Gastroback WAFFLE IRON ADVANCED CONTROL - Traditional Belgian Liège

116
Method
1. Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15
minutes to activate.
2.Placeour,salt,butter,remainingsugar,vanillaextractandeggsintoabowlofanelectric
mixer. Using the dough hook, beat until mixture looks crumbly.
3. Add warm milk and mix a little more to incorporate.
4. Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl.
Cover with a clean cloth and rest for 10 minutes.
5. Add pearl sugar and gently knead through until evenly distributed.
6. Let the dough rest for 1 hour and the cut it into 80g balls.
7.SelectBELGIANwafesettingandselect4onthebrowningcontroldial.
8.PreheatuntilorangelightashesupandthewordsHEATINGdisappear.
9. Placeaballofdoughintoeachwafesquareandcloselidtocook.Repeatwithremainingdough.
10. Serve with generous lashings of whipped butter or cream and maple syrup.
TRADITIONAL BELGIAN LIÈGE
Ingredients
• 200 g softened butter
• 2 large eggs
• 50 g raw sugar
• 150 g Belgian pearl sugar
• 120 ml warm milk
• 575gplainour
• Vanilla extract to taste
• 7 g sachet dry yeast powder
• ½ teaspoon salt
Serve with maple syrup and whipped
butter or cream
SERVES
16
WAFFLES
PREPARATION
20
MINUTES
COOK
20
MINUTES