Ingredients
Sponge
100g unbleached all purpose flour
10g raw sugar
200g fresh milk/buttermilk*
100g sourdough starter, 100% hydration
100g unbleached all purpose flour
10g raw sugar
200g fresh milk/buttermilk*
100g sourdough starter, 100% hydration
* Original recipe suggested buttermilk
Waffle Batter
Above sponge
1 egg, 55g
20g melted butter
3g fine salt
3g baking soda
Above sponge
1 egg, 55g
20g melted butter
3g fine salt
3g baking soda
Directions
3. Towards the end of the 5-hour fermentation, melt butter in the rice cooker using "Keep Warm" function.
4. At end of the 5-hour fermentation,
mix melted butter with an egg,
before pouring into the Sponge dough. Mix well.
Pour an appropriate amount of batter onto the waffle maker, close and wait for the "Ready" sign to light up.
As the batter "expands" quite substantially during heating, try to avoid over filling the mould, to avoid spilling.
At end of baking, the waffle became golden brown and crispy.
2. Pour all the ingredients in the cold mixing bowl, whip using an electric hand mixer till firm peaks formed.
3. Keep the whipped cream in the fridge till needed.
6. Serve the waffles immediately to enjoy the crispiness. If the waffles become soft after cooling down, toast it to regain its crispiness.
Serve with whipped cream and berry jam
Whipped Cream
150g cold whipping cream
10g icing sugar
10g cold mayonnaise subsititute (optional) *
* it helps to hold the whipped cream in room temperature longer.
1. Freeze the mixing bowl and whisks for 30 minutes before using.
150g cold whipping cream
10g icing sugar
10g cold mayonnaise subsititute (optional) *
* it helps to hold the whipped cream in room temperature longer.
1. Freeze the mixing bowl and whisks for 30 minutes before using.
2. Pour all the ingredients in the cold mixing bowl, whip using an electric hand mixer till firm peaks formed.
3. Keep the whipped cream in the fridge till needed.
Waffle recipe adapted from King Arthur Flour - Classic Sourdough Waffles or Pancakes with great appreciation :)
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