Cocoa Sticky Rice Waffles

What’s the best way to make Cocoa Sticky Rice Waffles? The boredom of life needs desserts to embellish it. When you are at home on weekends, you can make some snacks to enrich your life. I have collected and organized relevant information about cocoa sticky rice waffles for everyone, let’s find out together. Cocoa Sticky Rice Waffles 1

Cocoa Sticky Rice Waffles

Ingredients: 1 medium egg (about 58g with skin) 20g milk 20g butter ( 5 grams of which are used to coat the pan and prevent sticking) 50 grams of glutinous rice flour, 1/4 teaspoon of baking powder (about 1 gram), 1 tablespoon of cocoa powder (about 7 grams), 20 grams of sugar, a pinch of salt

How to make cocoa sticky rice waffles

Prepare all the ingredients. Melt the butter and set aside at room temperature.

Mix 15 grams of butter (the rest is used to grease the pan to prevent sticking) and milk to emulsify thoroughly.

Add eggs and stir evenly;

Add sugar and salt and continue to stir;

Sift in glutinous rice flour, cocoa powder and baking powder, stir evenly and let stand After a while;

Use the remaining butter to smear the pan and preheat it; (if it is a pan with particularly good anti-stick effect, you don’t need to apply oil). Control the excess oil, or wipe it with paper towels. wipe.

Remove the waffle pot from the heat, use a silicone spatula to scoop out the batter, pour it into the waffle pot, fill the squares, close the waffle pot, then move it to the fire and heat over low heat until mature.

Tips

Be sure to turn the waffle pot over low heat and flip it over repeatedly. You can flip it once a minute at the beginning, and then flip it more frequently. When it is almost cooked, It's easier to color, so don't burn it. After flipping it several times, if you can smell the aroma of the batter lightly, it means it is basically cooked. Gently open the waffle pot to check the maturity until it is completely mature. The whole process will take about 5 minutes (the time is not absolute, it depends on you). The heat used~) In short, it is ready to be served after you smell the aroma and bake it for a while~ Coco Glutinous Rice Waffles 2

Ingredients for Purple Sweet Potato Waffles

160 grams of high-gluten flour

40 grams of low-gluten flour

2 grams of yeast

20 grams of fine sugar

2 grams of salt< /p>

15 grams of butter

35 grams of whole egg liquid

About 105 grams of milk

200 grams of purple sweet potato filling

How to make purple sweet potato waffles

Step 1. 1. Put all the dough ingredients except butter into the container, and stir with a spatula until there is no dry powder. Let’s talk about flour here. The water absorption of flour will vary depending on the season and especially the brand. When kneading the dough, a small amount of water should be reserved for adjustment. Do not add it all at once, as the dough may be too wet and may affect the operation. A small amount of low-gluten flour is added to the recipe to make it softer. If you don’t have low-gluten flour or high-gluten flour, you can choose medium-gluten flour such as dumpling flour with a slightly higher gluten content. The taste and fluffiness will be different.

Step 2. Today I used a bread machine to knead the dough. Set a program for about 15 minutes until a thick film can be drawn out. If you don’t have a machine to knead the dough, you can knead it by hand. Waffles do not have high requirements for the dough to come out, and kneading the dough by hand is also very fast.

Step 3. Add softened butter. If you like to use vegetable oil, just add it at the same time as the flour at the beginning.

Step 4. Continue to beat until it is malleable. No glove film required. Of course, if you beat the dough properly and have strong explosive power at the back, the finished product will be more beautiful and every corner will be full.

Step 5. Put the beaten dough into a container and let it rise until it is about doubled in size at about 26 degrees Celsius. If you want to make it in the morning, you can put it in the refrigerator to ferment. Nowadays, in places with lower temperatures, you can also put cooler balcony hair. If fermented in the refrigerator, the dough will not be as big as if fermented at room temperature.

Step 6. Pour the fermented dough onto the work surface, press lightly to deflate and divide into 8 portions. The size can be adjusted appropriately according to your own preferences. You can also divide it into 10 pieces, 12 pieces, 16 pieces, etc. The resulting sizes will be different. If you are in a hurry, you can also use one-time fermentation. After making the dough, you can directly divide, roll, stuff, ferment, and press bake, making the operation easier.

Step 7. Roll each small piece of dough into a round shape in turn. After the rounding, cover with plastic wrap and let it rest for 5-10 minutes to make it easier to stuff the dough below and prevent it from shrinking when closing.

Step 8. When the dough is relaxing, we prepare the fillings to be wrapped in advance. Today I used purple sweet potato filling that I fried myself. Adjust the fillings appropriately according to your preference. Just don’t choose fillings that are too watery. That way it will overflow when pressed.

Step 9. If you are not skilled in filling techniques, you can use less stuffing. Each dough here is about 45 to 48 grams, and each filling uses 25 grams of purple sweet potato filling.

You can weigh each filling and roll it into a ball for later use.

Step 10. The small dough that is not filled with fillings must be covered with plastic wrap. Take a piece of dough, flatten it, and add an appropriate amount of filling.

Step 11. The bottom seal must be pinched tightly, otherwise the filling inside will burst out when the fermentation is completed and pressed.

Step 12. Each small piece of dough should be as evenly thick as possible so that the filling will not be exposed when pressed. After wrapping, lightly dip the bottom in flour so that it can be easily picked up when fermented and will not stick to the paper or baking sheet.

Step 13. If there is oil paper on the baking sheet, you can put it on it. It will be convenient when you take it out later and it will not stick to the plate. Then gently press it flat. It’s okay if you don’t connect it. It’s done. The waffles will be slightly smaller.

Step 14. The dough for making waffles should not be too wet. It will be inconvenient to pick up. When proofing, it is best to put oil paper or some powder on the bottom to make it easier to move. After everything is done, place it in a closed space at about 35 degrees to rise for about 20 minutes. The temperature in some places is relatively low now, and fermentation will be slower. You can place a bowl of hot water in a closed space to assist fermentation.

Step 15. The waffle machine needs to be preheated for 1-2 minutes before cooking. After proofing, take a piece of cake and place it on the preheated baking sheet of the waffle machine.

Step 16. Fasten the lid and heat for about 1-2 minutes. Adjust the time appropriately according to the size of the cake. If you like it softer, use a shorter time. It should also be eaten crispy on the outside and soft on the inside. Add some. If you are not sure about the time, you can open it in the middle and take a look. If you are using a gas waffle maker, you need to heat it on the gas stove in advance. After putting the dough in, bake one side for half a minute, then turn over and continue baking until you are satisfied with the color.

Step 17. If you like it softer, use a shorter time and take it out after a little coloring. Darker waffles will taste crispier. Place the finished waffles on a drying rack to cool, then seal and package them. Do not leave them outside for a long time as the texture will become hard. Waffles are best when they are freshly baked, crispy on the outside and soft on the inside.

Step 18. If you make a lot at one time and the leftover tastes a bit hard, you can put it in a steamer and steam it again. It can also be frozen in the refrigerator and then steamed after it warms up.

Step 19. You can also pack some red bean fillings. The sweet red beans are paired with crispy and slightly soft waffles. The taste is also great! There is also meat floss filling that children like, which can be paired with some milk and fruits in the morning to make a nutritious breakfast.

Cooking tips for purple sweet potato waffles

1. Because flour has different water absorption, a small amount of liquid needs to be reserved to adjust the dryness and humidity.

2. Adjust the added fillings according to your own preferences. Do not add too much liquid to the filling.

3. If you are making cocoa, matcha, etc., you can use appropriate cocoa and matcha to replace the low-gluten flour in the formula.

4. The baking time should be adjusted according to the power of the machine and your favorite hardness.

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