Manual Steba WE 20 Volcano (page 12 of 20) (English, German, French)

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Baking

Mix the dry ingredients. Separate the eggs. Mix the egg yolk, lukewarm milk, melted

butter and rum flavor and add it to the flour mixture. Do not add the flour to the liquid

as clots can form. Stir the dough until it is lump-free and runs gently from a spoon.

(Stir in the Parmesan) The dough must rest for at least 25 minutes so that it can swell.

Possibly it can get more viscous, in this case add some liquid. Wipe the egg whites and

stir into the dough. This loosens the dough. Process the dough as quickly as possible.

Remove the waffle after 5 - 7 minutes, depending on the degree of browning and

place on a grate for evaporation. Press on the arched waffles to separate them into

4 parts.

Serve with powdered sugar, cinnamon sugar, cream,

etc.

Note

If the waffle is not evenly filled, the dough has be-

come too thick. Dilute it with a little liquid (milk or

water). Capacity: 1 measuring cup (190ml)

Recipes

Sufficient for 5 Belgian waffles, all ingredients should have room temperature

Sweet Waffles

250 gr. Flour

3 – 5 tbsp. sugar

Vanilla sugar

Baking powder

Salt

3 eggs, separated

125 gr. Butter, melted

300 ml milk or mineral water

Rum aroma

Hearty Waffles

250 gr. Flour

Baking powder

Salt

3 eggs, separated

300 ml milk or mineral water

Pepper

100 gr. Parmesan, grated

Recipe with yeast:

1 sachet dry yeast

5 eggs

2 sachet vanilla sugar

200g butter

300g flour

250ml milk

100g sugar

1 pinch salt

Recipe with cream:

½ sachet baking powder

4 eggs

1 sachet vanilla sugar

100g sugar

250g margarine

250g flour

¼ ltr. Cream

200ml milk

½ tbsp. cinnamon

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Steba WE 20 Volcano Manual

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