I don't really know how a good waffle should be but my personal choice will be crispy on the outside and fluffy on the inside.
Now, I wish I have a deep waffle iron to work. Somehow, it just taste different if it is a thin waffle. Is it a mind game? Haiz... the "must have" and the "nice to have" debate.
Some day some day.....
Findings: The waffle yield a crispy and yet fluffy texture. If only I have a thick waffle iron, I think this will be as good as those available outside.
Now I have to churn out a batch of ice cream to go with this recipe real soon.
Definitely a keeper.
Source: Bruno Albouze
What you need:
250g plain flour4g dry yeast45g castor sugar1g salt250ml fresh milk125ml beer2 egg1 tsp vanilla1 tbsp vegetable oil90g unsalted butter, melted and kept warm
Method:
Combine flour, yeast and salt in a bowl.
Whisk in the eggs, vanilla, milk and beer.
Add the warm melted butter and mix until well combined.
Transfer to a container and cling wrap. Poke a hole and let it proof for 1 hour at room temperature. Then refrigerate it overnight.
Bring batter back to room temperature before cooking.
Alternatively, you can let it proof at room temperature for 3 rooms and use immediately.
Cook waffle for 3 mins.
Serve with your favorite toppings.
Have a good week ahead.
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