forum of the enty FSYOYO I want, in an etum, probably my head is spinning

[Sergei]

in our family we have such a product from a waffle iron to which
the name of matzo stuck
the dough is like on dumplings and in it, if desired, onions, garlic, herbs of some kind or ketchup / adjika, in general, there is no fantasy aisle
roll it into a waffle iron
in the principle, you can divide the dough into parts and intervene different fillers, but if not laziness, and so threw everything in hp put on the dough and wait for the result

Sergei, but can you share a detailed recipe for the test?

Or is any dumplings good here?

And on what waffle iron do you bake "matzo"?

Peace be with you bakers!

Krosh--

I am Anatoly

Our waffle iron is prehistoric
she is a grill waffle maker \ unscrew waffle plates \ made in Lithuania
it was still bought when books and consumer goods were given for waste paper

the box is of course worn out, but the old woman is still alive

🔗
and the recipe is simple FLOUR and WATER \ like noodles and dumplings \

for the orthodox, of course, everything is strictly from kneading to the finished product, it should take 18 minutes
and everything with handles
well, in principle, and I used to do it with pens and then I read on our website about mixing with blender knives and the dough sheeter later appeared - the process became easier
added to the product and sesame and onion and greenery - everything, as they say in the vein
and so crunch - and you can come up with a whole dish
we did it like this - chopped mushrooms-onions-eggs + seasonings
the plates were kept slightly above the steam - so that they would bend
then they laid the filling in layers - cut it into squares and dipped it into a beaten egg and fried it in a frying pan \ somewhere in the grid I got a similar recipe \ and quickly and unusually

if we are going to make our matzah, then we do a lot at once
it lies for a long time and does not deteriorate - always at hand

Hello! Maybe not in the subject, but here, it seems to me, you can help. I am looking for a dough recipe for nuts that would be thin and airy. An idea was born in my head to make sweets with a semi-liquid filling (such as ganache and / or rafaello), and glaze with chocolate on top and sprinkle with nuts. But I can't find a suitable dough - it turns out to be very shortbread and thick. I really look forward to your advice !!!

I wrote on this topic, because the recipe for this dough is more waffle than "nutty"

[Mihalovna]

Mihalovna, such wafer nuts are sold ready-made. I make both rafaello and date candies out of them. Here is the recipe and photos of the waffles themselves. but at home such did not try to do.
🔗
🔗

Thanks for the reference, interesting! But I have an obsession to cook these shells for 2 years already. Especially Tomorrow I will try to cook with cream from here 🔗, but it seems to me it will not be, rather for ice cream

Yes, it seems to me that this is a little different. These shells are cheap, so I don’t bother, but the dough in them is airy and tender, like real Rafaelok.

And, well, if airy and tender, then good. I just compare the purchased tartlets for a snack and my own - there is heaven and earth.

These shells must be bought fresh, otherwise they will smell bad. and so they are just great for sweets)

I am Anatoly

I'm wildly sorry ...

Of course Anatoly ...

And thank you so much for the details !!!

I started a dough for manna today, usual. And the waffle iron hit my eyes. I have it for thick waffles, very good waffles - mannichki turned out. My husband really liked it !!! Recommend.

Today I climbed onto the shelf in the sideboard, where I hadn’t looked for a long time, and found there:
a syringe press for cookies and cream (USSR 1989), three sets of molds for cookies and other necessary trifles
And a long-lost instruction and recipe, to a waffle iron that has long since sunk into oblivion
But I was looking for her and kept wondering where she could go, but it turns out I carefully put it on the shelf and ... I forgot! I also found there a recipe instruction for molds for nuts
So glad get find something new, and new is well forgotten old!

at me .. throw her at me ... the recipe !!!
for thick or thin waffles ???

Zhen, in my opinion, they used to be only for thin waffles
Oh, how I loved my waffle iron I wish I could buy the same one now. Rarity!
About a year ago they promised me, they assured me that they would sell it to me, and then they cruelly broke off!

Now I can't even remember which of the waffles we really liked
but for some reason I kept them together
Can it come in handy?

Good evening. Baked curd waffles today. There is a similar recipe on the forum. I baked thin waffles. I didn't take a photo.

cottage cheese - 200 gr
eggs - 3 pcs.
milk - 130 gr
flour -1 faceted glass
draining. oil - 6 tbsp. l.
sugar - 5 tbsp. l or be guided by your taste
salt - 1/4 tsp.
baking powder - 1/2 tsp.

Yolks + sugar = beat + milk + cottage cheese + salt + butter = beat + flour + baking powder = beat + gently stir in the beaten egg whites. Bake in a thin waffle iron, periodically greased with melted plums. oil. I then added 3 tbsp. l. milk, waffles became thinner. The waffles are moderately crispy, the taste of curd is present. Waffles with sourness. Delicious. It seems to me that such a dough can be used in the now popular churrosnitsa. Bon Appetit.

["WAFFLES-75"]

I picked it up from the recipes on display for myself.
And the recipe turned out "WAFFLES-75"..

75 gr margarine (melt),
75 gr flour
75 grams of sugar - MIX ALL,
2 eggs (beat with a mixer) - add to the mixture, more
75 ml of water .... excellent crunchy hearts ...

thanks for this wonderful recipe !!! I bought a waffle iron, found a recipe for crispy hearts with whey. Everything stuck, I thought the waffle iron was defective, I wanted to return it, but then I came across this recipe, I think I'll take a chance! It was embarrassing at first that the dough was liquid, it always seemed to me that they made it thick on thick waffles. But I strictly observed everything and ... HOW IT IS DELICIOUS! Very quickly, none of them stuck. Mush appreciated it, said it was not in vain that they bought the device, although before that I thought that I would just buy it according to the principle. In general, they saved the device, and taught an excellent disserta. Thank you

[Jenealis]

Jenealis, and are they really crunchy or soft like pancakes?

Something in between, crunch on top, soft inside. If you put it on a napkin, so that the condensate would go into it, they crunch more. In the end, for the sake of experiment, I added water, so they turned out to be the most delicate, I am generally soft waffles, but here it is very tasty. In general, if you want a little less water crunching, if you want tender tenderness, more water.

I am not soft, I am trying to find a recipe for crispy and still in search ... As they cool down, they become rubbery

Well, with us this is generally relevant, with our moisture, nothing will crunch for a long time without chemistry. I have already learned, I need more flour in any recipe, it is saturated with moisture even in the package. Look at the recipe, where instead of flour there is starch, it will definitely crunch. And also recipes with a lot of butter and sugar. Caramelized and crunchy. But it's better not to get carried away with such, otherwise everything is on the sides ... sides .. and summer is ahead

[200 grams softened]

Girls and boys, in a waffle iron for thin waffles I do crispbread, specially for them I bought "Gourmet"))) It turns out tastier than from the oven or from a frying pan!


And the coolest recipe, of the tried and tested, sweet thin waffles, turned out to be the recipe "all in 200" -
200 grams softened (NOT melted) beat butter with
200 grams of sugarthen add
≈200 grams of eggs (4 eggs at room temperature) mixed with
200 grams of flour (+ 1 tsp baking powder)
Wafers according to this recipe, even if immediately after cooking some were soft, after cooling they became perfectly crispy and crumbly!

The girls, and I was crying, bought an Unold waffle iron, and burned it, turned it on for the first time, and did not look that its regulator was at the highest mark, smeared it with butter, turned it on and left the kitchen, five minutes later the smoke was a wall. the top lid has disintegrated, the coating has swollen, and the truncated-does not work, and WHAT WAS IT? A LOT OF INSTRUMENTS, I know. what should be done carefully !!! And so absurdly ruined.

Tovarischi, especially who are from Uzbekistan, looking for a recipe for waffles THICK, SANDY: girl_love: In the 80s.we often baked them for a wedding (I tried them myself at three weddings) rolls from thick waffles with cream colored beets and carrots: girl_cray1: some kind of nostalgia

Elena Tim knows to love, go to the topic I am looking for a recipe, they will help

[Sesame]

Sesame, find a rets throw it here, I also want these

and in the list Look at all the recipes available on the forum, there is a lot there, maybe your desired waffles will be found, there are certainly sandy waffles, but not alone

[Irsha]

Irsha, recipes are mullein, and I have tried quite a few I hope that a person who knows this particular recipe will respond

[Sesame]

rolls with thick waffles with dyed beetroot and carrot cream

Sesame, what does "thick waffles" mean? What does it look like? Which waffle iron is it from, for thin waffles or thick ones? If for thin ones, then probably the dough should be very thick so that it doesn't flatten too much, and if for thick ones, then how can you roll it up? Sorry that there are so many questions, but I just wonder what kind of tubes are so tasty.

[win-tat]

win-tat, these were tubes baked THEN STILL ON GAS WAFFLES for thin wafers. Now, of course, I understand that they had to be made of thick dough. They were TUBES, but they were wide and flat / I think they were gentle and they were carefully twisted / HERE

My eyes ran away from the number of waffle recipes!
Please tell me what recipe to bake in a waffle iron so that they are tender, tasty, I plan to fill them with custard protein cream.

another recipe for thick waffles

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



and thin waffles

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

[Maria,]

Maria, And if, according to these recipes, you make lean waffles into a waffle iron for thin waffles, do you think it will work?

[Natusichka]

Natusichka, I think it will work, only I would make the dough thinner so that it is better distributed over the waffle iron)

Thanks, I will definitely try !!

Peace be with you bakers!

And I'm still playing with matzo

today with onions and dried porcini mushrooms

🔗

[Anatoly!]

Anatoly! Where's the recipe?

Peace be with you bakers!
what's the recipe
Dough as for noodles - 200 grams of flour and 100 water - a small onion and a little dry mushrooms
Scroll all this in a blender with knives for about ten seconds - put it in a ball and put it in the refrigerator for half an hour
then roll out \ I with a typewriter \ and into a waffle iron
we somehow use such matzah - with different additives - onions, greens, ketchup, cheese - whatever your heart desires

such matzah is used - with different additives

a long time ago, when the children were schoolchildren, they often fried * pancake * waffles - the dough is a little thinner than pancake, not sweet, and also with onions, with minced meat the only drawback was very tasty - crispy only hot, but the children fried themselves - while the next one is fried, the previous with jam or ketchup or sour cream was eaten and the waffle iron was large round

and Anatoly matzos, it seems, do not soften even cold ones - on a note

Thank you! Very interesting!