Savoury Yeast Waffles

I bought a book that feature all about waffles including sweet, savoury and beigian waffle recipes. Origin book from Japan with a conversion into chinese word. There are so many recipe I wanna try it out. I choose the most simple and easy recipe to start from, olive oil waffles.

I whip up the batter in the late evening and kept in the fridge overnight to let it ferment and cook under the stove the next day morning. The book instruction given is to let it ferment in the room temperature for 1 to 1.5 hrs till batter expand and small bubble start to appear.

I tried both ways and I prefer the overnight batter. The waffles taste more chewy and spongy.

 

A great sunny morning greeting from the sun with a delicious breakfast for the weekend. I cooked some vegetable and egg to pair with the waffle. 

The batter is not a lot and I only manage to made 3 waffles from the size of the waffles mold as shown above. So if you are serving for 3 or more people, you can double up the batter portion.

I love this recipe, the waffle taste so fragrant even though there are no essence added. Texture is so spongy and soft and this a healthier version using oil instead of butter.

Recipe source: 格子松饼

Ingredients:

• 125 ml water (I replace with fresh milk)
• 1/2 tsp yeast
• 20gm sugar
• 1 egg
• 60gm plain flour
• 60gm bread flour
• 1/2 tsp salt
• 2 tbsp olive oil 

Method:

1. Mix water with yeast in a bowl. 
2. Add in the sugar and egg and mix with a hand whisk.
3. Sieve the plain flour, bread flour and salt together. Pour into step 2, and mix until incorporated till there are no trace of flour seen. 
4. Next add in the oil and mix until smooth.
5. Cover the bowl with cling wrap, and let it ferment in the room temperature for 1 to 1.5 hrs till batter expand and small bubble start to appear. *I kept the batter in the fridge overnight to let it ferment.
6. Heat up the waffle mold, brush a thin layer of oil and pour the batter in. Cook in low-medium heat if using stove for 3-4 minutes. Have a check on the waffles in order not to burn it. 
7. Continue for the rest of the batter.