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6.4. Tipps
Mit Milch gebackene Waffeln werden weicher und dunkler.
Mineralwasser mit Kohlensäure anstelle der Milch macht die Waffeln lockerer.
Auch Vollkornmehl führt zu einem guten Backergebnis.
Alle Zutaten sollten gleichmäßig vermischt werden, damit eine gleichmäßige
Bräunung entsteht.
Wickeln sie die noch warmen Waffeln um die Hörnchenform, um die Waffelhörn-
chen zu formen. Sobald die Waffeln kalt sind, bleiben sie in der Hörnchenform.
Drücken Sie die noch warmen Waffeln in eine normale Tasse, um einen Waffel-
becher“ zu formen. Sobald die Waffeln kalt sind, bleiben sie in der Becherform.
Wenn der gewünschte Bräunungsgrad nicht erreicht wird, können Sie die hei-
ßen Backflächen mit einem Pinsel und etwas Speiseöl einfetten.
7. Rezepte
7.1. Zimthörnchen
Zutaten:
50 g Margarine oder Butter
75 g Zucker
1 Ei
175 g Mehl
¼ L lauwarmes Wasser
½ TL Zimt
Zubereitung:
Den Zucker im lauwarmen Wasser auflösen.
Die Butter/Margarine schaumig schlagen.
Eier zugeben und verrühren.
Mehl, Wasser und Zimt unterrühren.
Den Teig gut durchschlagen und ca. 30 Minuten quellen lassen.
7.2. Schokoladenhörnchen
Zutaten:
3 Eier
50 g Puderzucker
100 g Mehl
30 g Mandelsplitter
2 EL geriebene Schokolade
Zubereitung:
Die Eier mit dem Puderzucker steif schlagen.
Löffelweise das Mehl, die Mandeln und die geriebene Schokolade unterrühren.
13211 ML Webshop NL Content RC1.indb 3913211 ML Webshop NL Content RC1.indb 39 23.01.2014 14:55:1123.01.2014 14:55:11
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