Do you like Waffle?

The classic matching of waffles

Waffle Cake + Sandwich: A combination of fresh fruits and vegetables, salad dressing or butter, sandwiched between two slices of waffle cake, can enjoy a simple and nutritious convenience, delicious.

Waffle Cake + Delicious Sauce: Waffle cake coated with your favorite sauces, salads, fresh and smooth, mellow fragrance, happy and hearty blossom.

Waffle Cake + Cheese + Kiwifruit: Cheese is known as "gold" in dairy products, and is the most calcium-containing dairy products; Kiwifruit, king of VC. Apply the cheese to the waffle box and decorate the kiwifruit slices. It's nutritious and delicious.

Waffle Cake + Ice Cream: It's the favorite dish of European gourmets. It's cool and refreshing, romantic and pleasant, with a unique flavor.

Waffle Cake + Durian: The enthusiastic mix of durian and mellow fragrant waffle is a new product of Waffle Bant coffee.

Waffle Cake + Mango: Sweet mango blossoms in the lip and teeth layer by layer. It tastes wonderful.

Waffle Cake + Yogurt + Strawberry: Strawberry is rich in VC. Yogurt meets Waffle. How can you miss the time when you fall in love with sweet fragrant milk and fresh strawberry fruit?

Classic Waffles Recipe

Ingredients

25 m

5 servings

2 cups all-purpose flour1 teaspoon salt4 teaspoons baking powder2 tablespoons white sugar2 eggs1 1/2 cups warm milk1/3 cup butter, melted1 teaspoon vanilla extracted all ingredients to list

Directions

In a large bowl, mix together flour, salt, baking powder, and sugar; set aside. Preheat waffle iron to the desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter, and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Some Types

1. Brussels waffles are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast; occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread. Variants of the Brussels waffles – with whipped and folded egg whites cooked in large rectangular forms – date from the 18th century.

2. The Liège waffle is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.

3. Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium. The original recipe is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour and mix it in a bowl with salt and one ounce of brewer's yeast barm. Moisten it completely with warm milk. Then whisk fifteen egg whites and add that to the mixture, stirring continuously. Incorporate "un livre" (490 grams or 1.1 pounds) of fresh butter, and let the batter rise. Once the batter has risen, take your heated iron, made expressly for these waffles, and wrap some butter in a cloth and rub both sides of the iron with it. When the iron is completely heated, make your waffles, but do so gently for fear of burning them. Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top.

4. American waffles vary significantly. Generally denser and thinner than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape. Like American pancakes, they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew. They may also be served as desserts, topped with ice cream and various other toppings.

5. Bergische waffles, or Waffles from Berg county, are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense than Belgian waffles, always heart-shaped, and served with cherries, cream and optionally rice pudding as part of the traditional afternoon feast on Sundays in the region.

6. Hong Kong style waffle, in Hong Kong, called a "grid cake" or "grid biscuits" (格仔饼), is a waffle usually made and sold by street hawkers and eaten warm on the street. It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle, and then it is folded into a semicircle to eat. Eggs, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon, are used in the recipe and create various colors. Another style of Hong Kong waffle is the eggette or gai daan jai, which have a bell-shaped pattern.