Unold BOWL Instrucciones De Uso página 22

RECIPES
When preparing recipes with rock sugar or cane sugar, dissolve this sugar in the
amount of water specified in the recipe. To do this, heat the water, add the su-
gar and stir until the sugar is dissolved. Because the water evaporates when hea-
ting it may be necessary to add a little more water. However the amount of water
required in this regard depends on how long the sugar solution will be heated.
Then allow the sugar water to cool. Stir all ingredients into a smooth batter.
If not specified otherwise, we use white flour, type 405.
Let the stirred batter sit for approx. 1 hours until all bubbles have disappeared
from the batter. Instead of wheat flour you can also use gluten-free flours. For
example, we have baked waffle cups with „Schär Mix C – gluten-free cake and
cookie flour". The amount of flour remains the same.
Your personal taste determines the bake time and the amount of batter you use.
If your waffle cups are not crispy enough, check whether the green indicator light
is illuminated when ladling in the batter.
The less batter you use the crispier your waffle cups will be. Let the bowl cool
down and harden completely before filling it.
If you want to use stevia instead of sugar, simply replace the TBSP specification
for sugar with a tsp specification for stevia (e.g. replace 5 TBSP sugar with 5 tsp
stevia; attention – in this case the batter will be slightly thinner)
Honey or syrup is used like sugar. When using honey or syrup the sweetening ef-
fect is not as strong, however browning of the waffles is more pronounced.
If you use sugar substitutes, you should turn over the waffle maker after 3 to 4
minutes, because the dough does not rise as much as it does with sugar. By tur-
ning you achieve uniform browning on both sides (turn the appliance 180 de-
grees so that the underside is facing upward).
Basic recipe
For 14 waffle cups
35 g melted butter, 125 g sugar, 1
pinch salt, 1 egg, 225 ml water, 1 pa-
ckage vanilla sugar, 125 g flour
Tip: Waffle cups with a chocolate glaze
are made by melting a chocolate coa-
ting, pouring it into the cups, briefly
shake the cups to distribute the cho-
colate coating uniformly, and then
pour out the residual chocolate cove-
ring. Then let the cups dry. To glaze
the cups on the outside, briefly dip
them into the liquid chocolate cove-
ring, and then let the cups dry.
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Chocolate cups
For approx. 25 waffle cups
350 ml water, 100 g cane sugar, 125 g
melted butter, 250 g flour, 1 TBSP ba-
king cocoa, 1 TBSP ground cinnamon
1 pinch salt, 1 egg
From 350 ml water and 100 g cane
sugar make a sugar solution as descri-
bed above. Work the cold sugar water
and the remaining ingredients into a
smooth batter.