Perfect Liege Waffle
Have you been touched by the caramelization?
The lure of that caramelization can be powerful, it ate like Croissants skin, with smooth, crispy and outside that layer had not fully melted pearl sugar pieces.
One day, our family lived in a B&B, the breakfast was a Waffle then. From that monent that I decided to make a Waffle for my own.
Aha, We has been taking the Liege Waffles several days, for research it. In the end, however, all my hard work will pay off.
I found that the ingredient of the Liege Waffles is just perfect my own research. Being able to last for 2 hours, it will not become dry, hard and still can keep a bit moist.
Perfect Formulas For handmade Leige Waffle Recipes Ingredient:
80g All-Purpose Flour
90g Bread Flour
20g Cake Flour
0.3g Instant Yeast
25g Dark brown sugar water
59g Warm water
0.2g Salt
120 Eggs (contain eggshell)
20g Unsalted butter(soft room temperature) or a knob of butter
50g NO.2 pearl sugar and 10g NO.4 pearl sugar
First of all, you need to cut out eight pieces of the baking paper about 12*12.
Mix flour, Brown sugar water, Warm water, salt and Eggs and you must lightly stir them with both hands in the large bowl, until the flour is not seen.
Then Let it rest for 30 minutes.
Adds to soft room temperature unsalted butter and three times stirs it.
Let it rise at room temperatur about 2 hours.
And then put the waffle dough in the Refrigerate for 2 hours or refrigerate overnight.
The next day, take the waffle dough out and add mix pearl sugar of different number.
To divide the waffle dough into eight pieces about each piece 50g.
Let it rest for 30 minutes again.
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