Belgian Waffles

Belgian Waffles

Servings: Makes 3-4 servings

Procedure:

Dry Phase

1. Add All Purpose Flour, Cornstarch, Baking Powder, and Salt to a bowl.

2. Mix thoroughly using a spoon or whisk.

Wet Phase

1. Microwave milk and butter for 35 seconds. Ensure that the milk is already at room temperature and butter is soft.

2. Dissolve soy lecithin in warmed milk-butter mixture.

3. Note: If soy lecithin is clumpy sieve it. But weigh the powder after it’s sieved.

4. In a bowl, add warmed milk, butter and soy lecithin mixture, sunflower oil, glycerin, and sugar. Whisk well (manually).

Final Steps

1. Re-whisk the wet mixture briefly to ensure no separation.

2. Note: For better emulsification, whisk the wet ingredients using an electric mixer for 1 min at speed 1/5 or 2/5.

3. Add wet ingredients to the dry mixture.

4. Using a steel whisk and whisk manually for 10-15 seconds. Do not overmix; small clumps are okay; no dry flour pockets.

5. Fold in the whipped Bioalbumen® mixture in three additions using a flexible spatula.

6. Gently fold each addition. No white streaks.

7. Let the batter rest for 3 minutes before portioning and cooking.

Whipping the Bioalbumen®

1. Add Bioalbumen® and cream of tartar into a mixing bowl.

2. Using an electric whisk, mix at speed 1/5 for 1 minute.

3. After 1 minute, increase to speed 3/5 for 2 minutes. Add super-fine sugar in increments during this stage.

4. Increase to speed 4/5 for 1 minute 40 seconds.

5. Increase to speed 5/5 for 20 seconds.

Cooking the waffles

1. Preheat the waffle iron for 7 minutes at 2/5 heat. The plates should be around 170-180C for best waffles.

2. Gently fold the batter twice before portioning.

3. Pour the batter into the center of the waffle iron.

4. Using a flexible brown rubber spatula, spread the batter evenly to reach the edges.

5. Close and immediately flip the waffle iron.

6. Start the timer and cook for 5 minutes and 10 seconds.

7. After 5 minutes and 10 seconds, flip the waffle iron back and carefully remove the waffle.

Ingredients

Amount (grams)

• Bioalbumen®5.37
• Cream of Tartar0.25
• Water27.93
• Ultrafine Sugar10.95
• Whole Milk202.64
• Butter9.86
• Sunflower Oil50.93
• Soy Lecithin1.20
• Vegetable Glycerin5.48
• Granulated Sugar35.05
• All Purpose Flour136.92
• Cornstarch6.02
• Baking Powder5.75
• Salt1.64