Gastroback ADVANCED EL Bedienungsanleitung Seite 37

GINGERBREAD BELGIAN WAFFLES
Makes 6 waffles:
» 120 ml warm water
» 1 tsp granulated sugar
» 2¼ tsp active dry yeast (1 sachet)
» 1½ cups (ca.180 g) all-purpose flour
» 1 cup (ca.250 g) shortbread biscuit crumbs
» ¼ cup (ca.55 g) granulated sugar
» 3 cups (ca.360 g) sifted flour
» ¼ tsp salt
» 1 tsp ground ginger
» ¼ tsp lemon zest, finely chopped
» 472 ml warm milk
» 3 large eggs, separated
» ½ cup unsalted butter, melted and ooled
» 1 tsp vanilla extract
Preparation:
Measure water into a large bowl.
Note: Do not use water that is too hot because the
yeast won´t rise. Add 1 teaspoon granulated sugar
and yeast; stir to dissolve. Let stand 10 minutes.
In a separate bowl, combine the flour, shortbread
biscuit crumbs, 1/4 cup sugar, salt, ginger, and
lemon zest; stir to combine. Add the milk, egg
yolks, melted cooled butter, and vanilla to the
yeast mixture. Stir until smooth. Add the dry ingre-
dients and beat until smooth, using hand mixer at
low speed. Cover with waxed paper and let stand
to rise in a warm, draft-free place for 30 minutes.
Beat the egg whites until stiff, but not dry. Gently
fold into the batter.
Preheat your wafflemaker on setting 4 or preferred
setting* (green indicatorlight will be illuminated
when preheated) and act upon the instructions
described in ´Usage`. Serve with lemon curd, fruit,
jam, powdered sugar, a warm fruit syrup, or whip-
ped cream.
GOOD NIGHT WAFFLES
Most of the mixing for these waffles is done the
night before. In the morning, just mix in the eggs,
vanilla and a pinch of baking soda while the waf-
fle maker is heating. Leftover batter may be cove-
red and kept in the refrigerator for up to three days.
Heat your waffle maker in the morning, stir the bat-
ter and have a freshly baked waffle for breakfast.
Makes 6 waffles:
» 120 ml lukewarm water
» 1 sp granulated sugar
» 2¼ tsp active dry yeast (1 yeast packet)
» 472 ml whole milk, warmed
» ½ cup (ca.115 g) unsalted butter, melted and
cooled
» 1 tsp salt
» 2 cups (ca.240 g) all-purpose flour
» 2 large eggs, lightly beaten
» 2 tsp vanilla extract
» ¼ tsp baking soda
Preparation:
The night before, or at least 8 hours before baking,
combine the warm water, granulated sugar and
yeast. Let stand 10 minutes, until foamy.
Stir in the warm milk, melted butter and salt. Beat
in the flour until smooth (this may be done using a
hand mixer on low speed). Wrap bowl tightly with
plastic wrap and let stand overnight (or for 8 hours)
on the countertop – do not refrigerate.
When ready to bake, preheat your wafflemaker on
setting 4 or preferred setting*(green indicator light
will be illuminated when preheated).
While the waffle maker is heating, stir the eggs,
vanilla and baking soda into the batter. Bake upon
the instructions described in ´Usage`. Serve with sli-
ced fresh fruit, jam, powdered sugar, a warm fruit
syrup, or whipped cream.
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