Belgian waffles – recipes with photos. How to make dough for Belgian waffles and bake in a mold or waffle iron

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In Soviet times, our grandmothers and mothers baked waffles, not even knowing how they are correctly called. The dry biscuit recipe was invented a long time ago, back in the thirteenth century, but it remained practically unchanged. Any craftswoman should know how to make delicious baked goods, following the rules.

Cooking Belgian Waffles

This type of dry biscuit first appeared in Germany (XII century). However, Belgian waffles have a separate story: the recipe for the test is different, because the dessert turns out to be dense, almost rich. How to cook Belgian waffles? Two main options are known: Liège and Brussels. You can start from the first – this is a solid round cookie in the structure of which caramelized sugar grains are hidden.

Waffle iron for Belgian waffles

It is not enough to know the recipe for a suitable test. It is equally important to bake the product correctly so that it does not lose shape. When deciding what a waffle iron should be for thick waffles, consider the following criteria:

  1. Power. Pick models from 700 to 1000 watts. Such an apparatus will provide quick cooking, and you will be sure that the product is baked.
  2. Non-stick coating. So you can not use oil, but the wafers will not stick.
  3. Temperature regulator. Different heating levels will provide the chef with the opportunity to adjust the structure: will there be crispy wafers or soft.

waffles in an electric waffle iron

Mold for Belgian Waffles

If you cannot afford a professional electric waffle iron (in modern conditions, household appliances are expensive), you can replace the electric appliance with special baking dishes that resemble lattices. Mistresses choose a form for Belgian waffles also because it takes up very little space in the kitchen. However, do not ignore the devices left from the grandmothers from Soviet times..

Dough for Belgian Waffles

Liege and Brussels biscuits are similar in composition to the ingredients, but the taste and structure are different. The first type should include pieces of caramelized sugar and be hard. The dough for Belgian waffles in an electric waffle iron needs to be prepared airy, lush, so that the cookies themselves are very soft, delicate. You need to eat them right away, and Liege can be stored for several weeks. If you want to learn how to make a treat, start with the simplest recipe..

Belgian waffles recipe with photo

  • Cooking time: 1 hour.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 2500 kcal.
  • Purpose: for breakfast, snack, dessert.
  • Cuisine: Belgian.
  • Difficulty: medium.

The peculiarity of this baking is thick cookie cakes. The classic recipe for thick waffles without any additives allows you to use any fillings: whipped cream, condensed milk, ice cream, fruits, berries, jam. This recipe with photos can be found in any culinary magazine. An electric or Soviet metal waffle iron on the stove is suitable for playback, but you can bake a treat in the oven.

Ingredients:

  • butter – 270 g;
  • chicken egg – 4 pcs;
  • salt – 0.5 tsp;
  • wheat flour – 1.75 st .;
  • vegetable oil – 2 tsp;
  • white sugar – to taste.

Cooking method:

  1. Melt the butter, wait until it cools down.
  2. Beat eggs with salt, sugar until a dense foam is formed. Adjust the amount of sugar to taste..
  3. Pour oil into the beaten egg mixture, mix.
  4. Sift the wheat flour, pour into the egg-oil mass.
  5. Stir with a spatula.
  6. Bake on an electric or metal waffle iron for a stove.

Belgian wafers with chocolate topping on a plate

Brussels Waffles

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 3400 kcal.
  • Purpose: for breakfast, dessert.
  • Cuisine: Belgian.
  • Difficulty: medium.

There is an interesting Belgian waffle recipe for waffle makers using light beer. They are not sugary, they can be seasoned with your favorite sweet filling, traditionally it’s whipped cream, jam, strawberries and banana or any jam. These are rectangle-shaped cookies, soft, lush. You need to cook them in an electric waffle iron, so they will bake quickly.

Ingredients:

  • flour – 1 tbsp .;
  • light beer – 1 tbsp .;
  • sunflower oil – 2 tbsp. l .;
  • lemon zest – 2 tsp;
  • vanilla sugar – 1 tsp;
  • lemon juice – 0.5 tsp;
  • chicken egg – 1 pc.;
  • salt – 1 pinch.

Cooking method:

  1. Mix the dry ingredients: a glass of flour, vanilla sugar, salt.
  2. Process the lemon on a grater, getting the right amount of lemon zest and juice. Pour the zest into the flour, and drain the juice into a bowl.
  3. Mix beer, oil, egg, lemon juice, combine everything with the dry mixture and knead the dough using two nozzles of the mixer.
  4. Leave the dough to rest for two hours, then bake each serving for three minutes.

Brussels waffles with caramel and raspberries

Liege Waffles

  • Cooking time: 1 hour 45 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie meals: 3800 kcal.
  • Purpose: for breakfast, dessert, snack.
  • Cuisine: Belgian.
  • Difficulty: medium.

Making delicious Liege waffles in a waffle iron is very simple. Servings from these ingredients will not turn out too much, but the dish is high-calorie, so you should not overeat. The dough is prepared simply, because in the end you should get solid cookies covered with sugar crisp. To do this, before baking, you need to roll the products in sand or powder, and it is recommended to use cane brown sugar.

Ingredients:

  • wheat flour – 2 tbsp .;
  • yeast (dry) – 1 tsp;
  • sugar – 170 g;
  • vanilla sugar or vanillin – 1 tsp;
  • chicken egg – 2 pcs.;
  • milk – 170 ml;
  • salt – on the tip of a knife;
  • butter – 200 g.

Cooking method:

  1. Heat 85 ml of milk, dissolve yeast in it (a teaspoon is enough), leave in a warm place for 15-20 minutes.
  2. Eggs, salt, beat the rest of the milk
  3. Add flour to the butter. Rub carefully.
  4. Add the yeast to the mixture, pour the egg mass and beat with a mixer with a whisk or manually (fork, spoon).
  5. Ready dough should be soft, stick to your hands. Cover with a towel and leave for 30 minutes in a warm place, then divide into 12 pieces. Roll each in sugar and bake.

Crispy Liege waffles and a glass of milk

Belgian waffles in the oven

  • Cooking time: 45 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 1700 kcal.
  • Purpose: for breakfast, dessert.
  • Cuisine: Belgian.
  • Difficulty: low.

The recipe for Belgian waffles in the oven is convenient for those who are used to a hearty breakfast, but who do not have an electric waffle. There are many cooking options, on mineral water, beer, cognac, but on milk they will turn out as tender as possible. Using brown sugar (not so sweet) or white sugar, you do not risk it – wafers will turn out to be appetizing. You can separate the squirrels and yolks, whipping to a dense foam, but even the novice housewife will get the simplest recipe with photos from pastry books.

Ingredients:

  • flour – 8 tbsp. l .;
  • butter (margarine) – 100 g;
  • milk – 300 ml;
  • sugar – 60 g;
  • chicken egg – 3 pcs.;
  • baking powder – 2 tsp;
  • salt.

Cooking method:

  1. Beat eggs, sugar, salt.
  2. Pour in milk, melted butter at room temperature.
  3. Sift flour with baking powder. Mix with egg mass at low speed with a whisk..
  4. Pour the dough portioned into silicone molds. The oven should be heated to 200 degrees. Bake in the forms for 8 minutes, then remove from the oven and lay out to bake cookies on a baking sheet. Bake another 5 minutes.

Ready-made soft Belgian waffles with fruits and berries

Viennese and Belgian waffles – differences

There are a lot of tips on how to cook deliciously dry cookies. The recipe from the photo from the magazine looks beautiful, but in order to reproduce it and win the sympathy of gourmet guests, you need to know exactly how Vienna waffles differ from Belgian ones:

  1. The form. The Belgian is round, oval, rectangular, and the Viennese are baked in the form of flat sheets.
  2. The thickness of the product. Viennese crisp sheets are thin and other Belgian thick.
  3. Destination. The Vienna version is thin, it is better to use it for pies with filling or gnaw like cookies, and the second is served as a separate dish with icing sugar, orange, pour chocolate melted in a water bath.
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