Archive:

Operation:

Tips:

Contents

1 Summary

2Archive:

3Operation:

4Tips:

3. Add yogurt and salad oil and mix well. 9、Remove the boxed ice cream and melt it slightly for easy handling. 10: Take a slice of waffle and spread ice cream in the center.

Information:

Low gluten flour 140 grams, corn starch 20 grams, 150 grams of thick yogurt, 4 grams of baking powder, 50 grams of salad oil, 2 eggs, 50 grams of granulated sugar (four).

Operation:

1. Add the eggs to the granulated sugar.

2, electric beaters beat until the color white, volume expansion (beat this state does not matter).

3, add yogurt, salad oil, mix well.

4: Sift in the flour, baking powder and cornstarch.

5: Stir well until grain-free and fluid.

6, pour the egg batter into the Lékué waffle mold.

7: Preheat oven to 180 degrees Celsius, 200 degrees Celsius, lower middle, bake for 20 minutes (depending on your oven).

8, bake until golden brown waffles inverted on top of the cooling net, cool.

9: Remove the box of ice cream and melt it down slightly for easy handling.

10: Take a slice of waffle and spread ice cream in the center.

11: Sandwich the other slice, squeeze slightly, and place in the freezer for an hour before serving.

Tips:

1, I refer to a few recipes, I found that there is no strict rules for whisking the eggs, a few whisks with a manual egg pump will also work.

2, yogurt I use thick yogurt, different kinds, water content is different, but to ensure that the egg batter can flow, lift the egg pump, the batter flow drops can be.

3, the ice cream lifted out, softened and easier to operate.