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Unold 48241 Manual

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Sweet waffles
Add 1 pinch of salt, ground cloves, chopped or ground nuts or almonds, sultanas, chopped apples,
cinnamon, cardamom, anise, ginger powder, coriander, grated lemon cests or lemon juice etc. A
dash of alcohol (rum, arrak, cherry brandy) refines each recipe. Serve the waffles dusted with icing
sugar. Serve them with strawberries and whipped cream, with hot raspberries, with apple purée or
ice cream, etc.
Common waffles (crispy, sweet)
Approx. 10 waffles
Ingredients: 125 g butter, 75 g sugar, 1 bag
vanilla sugar, 3 eggs, 1 tbsp rum, 125 g flour,
125 g cornflour, 2 tsp baking powder, milk (ap-
prox. 1/8 l).
Preparation: Beat grease with sugar and vanilla
sugar until frothy, add eggs, rum, flour, cornflour,
and baking powder (sieve flour, cornflour and
baking powder before). Then add milk.
Apple waffles
Approx. 8 waffles
Ingredients: 250 g butter or margarine, 75 g
sugar, grated lemon cests, 4 eggs, 250 g flour,
1 tsp baking powder, approx. 1/8 l lukewarm
milk, 300 g peeled and finely cubed apples,
50 g grated almonds or nuts, 1/2 tsp cinnamon,
1 tbsp rum.
Preparation: Mix the cubed apples with
cinnamon, sugar rum and ground nuts and let
this mixture stand for a while. Beat butter until
frothy and add the grated lemon cestsand the
eggs. Mix flour and baking powder and stir it
into the eggs, turn by turn with the milk. Finally
add the apple-nut-mixture. Dust the baked
waffles with sugar and cinnamon and serve
them warm.
Fine Swabian waffles
Approx. 8 waffles
Ingredients: 125 g butter or margarine, 30 g
sugar, 100 g flour, 4 eggs, 1 bag of vanilla su-
gar, 5 tbs psweet cream.
Preparation: Beat egg white until stiff (add
1 tbsp of sugar before the egg white becomes
stiff). Beat butter until frothy, then add egg yolk,
sugar and vanilla sugar. Then add sieved flour
and cream. Finally add the stiff egg white.
Almond waffles
Approx. 10 waffles
Ingredients: 200 g butter or margarine, 75 g
sugar, 1 bag of vanilla sugar, 4 eggs, 125 g
peeled and ground almonds, 350 g flour, 1 tsp
baking powder, approx. 1/8 l lukewarm milk,
2 tbsp rum.
recipeS
Waffles taste best when they are still warm and fresh from the maker. If you want them to be crispy
then you should not pile them on top of each other, but leave them to cool off a little on a cake grid.
But waffles also taste very good when served cold. They remain fresh and crisp for some time when
kept in a closed container (e. g. a cookie jar – do not forget to let them cool off first).
However, you need to mix more grease into the dough. Another alternative is just to deep freeze the
waffles. If the dough contains only small amounts of grease, it is advisible to grease the anti-adhesive
baking surfaces slightly with a greasing brush. The waffles can then be removed more easily from
the waffle mould. If you use too much grease it can spill over while making the waffles and make the
appliance dirty. Moreover, the waffles then also develop spots.
If the batter leads to undesired results, e. g. it remains clinging to the waffle mould or the waffles
are not of an even brown color, you might need to change to a better quality flour. Therefore only use
high quality flour. Another reason: old grease, which was not removed completely, might be burnt.
In such a case, clean the baking surfaces carefully and then grease them with butter or bacon rind.
If you add milk (especially full-cream milk) and sugar to the batter you get darker waffles. On the
other hand, if you add coconut grease to the batter the waffles keep a lighter appearance. The batter
ingredients such as butter, margarine, eggs, milk, etc. have the same temperature. For this reason, it
is advisible to keep the ingredients at room temperature for some time before using them. This will
keep the dough from clogging and developing spots during baking.
Here are a few basic recipes which have already been tried out in our laboratory kitchen. You can
easily change these recipes to meet individual tastes by varying the different ingredients. If you want
to make more or less waffles you can, of course, alter the amounts specified accordingly.
… 13 …


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