1, Stroopwafel is actually a very local name, which translates as: caramel waffles. From the appearance, Stroopwafel is a kind of waffle with a thin layer of syrup in the middle. Her origin is also particularly local: 1784, in a place called Haoda in the Netherlands (remember this place name, the food that made him famous in the world is not Stroopwafel? ), a baker who can't even get his name, can't bear to waste the crumbs and biscuits left in the shop. Knead these things with unused cinnamon powder to make waffles, and add syrup to them. Ta-da! Caramel waffles were born in waste recycling enterprises.

At that time, I said I could buy one for a dime or two! This is a dessert for the poor. Ps, at that time, Haoda was the poorest city in the Netherlands; At that time, "Haodaren" had the same meaning as "beggar" in Dutch, and it was really poor.

3. Before the19th century, if you wanted to eat a caramel waffle, you had to go to Haoda, and the vendors who walked in the rivers and lakes never noticed the things in this country. Although, at that time, Haoda had hundreds of workshops specializing in the production and sale of caramel waffles. In a town of more than 20,000 people, there are 100 workshops selling caramel waffles. Feel for yourself how much these country people love her.

Finally, a peddler didn't dislike her and took her out of Haoda. A sweet local wind swept the Netherlands, and of course it also activated two routines of following suit and fierce competition all over the country. At 1960, only 17 rural workshops in Haoda are still struggling. Today, the population of Haoda has exceeded 70,000, while there are only four workshops for caramel waffles. These four families are still alive because they all have their own unique secret recipes.

5. Waffle ingredients: 250g of flour, 200g of brown sugar 1 00g of butter, 20g of yeast10g of eggs1piece, and a little salt; Raw materials of syrup: molasses/syrup 600g, sugar 300g, butter100g, cinnamon powder 0.5 teaspoon.

7. Mix flour, butter, brown sugar, eggs and yeast, sprinkle with a pinch of salt, knead into a ball, and let it ferment for about 1 hour.

8. Boil sucrose syrup (or molasses, it is estimated that high fructose corn syrup can also be used), add a little cinnamon powder, simmer for 10 minute while stirring, and then cut the butter into small pieces and melt it in it. Of course, you can also add some extra sugar to your dessert. Turn off the heat and continue stirring until the syrup cools and becomes sticky.

9. Then you can officially start making Stroopwafel!

(1) Divide the kneaded dough into small pieces the size of an egg and make a cake with an electric baking pan.

(2) Open the waffle just out of the pot from the middle slice while it is hot, and be sure to do so while it is hot. If it is cold, it won't open.

(3) Spread the syrup evenly.

(4) Put the sliced waffles together and stick them together.

Start enjoying your caramel waffles.