Ingredients: low-gluten flour 1 00g, butter12g, egg liquid 25g, milk 30ml, yeast10g, sugar10g.

Operating steps:

1. The butter is softened at room temperature in advance, then all the ingredients are poured into a bowl, rubbed into balls with gloves, covered with plastic wrap and fermented until it is 1.5 times larger.

2. The fermented dough is kneaded, exhausted, rolled into a cake with a thickness of 1cm with a rolling pin, and molded into a small round cake with a small round die.

3. Preheat the waffle maker in advance, put in the round cake, cover and bake for 2-3 minutes. Every machine is different, you can adjust it according to your own machine, and finally bake and color it.

Tips:

If you want to make breakfast in the morning, you can knead the dough one night in advance, ferment it in the refrigerator for one night, and take it out to warm it back and forth the next morning. It is suggested to use low-gluten flour to make it soft. Whether the dough is smooth or not is not important, nor does it affect the finished product.