Crisp, soft and zero failure ｜ black sesame milk waffle-You Are Foodie

By Abigail
52

Crisp, soft and zero failure ｜ black sesame milk waffle

Today, I made a family version of the zero failure waffle. It's crisp outside and soft inside. It's rich in milk. It's delicious. Give yourself a beautiful afternoon tea.Like me, you can also add your favorite nuts, chocolate sauce, etc. to make the taste richer!

Main Ingredients

low-gluten flour 100g
egg 2

Auxiliary Ingredients

Seasonings

berry sugar 20g

1. If the egg yolk paste is too thick, add some milk appropriately;2. Corn oil can be changed into butter or coconut oil, but it needs to be melted into liquid;3. The article comes from @ water pity.

Step 1 . Prepare all the ingredients.

Step 2 . The protein is separated from the egg yolk, and the protein is directly put into the cooking machine mixing bucket, which must be free of water and oil.

Step 3 . Drop in a few drops of lemon juice.

Step 4 . Start the cook machine.

Step 5 . Whisk until dry and foaming, and add fine granulated sugar three times during the whisking process.

Step 6 . Add corn oil, milk and condensed milk into the egg yolk in turn.

Step 7 . Stir evenly with an egg beater at low speed.

Step 8 . Sift in low gluten flour.

Step 9 . Mix well again.

Step 10 . Add one-third of the protein cream, draw the Z word with the egg whip, and mix well. If you can't see the protein cream, add another one-third of the protein cream, and mix well in the same way.

Step 11 . Pour it back into the basin of protein cream and mix it well as before.

Step 12 . Pour in black sesame seeds.

Step 13 . Simply mix well.

Step 14 . Warm up the waffle machine and apply a little oil appropriately.

Step 15 . Pour in batter.

Step 16 . Bake slowly over medium heat.

Step 17 . Just come out.

Step 18 . You can sprinkle with your favorite nuts or sauce.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!