Beautiful Rotating Waffle Maker - Waffle Baking Tips

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Waffle Baking Tips
• Sift all dry ingredients together. It is not necessary to beat egg yolks
and milk separately.
• Beat egg whites until they form stiff peaks. Stir 1/4 of the beaten
whites into the batter to lighten it, and then gently fold in the rest.
There should be white streaks in the batter. Do not over-mix batter when
adding egg whites.
• Some recipes may be doubled. Do not make large batches of batter when
whipped egg whites have been used to lighten the wafe.
• Do not open the Rotating Belgian Wafe Maker during the rst minute
of baking or the wafe will separate. Completely bake wafes before
removing.
• When preparing wafe batter with gluten our, do not over-mix or wafes
will be tough. Stir batter only until large lumps of dry ingredients
disappear.
• The optimal amount of batter to produce a full-shaped wafe, without
overowing, will vary with different wafe batters. Pouring batter from
a measuring cup will help to gauge how much batter to use each time.
Fill bottom cooking plate of Rotating Belgian Wafe Maker with enough
batter to cover peak areas. Begin with 1 scant cup (1/4 cup per quarter
wafe). Add more if needed.
• For more evenly shaped wafes, spread thick batters to the outer edge
of the cooking plate using a heat-proof rubber spatula or other non-
metallic utensil before closing the lid.
• To retain crispness, move baked wafes to a wire cooling rack. To keep
Figure 1 Figure 2
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