Ingredients

160g cake flour

130g sugar

2 eggs (mine is 65g in shell)

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50g sour cream

130g milk

A pinch of salt

How to make sour cream waffles

Low Sieve the powder and set aside.

Put the egg yolks and protein separately in an oil-free and water-free bowl. Then cover the protein bowl with plastic wrap and refrigerate until ready to use. (See tips for the baking powder version)

Add 10g of sugar to egg yolks and stir evenly with an egg beater, then add sour cream, salt, and milk in sequence, stirring after each addition.

Pour in the sifted low flour and mix with an egg beater in irregular directions until there are no obvious particles. (Whether you want to draw a cross or a horoscope or a Sharingan←.←)

Take out the egg whites from the refrigerator and add 30g of sugar in three batches and beat until wet peaks (lift the egg beater to have a curved hook)

Pour the egg whites into the egg yolk batter and mix evenly with a spatula.

Brush a thin layer of melted butter into the waffle mold, place it on the stove to preheat over low heat until a drop of water disappears immediately, take it off the heat, and pour in an appropriate amount of batter. Pay attention to heating evenly. Mine is a double-piece waffle iron, so you have to move it from side to side on the fire.

When the mold is heated until there is no longer a lot of heat coming out from the sides, you can open it to see which side is not colored enough and bake it for a while longer! Serve hot with spread! It’s delicious even without it!

Tips

1. Friends who do not have strong prejudice against baking powder can directly add 3g of baking powder to the cake flour and sift together, so there is no need to separate the eggs ~ mix directly and violently (╯‵□′)╯ But don’t pour all the milk in at once. Leave a little to see the final consistency before adding it~ Don’t make it too thin. It may feel like “the flow is blocked” (what does that feel like), which is best for direct fire Formula~

2. How to make sour cream: one is the fermentation method~stir 500g light cream + 30g original yogurt, put it in a container that has been scalded with hot water and dried, a yogurt machine and a natto machine in an insulated box It's ok if it's around 40 degrees Celsius for 10 hours. It can be stored in the refrigerator for about a week.

There is also a more direct method: stir 100 light cream + 10g lemon juice evenly, which is the texture of sour cream.

3. Mix the egg yolk paste the night before, and add the egg whites. In the refrigerator, you can just mix it up in the morning and bake it. It’s super convenient! It’s even easier if you use baking powder and mix it all up in the refrigerator! Take it out in the morning and let it cool down a little before putting it on the stove!

4. There are still too few sour cream recipes. Please recommend!