Yeast version of millet waffles

Overview

Waffles are said to have originated from a time when a baker made bread crumbs into a scone in order not to waste them. Waffles are also called waffles, which is a transliteration of their English name wafel; and because waffles have small grids, they are also called grid cakes. Belgian waffles are mainly made with yeast, similar to bread dough, and the baked waffles are crispy on the outside and soft on the inside. It is often eaten with fruits, syrup, chocolate sauce, etc. It can be eaten as breakfast or as afternoon tea. I have used oatmeal flour to make waffles before and paired them with ice cream. For details, see "Oatmeal Waffles" (my homepage or public account Meiji). This time I plan to add millet to make waffles for breakfast. Eating more grains is never a bad thing.

Tags

• dessert
• breakfast
• all-purpose flour
• egg
• flaxseed oil
• instant dry yeast
• millet porridge
• white sugar
• salt

Ingredients

Steps

1. 1 Pour all-purpose flour, salt, sugar, oil, and yeast into a bowl and stir evenly. Salt and sugar will inhibit yeast activity, so try not to let the yeast come into contact with it.

   

2. 2 Crack in an egg and pour in the millet porridge. When pouring the porridge, don't pour it all at once, pour it bit by bit and stir while pouring. I originally used 200 grams of flour, but when pouring the porridge, I poured too much at once, so I had to add more flour.

   

3. 3 After stirring into a flocculent shape, you can start kneading it, just like kneading bread and steamed buns. Friends who don't know how to knead dough can refer to "How to Knead Bread Dough by Hand" (my homepage or public account "Meiji"). You can also use a chef's bread machine to knead the dough.

   

4. 4 Knead the dough until it is smooth, round it up and cover it with plastic wrap to ferment at about 28°C until it is 2 to 2.5 times in size.

   

5. 5 Dip your finger in flour and poke holes into the risen dough. It will not rebound or slowly rebound, nor will it collapse. If the spring rebounds quickly, it means it has not been developed properly, and if it collapses, it means it has been pushed too far.

   

6. 6 Divide the dough and roll into rounds. I have 50 grams and 25 grams of dough respectively. Cover with plastic wrap or wet gauze and let rest for 30 minutes. The wet gauze should not be too wet. Wring it out after soaking it.

   

7. 7 When baking the first one, preheat the waffle maker at level 4 for about 1 minute and brush the upper and lower baking sheets with oil. Although there is a non-stick coating, oiling it will make it last longer.

   

8. 8 Place the large dough ball in the middle and cover it with the lid.

   

9. 9 Flip the waffle maker and the upper and lower baking sheets lock. Bake until a lot of white smoke (water vapor) comes out, then turn it back over.

   

10. 10 Turn over and bake for about 1 minute until the aroma comes out, then you can open the lid. You can check the coloring status at any time in the middle. If you are not satisfied, cover the lid and bake for a while.

    

11. 11 Just bake 4 small pieces of dough in one oven. The operation method is the same, but there is no need to preheat.

    

12. 12 Cute mini waffles are out of the oven! My dough is still a bit too big, the dough has puffed up and touched the border, and the shape is not very nice.

    

13. 13 Waffles that are crispy on the outside and soft on the inside, a spoonful of strawberry chocolate sauce, a cup of coffee, two sugar candies, a wonderful breakfast!