If you are lucky enough to become a happy owner of a waffle iron, it means that you will be provided with delicious hot sweets for breakfast. With this simple device, you can even fall into nostalgia, cooking your favorite c since childhood waffle tubes with a filler from various types of cream. Just about the recipe for such wafer tubules, we decided to talk in this material.
Wafer tubules in electric wafer
Cooking thin wafers in a heavy-duty cast-iron waffle iron, which is placed directly on the burner, is quite difficult due to temperature changes. The electric waffle iron constantly maintains the optimum temperature and is extremely easy to operate, and therefore suitable for wafer tubules in the most ideal way.
Ingredients:
For the test:
- flour - 465 g;
- eggs - 5 pcs .;
- powdered sugar - 340 g;
- Butter - 185 g.
For cream:
- evaporated milk - 340 ml;
- butter - 175 g;
- Nuts - to taste.
Preparation
Pass the powdered sugar through a sieve and whisk it with the yolks of all five eggs and melted butter. In order to make the wafers turned porous and crunchy, separately turn into a foam cooled proteins carefully insert the air protein cap to the bulk of the dough. Lubricate the waffle iron and pour on it a portion of the dough. The volume of the latter is determined by the diameter of the device. Hold the wafer 15-25 seconds or until browning, then quickly and carefully remove and roll into the cylinder, armed with a special shape or a simple wooden stick. Allow the tubes to cool down rolled on a stick so that they keep the correct shape after cooling.
Now make a simple cream of condensed milk - a classic company for tubes from the school cupboard. Mixer beat a magnificent cream of soft oil, add to it a boiled condensed milk and again diligently work out the mixture with a whisk. Add crushed nuts to the cream and transfer it to the confectioner's bag. The filling for wafer tubules is ready, it remains only to place it in the cavity of the tubes and can be fed.
How to cook wafer rolls?
Another way to make a waffle tube more crispy is to add potato starch to flour. As a filler of our crispy tubules will be very unusual curd cream.
Ingredients:
For tubes:
- egg - 1 piece;
- butter - 45 g;
- milk - 60 ml;
- granulated sugar - 25 g;
- flour - 35 g;
- starch - 20 g.
For cream:
- cottage cheese - 265 g;
- cream cheese - 125 g;
- honey - 55 ml;
- a peel of one lemon.
Preparation
Whisk the egg with milk and melted butter, add to the mixture granulated sugar or an equivalent amount of powder. Combine the starch with flour and add the dry ingredients to the liquids, kneading the dough for wafer tubules of medium density. Pour a half or two tablespoons of dough directly into the center of the heated and oiled waffle iron, close the device and hold the wafer from 40 seconds to a minute. Still hot ruddy waffles roll into a cigar and cool, holding the mold.
Pass cottage cheese through a sieve and blend it with cream cheese, honey and citrus peel. Fill the curd cream with hollow tubes and proceed to the tasting.
Wafer tubules with condensed milk
Ingredients:
For tubes:
- water 590 ml;
- flour - 215 g;
- granulated sugar - 145 g;
- vegetable oil - 120 ml;
- Fatty cream - 65 ml.
For cream:
- boiled condensed milk - 1 1/2 cans;
- Butter - 335 g.
Preparation
Mix all the flour with a glass of water and add the remaining liquid to the resulting thick test, making sure that no lumps form. Pour in the oil, add sugar and cream, and then pour the dough into the waffle iron and cook the wafers following the directions to your device. Fold the tubes and cool them.
Whisk the condensed milk with soft butter. Fill the tubes with cream using a pastry syringe.