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.

麵包鬆餅 / 比利時鬆餅 - Beigian Waffles

Mostly the waffles I have eaten is pandan flavour and it is easily reach in every or almost Singapore bakery shop. But not all the shop make a decent waffles and is not easy to look for a good one.

I used to buy waffles from a bakery shop at Henderson and I think is the best waffles I have even ate but the boss sold the bakery shop to another owner. The waffles taste really awful after the new owner took over. I misssssss the fluffy, chewy, rich eggy and pandan waffles that the uncle made.

I wonder the waffles usually I bought contain any yeast in it because the texture is chewy. I like the chewy texture waffles, it taste like eating a bread.

Anyway I made some Belgian waffles. The method is the same like making bread. you will need to knead the dough and let it proof. The different is you do not need to bake but cook under the stove using the waffles mold.

It will be better if you have the electronic waffles maker. At least you do not need to worry your waffles might burn and using electronic waffles maker give a evenly brown on both side after it done.

The waffles is so delicious, chewy and it not so sweet. You can spread some desired jam on it or make it savoury and sandwich with some egg and bacon. The waffles taste better when it is still hot / warm. You can warm the waffles in the oven if the waffles turn cold.



The next day breakfast, a cup of hot green tea with waffles and a sunny egg. 

Recipe Source: http://tw.myblog.yahoo.com/carol-jay/article?mid=272661&prev=272709&next=272612

Ingredients:
- 120gm bread flour
- 100gm cake flour
- 1/2 tsp yeast
- 50gm castor sugar
- 1/8 tsp salt
- 1 large egg
- 60gm of 35°C warm milk
- 1/2 tsp rum (I omitted)
- 50gm unsalted butter (room temperature and cut into cubes)

Method:

1. Sift together the bread flour and cake flour in a bowl.
2. In another small bowl, mix the warm milk and the yeast together.
3. Put the salt and sugar into the flour mixture bowl.
4. Pour the step (2), egg and rum into step (3).
5. Mix all the ingredients together until it form a dough.
6. Add in the butter and knead the dough till smooth or using a electric hand mixer to do the job.  
7. Place in a greased bowl, cover and leave to rise in a warm place until double in bulk or about 1 & 1/2 hours). 
8. Sprinkle some cake flour on the counter top and place the dough on it and also sprinkle some flour on the surface of the dough to prevent it stick onto your hands.
9. Divide the dough into 50gm each (about 8 small dough).
10. Roll each dough into a ball shape and cover with cling wrap. Let it proof another 20 min.
11. After the second proof, warm the waffles maker. For mine I using stove (medium heat) and a waffles mold.
12. Spread some oil on the waffles mold and place the dough on it. Close the lid. Cook each side for 3 to 4 minutes. Open the lid and check. Keep observe the waffles well as it might burn if is too hot. 

Vanilla Waffles

Finally, I bought the waffles maker. I have been wanted to own a waffles maker but I couldn't find any wireless one which can be cook under the stove in S'pore retail shop.

I went to search online and found this from taobao.com and ship over through sgshop. The thing are really cheap if without the shipping and middleman cost. I bought a few other baking mould as well since I buying from the same seller in taobao and I only need to paid one time shipping fee.

There are almost anything you can find the one for baking mould, culinary or utensil stuff in that website. The more I scroll and browse the baking ware, the more I feel like buying everything, so attempting! I wonder if I have a chance to visit China, I might focus on buying the baking stuff back to S'pore. Wahaha!

The quality of the waffles mould is good, easy to use and the waffles doesn't stick to the pan. I preheated the waffles iron and apply a thin layer of oil before I pour the patter into the mould. Remember to cook under medium heat and have a peak if the waffles are ready.

The actual recipe is a pandan waffles but I lazy to buy the pandan and extract out the pandan juice, so  I replace with vanilla extract. Anyway the result are pretty good too, the waffles are soft and sweetness are just right which you can eat straight away. If you does not own a waffles mould, you can use this recipe and make into a pancake as well. It doesn't matter about the shape as long as it taste great!

I looking for a yeast waffles recipe. Most of the time I bought the waffles from the bakery shop are contain with yeast. I like the chewy texture and it make me feel full after having one. I will share after I found a good one.

Have a great weekend and enjoy a piece of yummy waffles with a cup of hot drink as your morning breakfast.

*Recipe source: http://www.houseofannie.com/pandan-waffles/
*I reduce the portion into halve.

Ingredient:

• ½ cup plain flour
• ½ cup sugar
• ½ + ¼ tsp cornstarce
• ¼ tsp salt
• ⅛ tsp baking soda + ½ tsp baking powder 
• 1 egg, whites separated from the yolk
• ½ cup fresh milk
• ½ tbsp unsalted butter, melted (14gm)
• ¼ tsp pure vanilla extract

Method:

1. In a bowl, mix all the dry ingredients together. 
2. In another separate bowl, combine the milk, melted butter, egg yolk, and vanilla extract. Add the wet ingredients to the dry and gently stir it in. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.
3. Whisk the egg white until it forms stiff peaks. With a spatula, fold in 1/3 of the meringue into the batter and mix. Continue mix in the remaining meringue. 
4. I preheat my waffles iron in medium heat under the stove for a few minutes. 
5. Apply a thin layer of oil or butter on the mould and pour the batter in. Cover the lid and cook under medium heat for a few minutes on each side. 
6. Open the lid and check if the waffles are ready, waffles are ready when it turn into golden brown. 
7. Serve it while is still hot and fresh out from the kitchen.