Waffle rolls baked in a waffle iron, thenfilled with condensed milk, many of those who were born in the early 80s still remain in favor. Despite the huge number of delicious desserts that filled the pastry, these modest "long-lived" continue to be welcome guests. This article reveals the secret of their preparation.
Low-calorie dough on milk
This wafer tube recipe is different fromothers that contain less calories, so, wafers in combination with cream will not be so pernicious for a figure. Their special highlight is coconut oil, which gives the dough an unusual flavor.
- Two eggs and half a cup of sugar, whisk with a whisk to form a light foam.
- Add to them a glass of warm (not hot!) Milk, a little vanillin and mix again.
- We pour a glass of flour and again knead with a spoon until smooth. At the very end we pour in two articles. spoons of melted coconut oil, better cold pressed - it is more fragrant.
The dough will be quite thin, but so necessary. It is best to bake tubes of small size from such dough; large ones coagulate worse.
Dough for crispy waffles
Most sweet teeth like crispywafer rolls, when biting everything explodes in your mouth with shards of dough and mixed with cream. To bake a success, the dough is usually made with a large number of eggs and a very small amount of fat, because if you don’t put it at all, the straw will be too tight and will not curl up into a thick roll.
The following recipe for waffles, according to user feedback, is considered the most successful:
- Beat five eggs with 200 grams of granulated sugar and 1/3 tsp vanilla sugar to a light foam.
- Melt 200 grams of butter in a water bath and combine with the egg mass.
- Stir in small portions, pour 300 grams of flour and mix thoroughly, so that not even the smallest lumps are present.
The consistency of such a dough for waffles will resemble dough for pancakes or thin sour cream.
For soft tubules
If you want, on the contrary, gentle and soft waffles,which can be sandwiched with a cream in the form of a cake, this option also exists: its secret is potato starch, which is added to the dough, making it softer. The recipe for waffles includes the following cooking steps:
- Three eggs are mixed with a glass of sugar and a small amount of vanillin to flavor the dough.
- 160 grams of good quality margarine or butter is melted in a microwave (or in a water bath) and mixed with eggs. Two or three tablespoons of liquid sour cream are also added there.
- Take one cup of wheat flour and starch, mix and sift through a sieve. Pour in small portions into the oily mixture and knead the dough. It will be pretty thick.
Bake such waffles in the same way as usual:if the tubes are planned, then they are rolled up immediately after removal, and if the wafer cake is then, without waiting for cooling, immediately to coat with cream, then it will be better and faster to soak.
Condensed milk filling
The most common and beloved by many stuffingfor wafer tubes, of course, it is boiled condensed milk or its “Toffee” variety, which is sold ready-to-eat. You can also cook a can of condensed milk to a brown state, but it takes at least two hours. Who wants to wait so much time?
Another common cream, oftenreferred to with the recipe for waffles, buty, but also based on condensed milk. For its preparation, a jar of condensed milk is mixed with 200 grams of butter, whipped with a mixer into a foam. You can add vanilla, but if the dough contains it, then it is not necessary.
Chocolate cream
A similar waffle cream is made with cocoa powder:
- 1 can of condensed milk + 200 grams of oil + 2 tbsp. cocoa spoons.
All mix with a mixer until a homogeneous consistency andcool slightly. If you add a handful of finely chopped walnuts to the cream, then the taste of the tubes will not overshadow anything. At the same time, it is necessary to grind them as small as possible so that you do not suffer with filling the tubes, because if pieces of nuts are stuck in the opening of the pastry bag every thirty seconds, the mood from cooking will be spoiled.
Cream of sour cream with chocolate
This is an amazing cream for wafer rolls, which will surely please the sweet tooth, as it combines all the most delicious things: sour cream, chocolate and nuts. To prepare it you need to take:
- 200 grams of dark chocolate and sour cream;
- 50 grams of powdered sugar;
- three art. spoons of peanut butter (you can use "Nutella").
Melt chocolate in a microwave or water.bathhouse Sour cream mixed with sugar and a little warm on the stove, add chocolate and butter. Carefully remove the cream until smooth and cool slightly. If you fill the tubes with powdered nuts while filling the tubes, the taste of the cream will be more accentuated, and the appearance will be elegant.
Cream with gelatin for wafer cones
Rarely used cooking option due tosome seemingly long process, and cottage cheese is not to everyone’s liking in combination with waffle dough. In fact, you need to be able to properly mix the ingredients using a blender, then the smallest grains of cottage cheese will not be felt.
Pre-soak Art.a spoonful of gelatin in 100 grams of water, allow to swell and heat to dissolve in a water bath. With one lemon, remove the zest and squeeze the juice, mix with 300 grams of cottage cheese and 4 tbsp. Sahara. Beat with a blender until smooth. In a separate bowl, whip the cream into the foam, combine with the curd mass and, at the very least, add the gelatin. Quickly mix and immediately fill the previously baked tubes, otherwise the cream will harden. It will be very effective if you decorate each horn with candied berries, you can use fresh or a piece of marmalade, sticking it into the center of the product.
How to fold the tubules?
In the process of baking wafer tubes intheir waffle iron must be immediately wrapped, giving the desired shape, otherwise after cooling they will harden and nothing will come out. This process is quite laborious, since hot dough sometimes burns fingers, and if there is not enough skill, then the shape of the straw is far from perfect.
In such cases, some cooks recommend the use of gloves, so that hot waffles do not burn their hands. All crispy wafer rolls can be rolled up in the following ways:
- Классический, когда вафля сворачивается ровным с two sides of the roll. And two options are used: a tight roll, when there is little space for the filling - no more than 1 tbsp. spoons, and free, at which the edges of the waffle slightly overlap, forming a large space for filling with cream.
- Horn, in which the tube has a narrow edge and a wide, resembling a socket. It is very effective to fill such tubes with protein cream, which keeps a beautiful shape.
- Mini-tube, for which waffles are baked from one Art. spoons of dough and immediately fold the classic way. Very convenient for decorating desserts.
- Closed cone. The horn, which is immediately filled with cream and a wide edge is wrapped inside, forming a cone. For this molding you need a steady cream of the type of custard or boiled condensed milk.
If you try to bake waffles onrecipes above, trying each with different types of cream, in any case, there is a favorite option, which will be used most often.
