The best things always happen at the weekend table, we can relax by eating chocolate waffles. Chocolate waffles is crispy on the outside, soft and tender on the inside, rich in flavor and slightly sweet. Paired with some ice cream, the combination of flavors is unbeatable!
Chocolate waffles are made with melted chocolate, and the finished product is chocolate-colored. The appearance is not much different from normal waffles. It smells like chocolate when you eat it.
Chocolate waffles are indeed an extremely practical and versatile treat. It is good for breakfast, it is also good as a snack for lunch, and it can also replace slices of bread and toast.
You can make one in your spare time and enjoy it beautifully, without worrying about any bad additives or preservatives in it. Let's see how it is done.
raw material:
110g medium flour
cocoa powder 30g
4g baking soda
6g baking powder
1/8 teaspoon salt
50g sugar
210ml buttermilk
1/2 teaspoon vanilla extract
1 egg
3 tablespoons oil
· To make buttermilk: Mix 2.5 teaspoons of lemon juice or white vinegar with 210ml of milk and let stand for 5-7 minutes.
· Combine medium flour, cocoa powder, baking powder, baking soda, sugar and salt in a large bowl, stir and set aside.
· Combine buttermilk, vanilla extract, eggs and oil in another bowl.
· Combine wet and dry, stirring until fully combined.
· Add an appropriate amount of batter to the preheated waffle maker, preheat the oven to 90°C, and bake for 10 minutes.
· Turn off the machine, cool flat on the grill (do not stack), then store in the freezer, take it out to thaw naturally before eating it next time, and rebake it in a pan or oven.
· Add some chocolate shavings, sliced almonds, a bit of nut butter on top, and a scoop of ice cream, and you're done.
In addition to this method, there is another method of chocolate waffles, which is filled with chocolate waffles, which has a richer taste and takes less time to make. We can also try it.
170g low-gluten flour
30g caster sugar
50g whole egg liquid
50g milk
1g salt
2g high sugar tolerant yeast
30g butter
18 chocolate bars
· Mix all the ingredients in the dough ingredients and knead into a smooth and stretchable dough.
· Put the kneaded dough into a container and cover with plastic wrap. Place in the refrigerator to ferment for about 10 hours.
· Take out the dough and ferment it until it doubles in size.
· Take out the fermented dough, press to release air, pat off the large air bubbles on the edge, and divide the dough into 9 equal parts.
· Roll the dough into a ball, cover with cling film and rest for 10 minutes.
· For the rested dough, take one and flatten it, place 2-3 pieces of chocolate in the center, wrap it up and pinch it tightly.
· Make the other doughs in turn and proof at room temperature for 30 minutes.
· Preheat the waffle maker and place the proofed dough on a baking sheet.
· Cover the lid and leave for about 2 minutes, until both sides are golden brown.
What a joy to eat a crispy and delicious chocolate waffle with a glass of fresh juice during happy hours on the weekend.
