Gastroback DESIGN WAFFELEISEN ADVANCED EL Bedienungsanleitung Seite 38

GOOD NIGHT WAFFLES
Most of the mixing for these waffles is
done the night before. In the morning,
just mix in the eggs, vanilla and a pinch
of baking soda while the waffle maker
is heating. Leftover batter may be cove-
red and kept in the refrigerator for up to
three days. Heat your waffle maker in
the morning, stir the batter and have a
freshly baked waffle for breakfast.
Makes 6 waffles:
120 ml lukewarm water
1 sp granulated sugar
2¼ tsp active dry yeast (1 yeast packet)
472 ml whole milk, warmed
½ cup (ca. 115 g) unsalted butter, mel-
ted and cooled
1 tsp salt
2 cups (ca. 240 g) all-purpose flour
2 large eggs, lightly beaten
2 tsp vanilla extract
¼ tsp baking soda
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The night before, or at least 8 hours
before baking, combine the warm water,
granulated sugar and yeast. Let stand
10 minutes, until foamy.
Stir in the warm milk, melted butter and
salt. Beat in the flour until smooth (this
may be done using a hand mixer on low
speed). Wrap bowl tightly with plastic
wrap and let stand overnight (or for 8
hours) on the countertop – do not refri-
gerate.
When ready to bake, preheat your
wafflemaker on setting 4 or preferred
setting*(green indicator light will be illu-
minated when preheated).
While the waffle maker is heating, stir
the eggs, vanilla and baking soda into
the batter. Bake upon the instructions
described in ´Usage`. Serve with sli-
ced fresh fruit, jam, powdered sugar,
a warm fruit syrup, or whipped cream.