Tangy apple waffles
Cultured milk makes for a tangy waffle which becomes super soft and moist with grated apple. This batter gives a thick and dense waffle which is perfect for a packed lunch or picnic.
| Ingredients | Composition | Baker's % | ||
|---|---|---|---|---|
| Ingredients | Amount | Amount | % of batter | Baker's % |
| wheat flour | 220 g | 22% | 50% | |
| sugar | 32 g | 3% | 7% | |
| vanilla sugar | 1 t | 5 g | 0.5% | 1% |
| baking powder | 1 t | 4 g | 0.4% | 0.9% |
| cultured milk (2.6%) | 330 g | 33% | 73% | |
| egg | 2 | 110 g | 11% | 24% |
| apple | 220 g | 22% | 50% | |
| oil | 75 g | 8% | 17% | |
| Total | 998 g | (approx. 8 waffles) | ||
Method
Avogadro's automatic instruction: Combine the dry ingredients, then stir in the liquids until smooth. Mix with the grated apple. Add oil last.
Comments: The waffle was baked in a single-waffle Norwegian/Scandinavian style 1000 watt waffle iron with a non-stick coating. The iron was only greased prior to the first waffle. Batter per waffle: 140-170 g. Waffle after baking: 125-150 g. This is a little more than usual, resulting in a waffle which leans to the heavy and dense side. I'd say this is a perfect waffle for lunch or a picnic.
What it is like
Texture
- Soft and moist
- Soft, slightly crisp
- Crisp outside, soft inside
- Crisp, slightly soft
- Crisp and airy
Sweetness
NeutralVery sweet
This batter is sweeter than 69% of the waffle recipes in the Avogadro corpus. Computed from the sugar in the batter - a statement about the composition, not a tasting note.
Baking
- Released cleanly
- Needed a nudge
- Stuck a bit, but came out whole
- Stuck fast and tore
- Had to be scraped off
The waffle heart says
This is a typical waffle batter that is very likely to yield a good result. Enjoy your waffle!
The waffle heart: The filled cells show how close the waffle is to an average waffle. When all 9 cells (3×3) are filled it can be called a typical waffle. The fewer cells filled, the more unusual the waffle. Note that some of the commercial waffle mixes are a little unusual - some are very sweet, for example. Several gluten-free waffles are also a little unusual.
The two wings on the waffle heart show whether it can be called a waffle batter or not. If the wings are filled, all is well. If the wings are white, it's wise to adjust a little more to make sure the result turns out well.
If the whole heart is empty, nothing is wrong - there is just not enough here to judge yet. A batter needs at least flour, liquid and something fatty.
Standard mode helps you keep the heart filled (8-9 cells). In expert mode you are free to experiment.
