Materials:
Low gluten 75g cocoa powder 5g
2 eggs 30g butter
120g milk 30g sugar
Practice:
1. Separate the egg whites and yolks, and put sugar in the egg whites, and whip them with a whisk.
2. Whites whipped to stiff peaks, lift the beater head to pull out the vertical small sharp corners.
3. Melt the butter and milk, pour it into the egg yolks, and beat well with a hand whisk.
4. Mix low-flour and cocoa powder, then sift twice, add to the egg yolks and mix with a spatula. Toss to form a homogeneous egg paste without particles.
5. Take 1/3 of the egg white and pour it into the egg yolk paste, and mix well.
6. Then mix all the egg whites and egg yolks together and toss to form a homogeneous cake batter.
7. Pour the cake batter into the mold to cover the lattice pattern.
8. Bake in the middle of the preheated oven at 170 degrees for 25 minutes, remove from the oven and allow to cool to hand temperature before unmolding.
9. Picture of the finished product
Tips:
1. Waffles have a very strong milk and egg flavor, crispy on the outside and tender on the inside, and I like to drizzle it with half-whipped whipped cream with strawberries, blueberries, or other fruits are very good.
2. If you like the texture a little crisper, you can bake them a little longer. If you eat overnight will be a little soft, into the oven to re-roast a few minutes on it, you can also put the microwave ding a dozen seconds, think hot to eat will be more flavorful.