BELGIAN WAFFLE
(Using B & S Sweet Dough Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Sweet Dough Mix |
100.00 |
500.00 |
| Instant Yeast |
1.20 |
6.00 |
| Softened Unsalted Butter |
8.00 |
40.00 |
| Whole Eggs |
20.00 |
100.00 (2 pcs.) |
|
Shortening |
2.00 |
10.00 |
| Margarine |
2.00 |
10.00 |
| Water |
35.00 (+/-) |
176.00 (+/-) |
Toppings: |
||
| Cubed Butter OR
Maple Syrup OR Vanilla or Chocolate Crème Filling Mix OR Instant Whipping Cream Powder OR Fruit Jam |
-As Desired- |
|
PROCEDURE: Straight Dough Conventional Method
- Combine all other ingredients except butter. Mix at low speed for 2 minutes.
- Then, add butter. Mix at full speed until the dough becomes smooth and elastic.
- Rest dough in bulk for 1 to 3 hours or until doubled in size.
- Punch down to deflate. Divide into pieces (Suggested: 30-40 g scaling weight).
- Proof for 1 hour and 30 minutes or to at least doubled in size.
- Preheat the waffle iron. Then, lightly brush with oil.
- Add one piece of dough placed in the center of the iron and close the lid.
- Cook until done.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
