Crispy waffles on margarine in a waffle iron

Name: Crispy waffles on margarine in a waffle iron
Total time: 50 min
Yield: 16
Ingredients: 155 g Wheat flour; 5 Eggs; 200 g Margarine; 170 g Sugar; to taste Salt

Thin, fragile - always when you want to crunch. Another recipe from the USSR, when waffle irons were in short supply, and a good recipe passed from mouth to mouth. It was easy to remember, just like it was prepared. Yes, it was prepared with margarine, but the margarine was of a higher quality than many modern butters. In addition, even then they only took margarine for baking or butter, and it contained a good percentage of oil, but the melting point was higher, which made it possible to obtain crispy and certainly tasty products. Just like now, try it and rate it!

92

115029

Emily Gonzalez

Author of the recipe

Crispy waffles on margarine in a waffle iron

Calories

199Kcal

Protein

4gram

Fat

12gram

Carbs

18gram

*Nutritional value of 1 serving

Ingredients

Servings: 16

155g

5

200g

170g

to taste

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Prepare food. Everything should be at room temperature. Melt the margarine and let cool. I cut the margarine into large pieces and put it in the microwave for 1 minute, so that the unmelted parts remain. Then I stir with a silicone spatula, grinding the remaining pieces. The result is a lush, homogeneous mass like cream.
STEP 2
Add a pinch of salt to the eggs, beat at the lowest speed, continuing to beat, pour in the sugar. Beat until slightly white and bubbly, less than a minute.
STEP 3
Add all the margarine to the egg mixture and stir with a whisk until smooth.
STEP 4
Add the sifted flour in 2-3 additions, mixing well each time, avoiding the formation of lumps.
STEP 5
The finished dough is homogeneous and glossy. Liquid, like low-fat sour cream, that’s how it should be. Cover and let sit for 12-15 minutes while the waffle iron or multi-baker preheats.
STEP 6
When the green indicator lights up, you can bake. It’s good to heat up regular waffle irons; where there are modes, it’s better to choose medium.
STEP 7
Pour 1-2 tbsp onto the surface. dough, shaping into a panel. I don’t grease the panel; the dough is greasy enough even for old uncoated waffle irons. The amount of dough may vary slightly, but do not pour too much at once, otherwise it will run out of the mold. Once you've poured it, wait a second for the dough to spread and carefully close the lid, if there is one - on the latch. I poured 1 tbsp. /multi-baker REDMOND series 6**/.
STEP 8
I bake a waffle from this dough in less than a minute. Open slightly, watch for blush, enough - remove with a silicone spatula. Roll the tubes right away, if you hesitate, you won’t be able to do it. Pour in the next portion of dough...
STEP 9
From this amount of dough I got 32 tubes, yours may be different. I rolled it tightly, but if you plan to make it with filling, roll it looser. These tubes are good to fill with protein or custard cream, or any version of cream with condensed milk. Only for the sweet filling I would use less sugar in the dough, it’s up to your discretion.