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WAFFLE GENIUS - 5
NL
FR
DU
EN
BEREIDING:
Klop de eierdooiers los. Giet de melk bij de eierdooiers.
Doe de gist bij het mengsel en klop tot de gist is opgelost.
Klop het water door het beslag. Doe een snuifje zout bij de
(gezeefde) bloem en voeg de bloem toe aan het beslag. Klop het
beslag glad. Smelt de boter en roer deze onder het beslag. Klop
het eiwit stijf met de vanillesuiker. Spatel het eiwit voorzichtig door
het beslag en laat het beslag dan 20 minuten afgedekt rusten om
het te laten rijzen. Tip: Serveer met wat vers fruit, ijs, slagroom,
poedersuiker, …
PRÉPARATION :
Battez les jaunes d’œufs. Versez le lait dans les jaunes d’œufs.
Ajoutez la levure et fouettez jusqu’à dissolution de la levure. Ajoutez
l’eau dans la pâte et continuez à fouetter. Ajoutez une pincée de
sel dans la farine (tamisée) et incorporez-la dans la pâte. Fouettez
la pâte jusqu’à ce qu’elle soit homogène. Faites fondre le beurre
et incorporez-le dans la pâte. Battez les blancs en neige avec le
sucre vanillé. Utilisez une spatule pour incorporer délicatement les
blancs d’œufs dans la pâte, couvrez-la et laissez-la lever pendant 20
minutes. Suggestion : Accompagnez les gaufres de fruits frais, de
crème glacée, de Chantilly, de sucre glace, etc.
ZUBEREITUNG:
Das Eigelb aufschlagen. Die Milch zum Eigelb gießen. Die Hefe
in die Mischung geben und so lange rühren, bis sich die Hefe
aufgelöst hat. Das Wasser zum Teig geben. Eine Prise Salz zum
(gesiebten) Mehl hinzugeben und das Mehl zum Teig hinzufügen.
Den Teig glatt rühren. Die Butter schmelzen und unter den Teig
rühren. Das Eiweiß mit dem Vanillezucker steif schlagen. Das Eiweiß
vorsichtig unter den Teig heben und den Teig dann zugedeckt 20
Minuten ruhen lassen, damit er aufgehen kann. Tipp: Mit etwas
frischem Obst, Eis, Schlagsahne, Puderzucker usw. servieren.
METHOD:
Beat the egg yolks. Pour the milk into the egg yolks. Add the yeast
to the mixture and beat until the yeast is dissolved. Beat the water
through the batter. Add a pinch of salt to the (sifted) our and add
the our to the batter. Beat the batter smooth. Melt the butter and
stir it under the batter. Beat the egg whites with the vanilla sugar
until stiff. Gently fold the egg white into the batter, cover it, and
leave it to rest for 20 minutes to allow it to rise. Tip: Serve with fresh
fruit, ice cream, whipped cream, powdered sugar, etc.
PROGRAMMA ‘BRUSSELS’ BRUSSELSE WAFELS
INGREDIËNTEN:
2 eierdooiers
2 eiwitten
250 ml melk
250 ml water
100 g (gesmolten) boter
12,5 g verse gist
300 g zelfrijzende bloem
½ zakje vanillesuiker
Een snuifje zout
PROGRAMME « BRUSSELS » GAUFRES DE BRUXELLES
INGRÉDIENTS :
2 jaunes d’œufs
2 blancs d’œuf
250 ml de lait
250 ml d’eau
100 g de beurre (fondu)
12,5 g de levure fraîche
300 g de farine fermentante
½ sachet de sucre vanillé
Une pincée de sel
PROGRAMM „BRUSSELS“ BRÜSSELER WAFFELN
ZUTATEN:
2 Eigelb
2 Eiweiß
250 ml Milch
250 ml Wasser
100 g (geschmolzene) Butter
12,5 g frische Hefe
300 g Fertigmehl
½ Tütchen Vanillezucker
Prise Salz
“BRUSSELS” PROGRAM BRUSSELS WAFFLES
INGREDIENTS:
2 egg yolks
2 egg whites
250 ml milk
250 ml water
100 g (melted) butter
12.5 g fresh yeast
300 g self-rising our
½ sachet vanilla sugar
A pinch of salt
5


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