Waffles occupy an undeniable leadership among all types of homemade desserts. They are fragrant, crumbly, so funny crunch and evoke memories of childhood. Dry cookies with a familiar relief pattern on the surface, which we call wafers, came straight to us from German cuisine. For the manufacture of home-made wafers, special household waffle makers are used, on which the size and appearance of the finished product depend.
How to make waffles
A crispy dessert is baked from batter, including eggs, sugar, butter and flour. An important stage of preparation is the formation of a homogeneous mass of composite products. The baking time of each waffle depends on the amount of dough consumed per serving. On average, one product takes two minutes. If baking is the basis for future cookies - tubes, then it must be curtailed immediately after cooking. Otherwise, it will quickly cool, becoming fragile and crumbly.
Cookie recipe "Wafer rolls with condensed milk"
For the test:
- butter (margarine) - 180 g;
- eggs - 3 pieces;
- sugar - 120 g;
- flour - 225 g.
For filling:
- 2/3 cans of boiled condensed milk.
Cooking:
- Chop the butter (margarine) in small pieces and melt over a very low heat or in a water bath.
- Combine with sugar.
- Gradually, continuously stirring, add flour, previously sifted several times.
- Introduce the eggs, after which the dough should be slightly beaten. As a result, a liquid homogeneous mass should form.
- Use a tablespoon to measure the right amount of dough and pour on a heated waffle iron.
- Bake the product for about two minutes, periodically checking its condition.
- Place the finished cookies on baking paper and immediately roll up in the shape of a tube. Many for this purpose use a regular pencil coated with several layers of foil.
- After cooling, start the workpiece with condensed milk using a cornet or a confectionery syringe.
About 15 pieces of delicious crispy waffles come out of the indicated quantity of products.
Cookie recipe "Wafer rolls with whipped cream"
Let's consider another variant of this fragile dessert. Now we use gentle air cream as a filler.
Dough:
- 3 eggs;
- 120 g butter;
- 120 g of sugar;
- 350 ml of milk;
- 130 g of flour;
- 35 g of starch.
First, beat the sugar with softened butter into a homogeneous air mass. Next, without stopping whipping, we introduce yolks and dry ingredients into the dough. The last step is to add milk. Pour part of the dough onto a well-heated waffle iron and, covering the leaves, bake for 2-3 minutes. We move the finished wafer with a spatula to a convenient surface, for which you can use a regular paper towel. The resulting layer is immediately shaped like a tube.
Filling:
- 300 g cream with a fat content of 30%;
- Powdered sugar - to taste.
Beat chilled cream with a mixer at minimum speed, gradually increasing power. At the stage of soft peaks, add the powdered sugar and beat until solid peaks. The filling is ready. The cooled and rolled wafer layer is filled with an airy creamy mass using a pastry bag or syringe.
Wafer rolls cookies ready!