What's wrong with my technique in this Belgian Liège Waffle recipe?
I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit?
- During the butter-adding phase in step 5, my dough typically balls up on the paddle very early on, even before the second mixing. What could be the most likely culprit? It drives me crazy that I can never get this step right!
- What's the point of resting the dough for 1 minute between mixings in step 5?
- What's the point of letting the batter bubble up in step 3?
- Why refrigerate the dough overnight? Couldn't it be used to make waffles right after the 4-hour rising?
Thank you!
Best Answer
the amount of flour is likely the culprit. Flour is very sensitive to moisture and can change volume a surprising amount so that the two cups may not be two cups. Also make sure you are not scooping the flour out with your measuring cup, but filling it with another implement before leveling off the top with a straight edge.
As you are after a not-quite-bread-like consistency, even though you are using high-gluten flour (in the bread flour called for) you don't want a full bread-like texture
Letting the yeast rise
Many sweet breads do something similar. Cinnamon buns for example. It again affects the crumb and texture of the final product. It also slows down the yeast as it notes in the recipe when you refrigerate for just a little bit. The rise the next morning should give you nice small bubbles.
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What is wrong with my waffle batter?
When your waffles are dense, it means that you're not lightening the batter properly. To lighten the batter, you're going to need to separate egg yolks from egg whites and then whip your egg whites to froth them up. With the egg whites whipped, you're going to need to just fold them back into the batter.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 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.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.Rnbstylerz \u0026 AREES - WHAT
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