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6
Wafe Baking Tips
• Most recipes can be easily halved or doubled.
• Do not open the Wafe Maker during the rst minute of baking or the wafe will separate.
Completely cook the wafe before removing.
• When a wafe is done, the top lid should lift easily. Lift gently; if it pulls, continue cooking
for30seconds and test again.
• When preparing wafe batter, do not over-mix or wafes will be tough.
Stir batter only until largelumps of dry ingredients disappear. Some lumps are ok.
• The optimal amount of batter to produce a full-shaped wafe, without overowing,
will vary withdifferent wafe batters.
• For more evenly shaped wafes, spread thick batters to the outer edge of the lower cooking plate
using a heat-proof rubber spatula or other non-metallic utensil before closing the lid.
• Cake-based wafes are more tender than regular wafes, and may require more care when
removing from the Wafe Maker. Wearing oven mitts, use a spatula to support wafes when
removing from the Wafe Maker.
• To retain crispness, move baked wafes to a paper napkin or a wire cooling rack to absorb any
condensation. To keep wafes hot, place in an ovenproof dish on an oven rack and warm at about
200-250°F (90-120°C). Wafes will keep for about 20 minutes before they begin to dry out.
• Cooled wafes can be re-warmed and re-crisped individually by returning to hot Wafe Maker.
Place wafes on lower cooking plate so grooves match; close lid and heat for 1 to 2 minutes,
watching carefully to prevent burning.
• Baked wafes freeze well. Cool wafes completely on a wire rack. Store in a plastic freezer bag or
ina covered container, separating wafes with wax paper.
• Reheat frozen wafes in a toaster oven, 300ºF oven or wide-mouth toaster until hot and crisp.
For lower sugar wafes and/or toppings:
• Use sugar substitutes.
• Use organic agave nectar.
• Use low-sugar preserves, marmalades or jellies.
• Use macerated dried fruits such as gs, dates, prunes.
• Use apple or mango sauce.
• Use sugar-free maple syrup.
For lower fat, lower cholesterol wafes:
• Use skim milk, almond milk, coconut milk, soy milk, etc.
• Adapt recipes by eliminating egg yolks.
• Always use liquid vegetable oils such as canola, corn or sunower, instead of butter.
For higher ber wafes:
• Substitute half of the recipe white our with whole-wheat our.
• Substitute one-quarter of the recipe white our with wheat or oat bran.
• Use macerated high-ber dried fruits such as gs, dates, baby prunes.
17264_BELLA_4 Waffle Square_IM_R0.indd 617264_BELLA_4 Waffle Square_IM_R0.indd 6 2021-01-14 1:03 PM2021-01-14 1:03 PM
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