Gastroback 40969 DESIGN ADVANCED Bedienungsanleitung Seite 56

3 large eggs, separated
+ 1 egg white
1/3 cup (approx. 75 g) sugar
236 ml milk
8 tablespoons unsalted butter, melted
and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Heat ½ of the water to lukewarm.
NOTE: Do not use water that is too hot
because the yeast wont rise. In a sepa-
rate bowl dissolve the yeast in the water
with a pinch of the sugar from the reci-
pe; let stand 5 to 10 minutes, until the
mixture begins to foam.
Operate according to the instructions
›Operating‹. Rinse the bowl with warm
water before usage. Assemble the whisk.
Add egg yolks, egg white and sugar to
bowl, lower motorhead, attach splash
guard and mix on slow speed until just
combined. Add remaining water, milk,
oil and vanilla by turns sideways and
mix until the mixture is smooth. Turn off
the appliance, remove splash guard,
rise the motorhead disassemble whisk
and assemble beater. Lower the motor-
head, attach the splash guard and add
flour sideways. Beat until smooth. In
separate bowl beat the egg whites until
stiff peaks form. Turn off the appliance,
remove splash guard, rise the motor-
head, add egg whites to mixture. Lower
the motorhead, attach the splash guard
and slowly fold the egg whites into the
batter. Let the batter stand for 1 hour,
stirring every 15 minutes.
Turn off the appliance, remove splash
guard, rise the motorhead and prepare
your waffles according to the instruc-
tions of your wafflemaker. Serve with
whipped cream, fruit, jam, powdered
sugar, or a warm fruit syrup.
Gingerbread belgian waffles
These waffles have the flavour of just-
baked gingerbread and are delicious
served with fresh fruit or caramelised
apples and pears.
Makes 6 waffles:
118 ml
1 teaspoon
2¼ teaspoons active dry yeast (1
packet)
1½ cups
1 cup
¼ cup
3 cups
¼ teaspoon
1 teaspoon
¼ teaspoon
ped
472 ml
3
½ cup
1 teaspoon
Measure water into the bowl.
NOTE: Do not use water that is too hot
because the yeast wont rise. Add 1
teaspoon granulated sugar and yeast;
stir to dissolve. Let stand 10 minutes.
In a separate bowl, combine the flour,
shortbread biscuit crumbs, ¼ cup sugar,
salt, ginger, and lemon zest; stir to com-
bine.
Operate according to the instructions
›Operating‹. Assemble the whisk. Add
milk, egg yolks, melted cooled but-
ter, and vanilla to yeast mixture, low-
er motorhead, attach splash guard and
mix on slow speed until smooth. Turn
56
warm water
granulated sugar
(approx. 180 g) all-pur-
pose flour
(approx. 250 g) short-
bread biscuit crumbs
(approx. 55 g) granula-
ted sugar
(approx. 360 g) sifted
flour
salt
ground ginger
lemon zest, finely chop-
warm milk
large eggs, separated
unsalted butter, melted
and cooled
vanilla extract