Problems with my technique in making a Belgian Liege Waffle
I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle.
Is this because I use trimoline instead of honey? Some recipe use baking powder / diet sprite, what is this for?
Also, could I freeze the dough after I mix it with the pearl sugar? How long could the mix dough stay in the freezer?
Best Answer
The reason why your Liege waffle has breadlike texture is that it is supposed to have a breadlike texture.
While currently in America, waffles tend to have a uniform texture with small variations, and everybody has come to expect waffles within this range, in Europe waffles are any dough or batter baked in a waffle iron. I have waffle books which contain waffles made from batter, cookie-dough-style dough, bread-dough-style dough, and others. They are all baked in a waffle iron, but their final texture ends up being similar to bread, cookies, etc., becasue this is how dough works.
Traditional Liege waffles are a type of waffles made from firm yeast dough, like bread. And the texture is more similar to bread than to a standard American waffle. You didn't do anything wrong, you got the result intended by the recipe author.
If you don't like this type of waffle, you should search for a different recipe.
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Why are my liege waffles hard?
Overworking the dough. Mixing the dough excessively will over-develop the gluten and give your waffles a tough texture.Why arent my Belgian waffles crispy?
The problem is moisture. You need some of it to make sure your waffles are tender, but too much and that extra moisture will quickly soften the waffle's outer crust. Buttermilk is also a tricky ingredient because it tends to make a heavier batter, which results in less crispy waffles.Why do my Belgian waffles separate?
If your waffles come out flat, it could be either insufficient heat, dry batter, insufficient batter in the iron, or batter that has been allowed to sit too long prior to cooking.Why are my Belgian waffles tough?
If you're too vigorous, you run the risk of overdeveloping the gluten in the flour which can make waffles chewy or tough; too little and you could be left with lumps. Whisk steadily and not too quickly until the batter looks smooth and thoroughly mixed.Belgian Liege Waffles | BEST Waffles Ever!!
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Answer 2
Sift flour baking powder and salt, seperate eggs, beat yolks add heavy cream, keep beating, stir in flour combo until smooth. in seperate bowl beat egg whites until stiff, fold into batter, refrigerate for half an hour. pour into preheated waffle iron serve with butter and honey. mmmm yummmm, thats just me though
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