Nova WAFFLE PRO CLASSIC Manual De Instrucciones página 15

Method:
Place the flour in a dish –add the salt–make a hollow – pour in the yeast mixed with
lukewarm milk and the beaten egg – add the flour little by little – add the softened
butter – knead until the flour has been worked in and the dough is dry without being
hard – add more milk if necessary – leave for about 3/4 hour then add the vanilla sugar
and the pearled sugar – allow to rise once more shape into balls and cook.
Sugar flatcakes
lngredients:
500 gr flour – 400 gr fine sugar – 3 packets vanilla sugar – 5 eggs – 400 gr butter – salt
16x28 mould
Method:
Place the flour in a dish, add the sugar, salt and vanilla – make a hollow – pour in the
beaten eggs, add the flour little by little and mix in the melted butter – work the dough
until it is smooth and without lumps – leave for at least two hours in a cool place – roll
out into little thin sausages – cook.
Light biscuits
lngredients:
180 gr sugar – 3 eggs – 200 gr butter – 2 packets vanilla sugar – 250 gr flour – salt
16x28 mould
Method:
Beat the eggs together with the sugar until it has melted and the mixture is a white
colour – add the salt, the vanilla sugar and the melted butter, then mix in the flour little
until you have a soft, but not runny, dough. If the biscuits crack during cooking, add a
little flour – cook in the 16 x 28 mould – to roll out, use the handle of a utensil and
proceed quickly as soon as the biscuits are out of the waffle–iron – fill with butter
cream, vanilla, moka or chocolate.
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