Because yeast is added to the waffle, it will swell, and if it is added too much, it will swell excessively. Waffle practice:

Required raw materials: high gluten flour 2 10g, yeast 4g, whole egg liquid 50g, milk powder 20g, salt 1g, unsalted butter 40g, water 50ml, fine sugar 30g, condensed milk 15g. Production method:

1. Pour all the ingredients except butter into the bread bucket and start the dough making program.

2. After the dough is formed, add butter and continue to knead the dough.

3. Knead until the dough is smooth and ribbed.

4. Ferment to twice the size for the first time.

5. Take out the air, divide the dough into 12 small doughs, and then let it stand and ferment for 15 minutes.

6, the mold is heated on both sides, without brushing oil, directly put the dough in, close and bake.

7. Heat on medium and small fire, turn the noodles once every 1 minute, and bake both sides to golden brown after 3-4 minutes. Waffle pairing (4 sheets).

8, the bread version of the Waffle is easy to demould, and it can be demoulded with a little help from chopsticks.