Gastroback ADVANCED CONTROL Bedienungsanleitung Seite 59

TRADITIONAL BELGIAN LIÈGE
SERVES
16
WAFFLES
Ingredients Method
• 200 g softened butter 1. Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15
• 2 large eggs minutes to activate.
• 50 g raw sugar
2. Place flour, salt, butter, remaining sugar, vanilla extract and eggs into a bowl of an electric
• 150 g Belgian pearl sugar
mixer. Using the dough hook, beat until mixture looks crumbly.
• 120 ml warm milk
3. Add warm milk and mix a little more to incorporate.
• 575 g plain flour
4. Add activated yeast mixture and mix until dough doesn't stick to the sides of the bowl.
• Vanilla extract to taste
Cover with a clean cloth and rest for 10 minutes.
• 7 g sachet dry yeast powder
• ½ teaspoon salt 5. Add pearl sugar and gently knead through until evenly distributed.
6. Let the dough rest for 1 hour and the cut it into 80g balls.
Serve with maple syrup and whipped
7. Select BELGIAN waffle setting and select 4 on the browning control dial.
butter or cream
8. Preheat until orange light flashes up and the words HEATING disappear.
9. Place a ball of dough into each waffle square and close lid to cook. Repeat with remaining dough.
10. Serve with generous lashings of whipped butter or cream and maple syrup.
116
PREPARATION COOK
20 20
MINUTES MINUTES
STICKY DATE AND BUTTERSCOTCH SAUCE
SERVES
8
WAFFLES
Ingredients Method
• 300 g pitted dates, chopped 1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5
• 360 ml water minutes. Cool and stir through bi-carb soda. Stand for 10 minutes.
• 1 teaspoon bi–carb soda
2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined.
• 200 g unsalted butter, melted
3. Combine flour and sugar into a large mixing bowl and make a well in the centre.
and cooled
4. Carefully whisk in egg milk mixture followed by the softened date mixture to form a
• 240 ml milk
smooth batter.
• 75 g raw sugar
• 4 eggs
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
• 360 g self-raising flour
6. Preheat until orange light flashes up and the words HEATING disappear.
• 2 teaspoons vanilla extract
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Set aside.
Butterscotch sauce
8. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and
• 100 g butter
stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy.
• 225 g brown sugar
• 300 ml cream
9. Serve waffle drizzled with butterscotch sauce and a scoop of ice cream.
Vanilla ice cream or cream to serve
PREPARATION COOK
25 10
MINUTES MINUTES
117