Cuisinart WAF-F10P1 Manual De Instrucciones página 2

Classic Belgian Waffles
Classic Belgian waffles have a crispy outside
and are soft and moist on the inside. Try these
waffles with your favorite syrup or a topping
such as sliced fresh strawberries and freshly
whipped cream.
Makes approx. 10 waffles
1½ cups water, divided
2¼ teaspoons active dry yeast (one packet)
3 cups sifted all-purpose flour
¼ teaspoon salt
3 large eggs, separated + 1 egg white
¹⁄ ³ cup sugar
1½ cups whole milk
8 tablespoons unsalted butter, melted
and cooled
2 teaspoons vegetable oil
2 teaspoons pure vanilla extract
Heat half of the water to lukewarm, 105°F–110°F
(40˚C–45˚C). Dissolve the yeast in the water with
a pinch of the sugar from the recipe; let stand 5
to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to
blend and reserve. Add the egg yolks, one of the
egg whites, and remaining sugar to the yeast
mixture; stir to blend. Add the remaining water,
milk, melted butter, oil, and vanilla; stir until the
mixture is smooth. Stir the liquid mixture into the
flour mixture and beat until the mixture is
smooth.
Beat the egg whites until stiff peaks form. Fold
the egg whites gently into the batter. Let the
batter stand for 1 hour, stirring every 15 minutes.
Preheat your Cuisinart
setting #4 or preferred setting* (indicator light
will illuminate when preheated).
For best results, do not open waffle maker
during cooking process. Doing so will offset the
timing mechanism.
When the waffle grids are preheated, open the
lid. Fill the provided batter cup to the top with
batter. If using a standard measuring cup, fill to
¾ cup. Use a heatproof spatula to spread the
batter evenly over the grids. Close lid and rotate
waffle maker 180˚ to the right. Bake the waffles
until the Ready light illuminates, indicating the
waffle is done. Rotate waffle maker 180˚ to the
Belgian Waffle Maker on
®
left. Remove waffle and repeat until all batter is
used.
Waffles may be kept warm in a low (200°F) oven.
Place waffles arranged on a cookie sheet on a
rack in the warm oven. Serve with whipped
cream, fruit, jam, powdered sugar, or a warm
fruit syrup.
*We recommend using setting #4 to achieve a
golden-brown, baked Belgian waffle. Adjust the
browning control if you prefer lighter or darker
waffles.
Nutritional information per waffle:
Calories 300 (40% from fat) • carb. 37g • pro. 8g
fat 13g • sat. fat 7g • chol. 94mg • sod. 104mg
calc. 61mg • fiber 1g
Gingerbread
Belgian Waffles
These waffles have the flavor of just-baked
gingerbread, and are delicious served with fresh
fruit or caramelized apples and pears.
Makes approx. 6 waffles
½ cup warm water
1 teaspoon granulated sugar
2¼ teaspoons active dry yeast (one packet)
1½ cups all-purpose flour
1 cup graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon finely chopped lemon zest
2 cups warm milk (about 105°F)
3 large eggs, separated
½ cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Measure water into a large bowl. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve. Let
stand 10 minutes. In a separate bowl, combine
the flour, graham cracker crumbs, ¼ cup sugar,
salt, ginger, and lemon zest; stir to combine. Add
the milk, egg yolks, melted and cooled butter,
and vanilla to the yeast mixture. Stir until
smooth. Add the dry ingredients and beat until
smooth, using a hand mixer on low speed. Cover
8