Waffle maker, hazelnut

Of course you are right about store baked goods. There, they will also add palm oil ... Which, by the way, is more common than margarine ...
For this we cook at home
Okay, while I ordered an ice cream maker, and the waffle iron will wait its turn.
Maybe I'll find a compromise option ...

and aluminum, then what did not please? If you do not use it with some acidic (strongly acidic) environment and do not scrub with strong abrasives, then an oxide protective inert film will form on it. By the way, for cast iron there are practically the same requirements.

Here I want to peel the useful non-stick coating off the grill plates of a modern waffle maker / sandwich maker / grill. But since my grill will grill the meat "dry" (that is, without oil), I want to treat the plates with tung oil, as described in the method of cast iron restoration https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120868.0

You can treat the same "gourmet" with tung.

[Rina]

Rina , thanks, I'll investigate the question. Maybe you really need to create some kind of film so that aluminum does not come into contact with food ...

Girls (and not only girls), but what happens if the dough for thin waffles is poured into a regular frying pan and baked like pancakes?
Can I bake thin waffles (for ice cream cones for me) without a waffle iron at all?
Or is it nonsense?

Girls, this is the question.

Has anyone tried the purchased "Liege" or "corrugated" waffles? What should they be? The fact is that we have points of sale for these waffles, but in places where there are counters, I either will not dare to buy for health reasons, or we just rarely go there. My husband offers to buy it for trial (so that later on at home to choose a suitable recipe), but before NG, I’m unlikely to find myself somewhere in a suitable place, and on holidays I would like to please the family.

I've tried it. If we are talking about real, freshly prepared waffles (Liege, Belgian, Viennese, IMHO, the same thing, but maybe I'm wrong?), Then they are very tasty: crispy on top, but soft inside. Sufficiently sweet (very sweet), but not sugary, like dry store. Usually they are served with ice cream, cream, fresh berries or other "sauce".
But store-bought "long-playing" are completely tasteless: they are either crunchy through and through, like cookies, or soft through and through, as if damp. In general, the store is not at all the same.

Girls (and not only girls), but what happens if the dough for thin waffles is poured into a regular frying pan and baked like pancakes?
Can I bake thin waffles (for ice cream cones for me) without a waffle iron at all?
Or is it nonsense?

Until there was a waffle iron, I had such an attempt. I had to add a lot of oil to the pan. The result is too bold. The view was also not very good, since they were bent at the edges and resembled a boat. It might depend on the recipe, though.
My pancakes were eaten very quickly.

Girls, this is the question.

Has anyone tried store-bought "Liege" or "corrugated" wafers? What should they be? The fact is that we have points of sale for these waffles, but in places where there are counters, I either will not dare to buy for health reasons, or we just rarely go there. My husband offers to buy it for trial (so that later at home to choose a suitable recipe), but before NG, I’ll hardly find myself somewhere in a suitable place, and on holidays I would like to please the family.

Ira! I didn't buy them either, but I made waffles a couple of times according to Larisa's recipe, these and such:
🔗
🔗
I liked it

I've tried it.If we are talking about real, freshly prepared waffles (Liege, Belgian, Viennese, IMHO, the same thing, but maybe I'm wrong?), Then they are very tasty: crispy on top, but soft inside. Sufficiently sweet (very sweet), but not sugary, like dry store. Usually they are served with ice cream, cream, fresh berries or other "sauce".

And the dough there is yeast or some kind of chemical. baking powder?

It seems to me that the usual soda.
It definitely doesn't taste like yeast.

And they smell abundantly of vanilla, albeit delicious, especially with chocolate. In subtitle crossing to the Maidan, I did not like it, but near the Pivdenny railway station in the kiosk is very good. But I don't know much about the composition of the dough, maybe I tried them when they were fresh and hot, but then they are really high and at the same time crispy

and aluminum, then what did not please? If you do not use it with some acidic (strongly acidic) environment and do not scrub with strong abrasives, then an oxide protective inert film will form on it. By the way, for cast iron there are practically the same requirements.

Here I want to peel the useful non-stick coating off the grill plates of a modern waffle maker / sandwich maker / grill. But since my grill will grill the meat "dry" (that is, without oil), I want to treat the plates with tung oil, as described in the method of cast iron restoration https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120868.0

You can treat the same "gourmet" with tung.

I consulted a friend (she is a chemist with a scientific degree), and so ... She claims that no matter what you impregnate aluminum dishes, aluminum will still get into food. And no oil will save you.
A number of scientists believe that ingestion of aluminum with food is fraught with the development of serious diseases, in particular Parkinson's and Alzheimer's disease.
You can use such dishes only for boiling water.
To be fair, I will add that there is a completely different opinion. This is who is closer to whom, and who trusts whom more.

And at the expense of "stripping the useful non-stick coating from the grill plates", this is generally a risky business. Because it is unlikely that there is something acceptable for cooking under the cover. More often, under all kinds of coatings and enamels, such alloys are used that are toxic without this coating.
Well, for example, even a scratch on an enamel pot makes it completely unsuitable for cooking.

So, now, I do not want to risk with these impregnations. And I will be glad if suddenly someone stumbles on the Internet on a model of a waffle iron (thin waffles) made of cast iron or stainless steel, well, and throws me a link.

Or maybe someone has another way to bake thin waffles, without a waffle iron.
By the way, by the way, ready-made waffle cones are being sold (they are pretty ones), but the composition ... And you need margarine, and coconut oil, and soy lecithin ...

Has anyone tried store-bought "Liege" or "corrugated" wafers? What should they be? The fact is that we have points of sale for these waffles, but in places where there are counters, I either will not dare to buy for health reasons, or we just rarely go there.

I tried it in Amstor and since then I have been struggling unsuccessfully to find such a recipe ... It seems to me that the dough there is butter-biscuit, but no matter how long I struggled, no authenticity came out ... Maybe they use melange instead of eggs?
Today I tried the recipe from here
🔗
But there is not enough flour and few eggs too ... Although very tasty !!! I also replaced some of the flour with c / h ...

what's the difference - melange or eggs?
In any case, the dough must be stable for storage, we have waffle irons on these "waffle" points and the biscuits are clearly baked right there as needed.

I opted for 2 models - Lakomka and Brand 33102. What would you advise to take?
Both are not for sale in our stores just like that. Everything is only on order. Therefore, unfortunately, it was not possible to hold - to touch

[ukka-Olya, girls,]

ukka-Olya, girls, I was in the METRO the other day, there at the exit there is a rack of these thickest waffles - "corrugation".I bought a couple of them, and immediately asked the girls what kind of dough. It turned out that yes, it is extremely rich yeast dough. And you can't tell to taste. So, you have to experiment with the recipes that we have here.

[Rina]

Rinaso you LIKE them or so so?

oh, it's hard to say. I was very ill, so the dough seemed heavy to me. But in the morning with coffee or good strong tea, I would eat one piece with homemade jam syrup or puree from fresh berries.

The youngest child liked it so much that he was going to leave a piece to his older brother!

In general, in a few days I will try to make these waffles according to one of our recipes.

Girls, I got a hazelnut for temporary use, which is put on gas. So, I failed to make friends with Sney Nick
I still did not understand how much dough should be put and how long to keep on the fire and should I keep it on both sides or only on one? And how much to keep on fire?
In general, I messed up a little dough, got angry and went to fill my usual oven tins

[RybkA]

RybkA I have such a hazelnut and a waffle iron and a baking dish. The form is poured into the nuts with a teaspoon of 1/3 of the mold. For the first time I pour a trial and watch a little or a lot and bake. The oven needs to be on both sides, but look slightly opening what degree of frying. I have been baking in these tins since childhood and have already adapted myself. If for the first time, then yes! the dough spoils a lot. Now, if she got it forever, then it would be possible to quit, but for a while .... I don't know if it's worth it especially if there is a proven method.

[Lyalya Toy]

Lyalya Toy , so it's not a problem to buy something like that for yourself, only I don’t know yet if it’s necessary, if nothing is working out yet. But people bake, so how am I worse?
And you have a liquid dough ??? And then I have the usual dense, ball, I rolled the balls and put them in each half, then pressed them on the gas. And you need to lubricate too, probably? Otherwise, after the second corrupted bookmark, everything stuck completely
How much time should you keep?

[RybkA]

RybkA I'm visiting now. Tomorrow I'll come home with a photo. I have 2 hazelnuts. There is for thin nuts (such as waffles) for filling with condensed milk, and there is for thick ones, you can also fill with something. The dough is both liquid and dense. I spread the dense one with a teaspoon, or rather take it with a spoon and take it off with another spoon into a mold. You need to lubricate. I hold it differently. Depends on the strength of the gas, on the degree of heating of the form itself. I always look.

Who tama wanted a waffle iron with a timer? In, as I saw, she even spins herself!

[RybkA]

RybkA I'm visiting now. Tomorrow I'll come home with a photo. I have 2 hazelnuts. There is for thin nuts (such as waffles) for filling with condensed milk, and there is for thick ones, you can also fill with something. The dough is both liquid and dense. I spread the dense one with a teaspoon, or rather take it with a spoon and take it off with another spoon into a mold. You need to lubricate. I hold it differently. Depends on the strength of the gas, on the degree of heating of the form itself. I always look.

I will wait for an answer. I am not giving up the hazelnut yet, I will still experiment))

today I bought a waffle iron Oreshek-4. but the store confused boxes with Kuban-4 (it is for thin waffles). Kuban-4 has already been bought, I had to take such a box at least. but I was left without native nut recipes. no one has instructions or at least recipes for cookies for it?

she is like this

[RybkA]

RybkA here are my pans.

🔗
From left to right. Frying pan for donuts (shown just in case), for thin nuts, for cookies, for thick nuts, cones, mushrooms. There is also for thin waffles, but did not get into the frame. these are my things

no one has instructions or at least recipes for cookies for it?

she is like this

These are soft waffle cookies. Delicious things too. I have a recipe, but I can only put it on this weekend. Will you be patient?

of course I will tolerate, thank you very much while I'm trying recipes for hazelnuts, delicious

I posted it here https://Mcooker-enn.tomathouse.com/in...=1488.0
Recipes from the waffle iron. She did not do everything herself.

[Elena Bo]

Elena Bo, tell me, please, and how long the cond is baked. and other products on your efbe-Schott ZN 3
I don't like being in the kitchen for a long time, I need everything quickly
Over time, some pitfalls have come out, how are your impressions now?
is it he?
🔗

Tell me which of these two models of waffle makers is better to buy: 🔗 or or 🔗

[Elena Bo]

Elena Bo, tell me, please, and how long the cond is baked. and other products on your efbe-Schott ZN 3
I don't like being in the kitchen for a long time, I need everything quickly
Over time, some pitfalls have come out, how are your impressions now?
is it he?
🔗

Not quite like that. Instead of Belgian waffles, I have thinner flowers. They are baked for about 5-7 minutes. But until you bake all the dough, it takes a lot of time. I usually watch TV while baking.
It bakes well, I like that the plates are removable - it is convenient to wash. But oil can flow under the plates, then it burns and stinks.

Since January I was going to bake something like Liege purchased waffles, as a result my search was crowned with success! And even better! The husband, from whom the highest praise "you did well", said that "this is great !!"

In general, I found the recipe here


and remade for our products ...
The result of the second run is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162672.0

[waffle iron Brand 33102]

Girls, I tried it today waffle iron Brand 33102... I liked it.
The coverage seems to be of high quality, time will tell what will happen next. Temperature control is good. Only the first 2 waffles burned while I was looking for the desired position of the adjustment knob. The rest are moderately rosy. The circles were oiled only once, before the first baking. The waffles were shot perfectly, like handkerchiefs. The set includes a cone and a tube for twisting wafers. I didn’t try the cone, but I put the tube into action.

Once I had a Kuban-4 for thin waffles. After the first baking, it was immediately clear that. I got rid of her right there. So there is something to compare.

Recommend Brand 33102

Elena, have you ever tried to bake pancakes in it? Or is it impossible?

To be honest, it could not even come to mind. I used to bake on pancake pans. Although I have already wondered if it will work out or not.

On Sunday, my mother will bring me my order (I ordered it to her address), and I will try

girls, hello to you !!! can't insert a picture of a waffle iron ..... how to insert a photo? I would like to identify her ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0 How to insert a photo into your message.

help to identify, pliz !!!

help to identify, pliz

usually there is a label on the lower, hardly visible part of the vehicle with all the badges necessary for identification. Look at the bottom.

What's the difference what is called? Take the recipe and cook. Crispy waffles will not work, but soft like cookies are delicious. There is a power regulator. Very comfortably.

waffeleisen it says there
dario markenartikeivertrieben GmbH & Co

how to use it? I understand that, but there is a knob where and how much and why to turn, I don’t know ... it is from my husband’s parents, but there’s no instructions or anything ... not the name of the company ... but I really want waffles , but do not work .. HELP !!!!

[Simple waffles]

Knob for selecting the optimal heating. The recipe for crispy and thin waffles will not work here.
I have a form like this. Here are the recipes for her:

Simple waffles
125g. butter
150g. Sahara
citrus zest or other flavoring
salt
3 eggs
250 ml. milk
250 gr. flour
1 tsp baking powder

Yeast dough waffles
25 gr. yeast
250 ml. milk
125 gr. sl. oils
50 gr. Sahara
6 eggs
citrus zest
salt
375 gr. flour

Sand waffles
200 gr. sl. oils
200 gr. Sahara
4 eggs
citrus zest
salt
200 gr. flour

Waffles with apples
150 gr. sl. butter or margarine
200 gr. Sahara
4 eggs
0.5 tsp salt
250 gr. starch
1 tsp baking powder
1 tsp cinnamon
chopped cloves on the tip of a knife
2 apples, cut into small slices More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1488.0

[Elena Bo]

Elena Bo, You wrote earlier that you have an old electric waffle iron. They want to give me a similar used one, but they lost the power cord from it. Can you please tell me if a cord from an old-style electric kettle will fit it? I myself do not have the opportunity to see, because.They should give it to me through friends and I don't know if there is any point in taking her?

Old waffle makers are different too. My cord is wrapped in fabric. Such was the case with Soviet electric samovars. I don't know about teapots. But I think we need to take it, and pick up the cord. Maybe friends have something they don't need or look at a flea market.

Elena, don't you need flour in plain waffles?