I heart waffles. like secretly.
Waffles and bubble tea together is the best lol. There used to be a shop at the place near where I used to work, where they sell chinese tea leaves and teapots. So in the shop is a little corner where they would sell chee cheong fun, waffle and bubble tea. It’s one of our favourite place to have lunch at. And it’s so cheap, like 2 bubble tea and 1 waffle combo is probably only RM5.90 or something. But soon thereafter, they closed down as they were moving to another place. We suffered a few months waffle-less *pout*
So anyway.. I’m still looking for the “perfect” waffle recipe. Actually 2 types. Belgian and the normal soft ones. I came across this recipe in Orangette, bookmarked it and have been wanting to make it. But just like pancakes, waffle batter is better to be left to rest for a while so the gluten relaxes and produces a better texture waffle / pancake. Thing is, I don’t like waiting time. Hence I don’t make it often enough. *oh that reminds me.. how come I’ve never tried using a pancake batter to make a waffle.!!*
One thing fun about making waffle is when you pour the batter into the mould. Hahaha Just like a maze Lol, ok maybe it’s just me.
The first waffle I made few months ago, it involves beurre noisette and whipped egg whites, which made the waffle smell extra nice and light. This time around, I tried with adding yeast to the batter. Ok I have not made enough waffles but the one with yeast was slightly chewier and even lighter than the first one. But because it’s been left overnight, the after-proofed yeast smell was not appealing enough.
(adapted from Orangette)
½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. My waffle maker is nonstick, so I didn’t grease it, and Marion Cunningham doesn’t call for greasing it, either.
Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
Yield: depends on the size and configuration of your waffle iron
It’s not a cakey waffle but a very light and ‘springy’ waffle. The crust wasn’t as crispy as I wanted it to be. Maybe it wasn’t hot enough. Haha Oh well.
It called for dry active yeast but I used instant yeast instead. How far different would it be ?? Has anyone made waffles with yeast before?
Or anyone has any waffle recipe to share ?
I like my waffles with kaya and butter. Haha but this time, it’s banana ice cream instead!
And oh yesterday, the blog was ha*ked by some “nothing better to do” people. But luckily it’s back on track and it only took a little less than 10 minutes from the moment I submitted the ticket to the support team for them to fix it. If you’re looking for a hosting site, check Server Freak out 🙂 They have a very helpful team.