How to make wafer paper?
I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates).
This seems to be too basic to be mentioned in usual recipes. Internet search results are so much spammed by recipes using wafer paper that it appears impossible to find clear instructions on how to make the paper itself.
I found only generic instructions like "Use flour and water, maybe sugar salt. Bake."
"Use flour and water" also applies to making pizza or bread and I would prefer to avoid too much experimentation.
How do I choose the ratio between flour and water? What type of flour should I use? How long and at what temperature to bake?
I know this requires experimentation, I am mainly looking for a starting point to reduce the parameters to try.
Best Answer
As recipe writing is off-topic here, the starting point to reduce the parameters is to look for recipes containing "Sacramental bread recipe", "unleavened communion bread recipe", or even "edible paper recipe".
Just ensure to enclose the search items in-between double quotes (copy-paste the search terms above) and if you find a real church recipe, substitute the biblical grains like Spelt, Khorasan_wheat, ... by organic white flour without any additives if you cannot find the original easily and use a little less water.
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How do you make homemade wafer paper?
Make Edible Paper in 3 Easy StepsWhat is wafer paper made out of?
Wafer paper (a.k.a. rice paper) is made from potato and is used mostly for accents that stand off a cake and hold their shape more reliably than an icing sheet. Wafer Paper comes in six bright colors and white and has a slight vanilla flavor.Is wafer paper the same as rice paper?
Wafer paper (also known as rice paper) is a starch based material, made from potato or rice starches. It is a stiff but slightly transparent material, with some of the thicker sheets measuring up to 0.6mm in thickness.How do you make edible rice paper?
To make your own edible rice paper, whisk together rice flour, potato starch, water and salt until it becomes a glue-like paste. Then, cover a plate with plastic wrap and stretch it across the top until it fits tightly over the plate.How to make wafer paper edible lace for cake decorating | Anna Astashkina
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Answer 2
What is THE most important part of baking oblates is how you bake them. You need to put them in tight space so they come out thin and crispy. The temp is usually described as "very very hot" as you bake them for a short time. Usual recipe is:
- x spoons (soup spoons) of oil
- 5 times of oil measured in cups of flour
- x+2 spoons of powdered sugar
- Water - the amount of water should be used to make runny dough. a little more than crepes
So for example 3 spoons of oil is 1,5 cups of flour, 1/4 cups of powdered sugar.
The 'waffle maker" is usually heated over open flame and kept over that flame for the whole process, you just flip the press on the other side.
If you have pancake pan you can use it, just put a dash of the dough and spread it as thin as you can with some tool.
Answer 3
What you want to achieve is a very thin layer of batter that bakes to a crispy wafer. It's very comparable to baking Crêpes, where a rather liquid batter is spread out over a hot plate to create very thin pancakes.
I'd take the same approach here: Mix the given ingredients into a batter that is liquid enough to be spread very thin but thick enough to not run all over the place.
I assume (without having experiemented with it) that substituting some flour with starch may yield wafers more similar to commercially available products.
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Images: SHVETS production, Ketut Subiyanto, Maria Orlova, SHVETS production