Belgian Waffles Recipe by cookpad.japan
Cooking Instructions 1 Put all the ingredients except for the nib sugar and vanilla oil into the bread machine. Set the machine to bread dough and complete the first rising. 2 When the mixture has come together, add vanilla oil. The dough may seem really sticky and dense at first, but will eventually become nice and shiny. 3 Take the dough out after the first rising is finished. Divide into 8 portions. 4 Mix in the nib sugar. There's no need to form the dough into balls! It's actually better if the nib sugar sticks out rather than being completely folded in. 5 If the dough is too runny, scoop it out with a spoon or a spatula to put directly onto the sandwich maker. 6 Preheat the sandwich maker. Cover the dough with a damp (tightly squeezed) cloth to prevent it from drying up. 7 Bake in the preheated sandwich maker. It will be nice and crunchy if the nib sugar is a little visible on the surface of the dough. 8 Press the edges to test its doneness - it should be a little spongy. It's ready to be served when the surface is golden brown as in the photo! 9 I also tried baking it in different shapes as shown here. 10 I've had a lot of feedback saying that the batter was too runny, so I reduced the amount of milk and eggs. 11 If they get cold, wrap them up in aluminum foil and warm them up in a toaster oven. 1 Put all the ingredients except for the nib sugar and vanilla oil into the bread machine. Set the machine to bread dough and complete the first rising. 1 Put all the ingredients except for the nib sugar and vanilla oil into the bread machine. Set the machine to bread dough and complete the first rising. 2 When the mixture has come together, add vanilla oil. The dough may seem really sticky and dense at first, but will eventually become nice and shiny. 2 When the mixture has come together, add vanilla oil. The dough may seem really sticky and dense at first, but will eventually become nice and shiny. 3 Take the dough out after the first rising is finished. Divide into 8 portions. 3 Take the dough out after the first rising is finished. Divide into 8 portions. 4 Mix in the nib sugar. There's no need to form the dough into balls! It's actually better if the nib sugar sticks out rather than being completely folded in. 4 Mix in the nib sugar. There's no need to form the dough into balls! It's actually better if the nib sugar sticks out rather than being completely folded in. 5 If the dough is too runny, scoop it out with a spoon or a spatula to put directly onto the sandwich maker. 5 If the dough is too runny, scoop it out with a spoon or a spatula to put directly onto the sandwich maker. 6 Preheat the sandwich maker. Cover the dough with a damp (tightly squeezed) cloth to prevent it from drying up. 6 Preheat the sandwich maker. Cover the dough with a damp (tightly squeezed) cloth to prevent it from drying up. 7 Bake in the preheated sandwich maker. It will be nice and crunchy if the nib sugar is a little visible on the surface of the dough. 7 Bake in the preheated sandwich maker. It will be nice and crunchy if the nib sugar is a little visible on the surface of the dough. 8 Press the edges to test its doneness - it should be a little spongy. It's ready to be served when the surface is golden brown as in the photo! 8 Press the edges to test its doneness - it should be a little spongy. It's ready to be served when the surface is golden brown as in the photo! 9 I also tried baking it in different shapes as shown here. 9 I also tried baking it in different shapes as shown here. 10 I've had a lot of feedback saying that the batter was too runny, so I reduced the amount of milk and eggs. 10 I've had a lot of feedback saying that the batter was too runny, so I reduced the amount of milk and eggs. 11 If they get cold, wrap them up in aluminum foil and warm them up in a toaster oven. 11 If they get cold, wrap them up in aluminum foil and warm them up in a toaster oven. 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