Belgian Waffles

Belgian Waffles

Servings: Makes 3-4 servings

Procedure:

1. Dry Phase

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

- Mix thoroughly using a spoon or whisk.

2. Wet Phase

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

- Dissolve soy lecithin in warmed milk-butter mixture.

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

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

3. Final Steps

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

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

- Add wet ingredients to the dry mixture.

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

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

- Gently fold each addition. No white streaks.

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

Whipping the Bioalbumen®

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

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

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

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

- Increase to speed 5/5 for 20 seconds.

Cooking the waffles

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

- Gently fold the batter twice before portioning.

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

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

- Close and immediately flip the waffle iron.

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

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

Ingredients

Amount (500g)

• 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