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Klassische Waffeln
300 gr. Mehl
½ l Milch
75 gr. Zucker
100 gr. Butter
2 Eier
10 gr. Backpulver
Prise Salz
Das Mehl und Backpulver in einer Schüs-
sel mischen. Salz, Zucker, zerlassene But-
ter und Eier hinzugen. Langsam die
Milch hinzugeben. Der Teig muss eine
Stunde ruhen.
Sandwaffeln
200 gr. Butter
250 gr. Zucker
4 Eier
1 Päckchen Vanillezucker
Geriebene Schale einer unbehandelten
Zitrone
125 gr. Mehl
125 gr. Stärkemehl
1 EL Rum
Die Butter mit dem Zucker und den Eiern
schaumig rühren. Den Vanillezucker und
die Zitronenschale hinzufügen. Nach
und nach das Mehl dazu geben. Zum
Schluss den Rum unterrühren. Der Teig
sollte dickflüssig sein.
Belgische Waffeln
500 gr. Mehl
150 gr. Butter
6 Eier
50 gr. Zucker
1 Prise Salz
¾ l Milch
1 TL Orangen- oder Rumaroma
Das Mehl mit dem Zucker, Salz, geschmol-
zener Butter und Eigelb verrühren. Nach
und nach die Milch hinzufügen, so dass
ein glatter Teig entsteht. Nun das Aroma
hinzufügen, das Eiweiß steif schlagen
und vorsichtig unter den Teig heben.
Den Teig sofort backen.
Waffeln
Den Waffelteig mit einem Löffel auf der Waffelplatte verteilen (nicht bis zum Rand
füllen). Das Gerät schlien und die Waffel ja nach Rezept backen. Während des Ba-
ckens sollte das Gerät möglichst geschlossen bleiben.
9


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