Make ice cream waffles yourself
So, now I want to tell you how I do my own ice cream waffles / sponge cake.
ingredients
- 500 g (250 g) candy
- 750 ml (500 ml) of boiling water (to dissolve the candy) and
- 250 g (125 g) butter (equal to pure and dissolve)
Now you have to wait until everything cools down a bit.
- 500 g (250 g) of flour and
- 2 (1) Stir egg
- I have used the numbers written in (parentheses) because otherwise it is too much for me. Pictures 1 + 2 show the waffle irons that are available to me.
- The round is a croissant iron.
- The rectangular, has the two shaped iron for replacement, to.
Yes, I am weighing this recipe down on the pictures 3-6.
On picture 4 you can see how much it has become, now off in the fridge.
It would be very nice if it can be for 24 hours, but not necessarily! At least 2 hours!
(I have already had the pot in the fridge until 1 week, nothing happened, we are only 2 people and we do not eat the particles every day.)
Workplace is now being prepared:
- I have, as you can see, 4 wave-shaped baking bowls, (picture 8) which I like to use.
- You can also take ordinary ceramic bowls, either let it slip in the cookie or over it as I do.
- (Picture 9) I use clarified butter for brushing the plates.
- (Figure 10) The keys are 15 cm in diameter from one shaft to the other.
preparation
- (Picture 11) Dab on the fully heated plate and circle with the trowel, you can see well.
- (Picture 12) he should already look like that. Gladly a little brown, just not dark brown, you might think he is burned.
- In pictures 13 and 14 you can see how I do it.
- (1 to put the biscuit on it and the 2 I put over it for a short time, so that all sides adapt well.)
- (Picture 15 and 16), the same with the croissant, drum-laying and let stand briefly, pull out, done.
- (Picture 17) you can see both parts well.
- (Pictures 18-21) These little things are great to fill with creams and even puddings.
I have not taken the nuts now, but surely you can see that well enough?
Oh yes:
If you do not need ice-cream bowls and or croissants, you can fill in a little more water (about 150-200 ml) and use the round iron, then they will be tender and also holey. Then just roll up and put in a cookie jar, they stick with closed box ... 2 days, well longer, just not with us. ;)
I leave times, because of the rest periods.
