Scallion pancakes, hairy pancakes, steamed bread rolls, a look at the will, a do it on the waste, to try waffles, so you immediately sense of accomplishment.
Waffles originated in Belgium, the use of a waffle maker with a grid baked into a small grid to look at people happy to eat with jam, honey and so on. Waffle practice is also simple, adjust the batter poured into the waffle maker, baked on the line, a look at the will, a do it into the quick pastry.
Belgium waffles, very good, go to Belgium must try.
The taro waffles I made today were made according to my own ideas, and they were completely different from the authentic Belgian waffles.
Waffles with high oil content is delicious, taking into account the time to go out and fewer activities, home consumption, from the health aspect of the diet or less oil is appropriate, so the design of this taro waffles, the ingredients used taro, and after fermentation, with a strong taro aroma, fluffy, fermented food is also beneficial to health, okay digestion and absorption.
Taro is also a very good ingredient. It is both a vegetable and a food crop, with high nutritional value and medicinal value.
Taro's starch particles are small, easy to absorb and digest, even the elderly and children can eat taro.
When peeling taro, you will find that there is mucus, touching the hands, it will itch, which is a big treasure of taro - mucus protein,
This protein, we eat, after being absorbed by the body, produce immunoglobulin, can enhance the body's resistance, resistance to enhance, can reduce the occurrence of disease. During the epidemic, consume more ingredients that can increase the body's resistance.
The taro we eat is the root part of the taro, which has unusually large leaves, and when I first saw it, I thought it was a kind of tree. It's also quite tall, and it takes about 7 months for taro cultivation to mature. Mature taro has a high starch content and tastes soft and sticky. Sometimes when you buy taro, it is watery and a bit hard, and this is the less mature taro.
So buy taro, to pick mature, the same size taro, heavy, high water content, to pick the weight of light.
If there is a cut, pick fine texture, white, you can feel with your hands, dry.
Learn to pick good ingredients, let's start.
Taro waffles
Instruments & dosage:
Taro 270 grams, 50 grams of sugar, 100 grams of flour, 1/2 tsp. of yeast
10 grams of oil, 160 grams of water, 30 grams of coconut flour
Practice:
Taro steam, steamed taro can be eaten directly, this is the leftovers, brought to the Make Chinese specialty taro waffles.
Broken, you can use the home cooking machine, or pounded with tools. (Masonite 5 seconds speed 6)
Add the yeast and water.
Stir until you get the sugar to melt. Cuisinart can use the kneading mode for 2 minutes or 1 minute speed 2-3.
Take out the mixed batter, I put it in the refrigerator for cold fermentation, and made it in the evening, so it was ready to use the next morning. Picture three is the next morning from the refrigerator out of the state, then add 30 grams of coconut flour, mix well. The taro and coconut flavors go well together.
Brush the waffle maker with oil, not too much, and preheat it, then spread the batter flat on the baking sheet and cover it with a lid.
The waffle maker can not adjust the time, temperature, each brand of temperature control is not quite the same, they have done a few times, familiar with, you know about when you can flip, not familiar with, you can open the lid to see the situation. One side of the grill color, and then flip.
After both sides are baked, take it out and eat it. You can eat it while it's still hot, or drizzle it with honey, maple sugar, jam, yogurt, fruit, etc., and eat it however you want. This is a taro waffle with a lot of taro in less oil and less sugar. Isn't it easy, zero mistakes. If you don't want to make a neat square, just put a spoonful on the baking sheet and press it out into a very random shape, which is also very nice.
Bought a large taro, and some made coconut taro sago, very good
.