Wafer rolls baked in a waffle iron, then filled with condensed milk, are still in favor with many born in the early 80's. Despite the huge number of delicious desserts that filled the pastry shops, these modest “centenarians” continue to be welcome guests. This article reveals the secret of their preparation.
Low calorie dough in milk
This recipe for wafer rolls differs from others in that it contains fewer calories, which means that wafers in combination with cream will not be so fatal to the figure. Their special highlight is coconut oil, which gives the dough an unusual flavor.
- Beat two eggs and half a glass of sugar with a whisk until a light foam forms.
- Add to them a glass of warm (not hot!) Milk, a little vanillin and mix again.
- Pour a glass of flour and knead again with a spoon until smooth. At the very end we pour in two tbsp. tablespoons of melted coconut oil, better than cold pressed - it is more aromatic.
The dough will be quite liquid, but so necessary. It’s best to bake small tubes from this dough; large ones are less likely to fold.
Crispy Waffle Dough
Most sweet tooths like crunchy wafer rolls, when when bitten off everything explodes in the mouth with pieces of dough and mixes with cream. To make the baking successful, the dough is usually made with a lot of eggs and a very small amount of fat, because if you do not put it at all, the tube will be too tight and will not curl into a tight roll.
The following recipe for waffle rolls, according to user reviews, is considered the most successful:
- Beat five eggs with 200 grams of granulated sugar and 1/3 teaspoon of vanilla sugar until light foam.
- Melt 200 grams of butter in a water bath and combine with egg mass.
- In small portions, stirring, pour 300 grams of flour and mix thoroughly so that there are not even the smallest lumps.
The consistency of such a dough for wafer rolls will resemble a dough for pancakes or thin sour cream.
For soft tubes
If you want, on the contrary, soft and soft waffles that can be layered with cream in the form of a cake, then this option also exists: its secret is potato starch, which is added to the dough, making it softer. The recipe for wafer rolls includes the following stages of preparation:
- Three eggs are mixed with a glass of sugar and a little vanilla to flavor the dough.
- 160 grams of good quality margarine or butter is melted in a microwave (or in a water bath) and mixed with eggs. Two or three tablespoons of liquid sour cream are added there.
- Take one glass of wheat flour and starch, mix and sift through a sieve. Pour in small portions into the oily mixture and knead the dough. It will be quite thick.
Bake such wafers as usual: if they are planned, they curl immediately after removal, and if the waffle cake, then without waiting for cooling, immediately coat with cream, then it is better and faster to soak.
Condensed Milk Filling
The most common and beloved by many filling for wafer rolls is, of course, boiled condensed milk or its variety "Toffee", which is sold ready to eat. You can also cook a can of condensed milk to a brown state, but it takes at least two hours. Who wants to wait so much time?
Another common cream, often mentioned with a recipe for wafer rolls, is butter, but also based on condensed milk. For its preparation, a can of ordinary condensed milk is mixed with 200 grams of butter, whipped with a mixer into the foam. You can add vanilla, but if the dough contains it, then this is not necessary.
Chocolate cream
A similar cream for wafer rolls is prepared with the addition of cocoa powder:
- 1 can of condensed milk + 200 grams of oil + 2 tbsp. tablespoons of cocoa.
Mix everything with a mixer until a homogeneous consistency and cool slightly. If you add a handful of finely chopped walnuts to the cream, then the taste of the tubes will no longer be eclipsed. At the same time, it is necessary to grind them as small as possible so as not to be tormented later with filling the tubes, because if pieces of nuts get stuck in the opening of the pastry bag every thirty seconds, the mood from the preparation will be spoiled.
Cream of sour cream with chocolate
This is an amazing cream for wafer rolls, which will surely please the sweet tooth, as it combines all the most delicious: sour cream, chocolate and nuts. To prepare it, you need to take:
- 200 grams of dark chocolate and sour cream;
- 50 grams of powdered sugar;
- three tbsp. tablespoons of peanut butter (you can use Nutella).
Melt the chocolate in the microwave or in a water bath. Mix sour cream with sugar and heat a little on the stove, add chocolate and butter. Thoroughly squeeze out the cream until smooth and cool a little. If, when filling the tubes, sprinkle the top with crushed nuts, the taste of the cream will be more emphasized, and the appearance will be elegant.
Cream with gelatin for waffle cones
A rarely used cooking option due to some apparent duration of the process, and not everyone likes cottage cheese in combination with waffle dough. In fact, you need to be able to mix the ingredients correctly using a blender, then the smallest grains of cottage cheese will not be felt.
Soak Art. a spoonful of gelatin in 100 grams of water, allow to swell and heat until dissolved in a water bath. Remove the zest from one lemon and squeeze the juice, mix with 300 grams of cottage cheese and 4 tbsp. Sahara. Beat with a blender until smooth. In a separate bowl, whip the cream into foam, combine with the curd mass and, at the very least, introduce gelatin. Mix quickly and immediately fill the previously baked tubules, otherwise the cream will harden. It will be very effective if you decorate each horn with candied berries, you can fresh or a piece of marmalade, sticking it in the center of the product.
How to fold the tubes?
In the process of baking wafer rolls in a waffle iron, they must be immediately wrapped, giving the desired shape, otherwise they will freeze after cooling and nothing will come of it. This process is quite laborious, as hot dough sometimes burns fingers, and if dexterity is not enough, then the shape of the tube turns out to be far from perfect.
In such cases, some chefs recommend using gloves so that the hot waffles do not burn their hands too much. All crispy wafer rolls can be rolled up in the following ways:
- Classic when the waffle is rolled evenly on both sides. Moreover, two options are used: a tight roll, when there is not enough space for the filling - no more than 1 tbsp. spoons, and free, in which the edges of the wafer slightly overlap, forming a large space for filling with cream.
- A horn in which the tube has a narrow edge and a wide, resembling a socket. It is very effective to fill such tubes with a protein cream that keeps a beautiful shape.
- Mini-tube for which wafers are baked from one art. tablespoons of dough and immediately fold in the classic way. It is very convenient for decorating desserts.
- Closed cone. A horn that immediately fills with cream and a wide edge is wrapped inward, forming a cone. For such a molding, you need a stable cream like custard or boiled condensed milk.
If you try to bake wafer rolls according to the recipes above, trying each with different types of cream, then in any case you will find your favorite option, which will be used most often.