Recipes - Unold 48321 Bedienungsanleitung

recIPeS

1. All recipes serve 8 – 10 waffles/doughnuts.
2. We recommend a medium to high temperat-
ure adjustment.
3. Instead of using superfine flour, all recipes
may be also prepared with wholegrain wheat
or spelt flour. In this case, use approx. 15 %
more liquid and leave the dough to soak
30 minutes before you start baking.
4. To vary the taste of the sweet dough, try
to add either 2 cl rum or Amaretto, 1 tbs.
of grated lemon peel, ½ a small bottle of
butter-vanilla flavouring, 3 tbs. of finely
chopped nuts or almonds. The taste of the
spicy dough may be changed by adding
2 – 3 tbs. of finely chopped herbs, grated
cheese or roast ham, 1 tsp. of curry, caraway
or 1 tbs. of linseed.
5. The dough should be less liquid than
normal in case you want to prepare waffle or
doughnut lollies.
6. Greasing of the baking plates is not
necessary for most of the recipes. If you
use a dough with little or no fat, grease the
baking plates. Grease the baking plates with
heat resistant margarine (no diet margarine)
using a pastry brush.
7. Heat the appliance up until the green
indicator light lights up. Grease the baking
plates, if necessary. Fill the indicated
amount of dough into the moulds in the
lower baking plate using a tablespoon.
Smooth the dough out using a wooden
spoon, close the appliance and bake the
waffles or doughnuts until they are golden
brown.
8. Separating egg white and yolk, whipping the
egg white and folding into the dough at the
end makes the waffles especially light and
airy (not with yeast dough).
9. The thicker the dough, the lighter the
doughnuts will be.
10. Let the waffles and doughnuts cool down
on a cake cooler, if you do not eat them
immediately. If you put one upon another
they will become soggy.
simple yeast waffles
150 g of butter, 4 eggs, 350 ml of lukewarm
milk, 1 tbs. of sugar, 1 pack of vanilla sugar,
250 g of flour, 1 pack of dry yeast
Mix the flour and yeast. Add the other ingredients
and stir to a smooth dough. Leave the dough
20 –30 minutes, then use for baking.
14
cream waffles
4 eggs, 5 tbs. of sugar, 300 ml of cream, 50 g of
butter, 225 g of flour, 1 tsp. of baking powder
Stir all ingredients to a smooth dough.
Buttermilk waffles
125 g of butter, 4 eggs, 1 tbs. of sugar, ¼ tsp.
of cinnamon, 1 pinch of salt, 250 g of flour,
375 ml buttermilk, 1 pack of dry yeast
Stir the butter, eggs, sugar, cinnamon and salt to
foamy consistency. Add the flour and buttermilk
and stir to a smooth dough.
The waffle iron should be greased well for this
recipe.
Quark waffles
150 g of low fat quark, 4 eggs, 100 g of butter,
4 tbs. of sugar, 1 pack of vanilla sugar, 200 g of
flour, 150 ml of milk
Stir the low fat quark, butter, eggs, sugar and
vanilla sugar to foamy consistency. Stir the flour
and milk into the mixture and stir to a smooth
dough.
The waffle iron should be greased well for this
recipe.
spicy waffles
carrot waffles
150 g of butter, 2 tbs. of sugar, 4 eggs, 100 g
of finely grated carrots, 1 pinch of cinnamon,
1 pinch of salt, 250 g of flour
Stir all ingredients to a smooth dough. Instead
of carrots you may also use courgettes.
cheese waffles
120 g of butter or margarine, 3 egg yolks, 5 tbs.
of evaporated milk, 1/8 l of milk, ½ tsp. of salt,
1 pinch of sugar, 75 g of grated Emmental
cheese, 200 g of superfine or whole wheat flour,
3 whipped egg whites, 1 grated onion
Stir the butter and egg yolk to a foamy
consistency, stir in milk, sugar, salt, cheese and
flour. Fold in the whipped egg whites. Add the
grated onion only immediately before baking, as
otherwise the dough will become bitter.
If desired, add 1 tbs. of finely chopped parsley.
Serve with quark with herbs and green salad or
carrot salad.