Okay, it's been a while since my last post, but that's because it had been a while since I attempted for the elusive fluffy Belgian waffle. Well, the wait was worth with! This weekend was a breakthrough. woohoo.
I used pretty much the same recipe i've been working on, although i'm still a little bit off on my butter gram to tablespoon conversion, but when i folded in the beaten egg whites, i barely mixed them. As most bakers probably know, very gently folding in the egg whites makes all the difference in producing light fluffy baked goods.
Whereas before the waffles took forever to turn golden brown, these were done when the timer went off...The result: a golden fluffy Belgian waffle. I will say there is room for improvement still. They could be lighter, a bit tastier, but all in all...a great improvement. See recipe below.
1 cup of flour
5 egg yolks
smidge of salt
3 ounces powdered sugar
1 tbsp vanilla extract/sugar combo (i actually used the Oetker sugar packet this time, but added in some vanilla extract on top)
5 tbsp of real butter
250 ml of warmed milk
4 egg whites
Sift flour. Make a small hole in the middle of the flour for the egg yolks, salt, powdered sugar and vanilla sugar. Mix these ingredients. In the meantime, warm the milk on medium/low heat, melting the butter in the milk. Definitely get this started at the beginning so it's ready to add as soon as you mix the egg and flour. I find the extra moisture is helpful in getting the batter smooth. Finally, whip the egg whites and then gently gently gently fold into the batter. You're ready to start cooking waffles!
