Nova WAFFLE PRO CLASSIC Manual De Instrucciones página 13

RECIPES
Home–made waffles
lngredients:
1 kg flour – 1 tablespoon icing sugar – 50 gr fresh yeast – 500 gr butter or margarine 6
eggs – 1 cup lukewarm water – 1 pinch salt – caster sugar to taste (500 to 700 gr)
4x7 or 6x10 mould
Method:
Pour the flour into a basin – make a hollow in the flour and add the icing sugar and
crumbled yeast – cover with the lukewarm water and leave to leaven (approx. 10 mins.)
– add the eggs to the mixture with the margarine or soft butter (not melted) – add the
1 /2
salt – knead well and allow to rise to double its volume (1 to 1 hours) – mix in the
caster sugar using a spatula and plug in the waffle–iron (just time enough to let the
batter "settle") – cook.
Chantilly waffles
lngredients:
To make 6 waffles: 4 egg yolks – 100 gr flour – 125 gr milk – 100 gr melted butter 2
packets vanilla sugar – 1 teaspoon powdered yeast – 1 pinch salt – 6 egg whites
4x6 mould
Method:
Beat together the egg yolks and the cold milk – add the flour slowly with the yeast and
then the melted butter – add the vanilla sugar, the salt and the egg whites beaten until
stiff pour the batter in to one half of a 4x6 mould close the waffle–iron and turn it over
immediately so that the batter runs evenly into the other half – when the waffles have
cooked, add whipped cream and fruit.
4/4 waffles
Ingredients:
250 gr plain flour – 250 gr caster sugar 250 gr butter or margarine – 4 eggs – Vanilla
sugar to taste – 1 pinch salt
6x10 or 4x7 mould
Method:
Mix the flour with the sugar – add the margarine or melted butter and the 4 egg yolks
mix well – beat the egg whites with a pinch of salt until stiff – add them to the mixture
– leave the batter for at least three hours – cook.
13