Bread waffles simple

first cold pressed, Greek.

I see. Thank you. I have Spanish, bottle. The first cold spin is also written. I always try to take this. But somehow I don't stick to one brand. Maybe in vain ...
Bank is profitable to take.?
How do you keep it? Are you pouring into a bottle? How much should you spend it?
Do you see how many questions at once ?!

Of course, a can is more profitable, I pour it into a bottle, the rest is in a cool dark place (but not cold, otherwise it will freeze like a creamy one), I have an insulated balcony while there, then I bring it into the apartment, it costs normally, but it is consumed quickly, in bread , cakes, in general, in any pastries, salads ... I don't have time to pour. In general, the term costs 1 year on the bank, but I remember reading somewhere that it can be stored for up to 2 years. With the last can, I somehow did not feel the cardinal difference in the taste of the oil when opening the can and at the end of use.

Now it is said everywhere that it is harmful to heat the olive oil. It's only for salads. I am buying a special oil for cooking now. It says so on the bottle.

Now a lot of things are said and written, and most often the exact opposite.

most often the opposite

Yes, that's for sure.
how

virgin oil can be harmful ... And why?
We cook on the first pressing Sunflower. And on Olivkovoye too. Also the first cold spin.

Several years ago, everyone wrote about the harmfulness of butter ...

I think every family has its own. Their own rules and habits. We are not young anymore, we have developed our own habits in food and cooking, which we consider healthy, normal and acceptable (for our family))). We will not change anything, trusting new articles. We don't watch TV. No habit to him.

Thank you.

[Caprice]

Caprice, and what is your waffle iron?

Waffle iron with removable "non-stick" panels. I put a panel for thin waffles.

Irene, well, you must ... And what kind of waffle iron? No non-stick coating?

The fact of the matter is that with the so-called "non-stick" coating.
Maybe I needed to lower the temperature and bake longer?

They say that it is harmful to heat the olive oil of the first extraction. It's only for salads.

virgin oil can be harmful ... And why? We cook on the first pressing Sunflower. And on Olivkovoye too. Also the first cold spin.

Girls, it is not recommended to fry in unrefined oil, because when heated to the frying temperature, carcinogens can form there. It is better to use aromatic sunflower and extra virgin olive for salads, maximum - for baking, there is not so much heating there. And fry on refined. It burns less on it and it does not foam. Yes, and it's a pity to transfer expensive first-pressing oil for frying.

Girls, can these hot waffles be rolled into a tube or cone, so that you can then put the filling there?

[Galina]

Galina, of course, you can twist, these are ordinary waffles, while they are hot and soft, they cool down and become crispy.

I tried to bake these waffles today. Whole grain flour. Tasty . The taste of rustic bread. And I have never lived in the village, and all whole grain pastries touch some deep strings of the soul.
But I didn’t twist. Immediately from the waffle iron, they were crispy, and then, after a minute, they became soft and did not harden back. Waffles vice versa
Waffle maker Cloer for one thin waffle.

I can't even imagine how they can be twisted, I have them crispy right away, but that's what I want from them.
And on the trail. day, if left, also crispy.

[Chiribim]

and then, after a minute, they became soft and did not harden back again

Irina Chiribim, that's definitely a strange oddity.
Rita and I mamusi and we started to bake them in Cloer, the waffles are super crispy, maybe you don't fry them, I leave them for 30 seconds after the call about readiness. Here are my waffles, not twisted here, but I tried to twist, it turns out great.
Bread waffles simple # 14

I don’t know, these are just the second waffles in this waffle iron. The first were Giraffes with a reduced amount of oil, they behaved more predictably - at first soft, then hard.
But I'll try them again, with a different flour. I also have rye, buckwheat and malt. In short, all the flour, like a fool of candy wrappers Will come out of something.

I also bake them from c / z flour, try to really hold it longer or increase the heat, I bake by "3" in Cloer.

Girls, is there anyone in touch? Will it go with salads in the tartlet? Have you tried it?

Waffles from the Soviet waffle iron, Slasten type, with ordinary uncoated panels. Lightly smeared with a silicone brush every other time.
The waffles are thin, crispy. I have to make a double portion, one is not enough. And next time I'll add a little salt.


Yes, you just can't come off with salt. Delicious.

[Elena Bo]

Elena Bo, baked and stuck tightly, but the Waffle iron is a new Soviet era, Lakomka.
What to do that would not stick.
It seems like a tart-lady is normal, but there is a coating, but I wanted it to be flat, and in no way sticks tightly, barely ripped it open with a knife ...
Maybe someone will tell you the way out ........ I have already made two attempts with a break of half a year ........

baked and stuck tightly, but the Waffle iron is a new Soviet era, Gourmet.
What to do that would not stick.

I also have a Soviet waffle iron, I always self-serve half molds with vegetable oil. Nothing sticks .. try brushing half of the mold with a brush before each dough.

[gawala]

gawala, Galya, yes, I smeared it, now I decided to process the same as Vok processed according to the Chinese instructions. With a break until completely cooled, grease three times with lamb's interior fat. Like a natural silikon .......
And then I will lubricate. Maybe the dough was very liquid

try a universal lubricant: vegetable oil + ghee + flour. everything flies off at once ..

Lily, heat the waffle iron well and brush it with vegetable oil, turn it off after a minute. Cool it down. Repeat the entire procedure again. You will see that there is a film on the panels. Will no longer stick. But before you put the dough, the waffle iron should be very well heated (about eight minutes).

Galya, Lena, thank you! Warmed up I think a little, I'll try all the ways. Then I'll write what happened .......

Today I baked these bread waffles on corn flour, thanks to the author for the recipe. I baked in the Redmond multi-baker, for 3 minutes, if I tried to open it before, there was a feeling that the waffle iron was stuck together, literally after 30 seconds, everything opened perfectly. And another observation - if you just barely held it, the waffles stuck to the top panel. The panels were not lubricated.

Warmed up I think a little, I'll try all the ways. Then I'll write what happened .......

Everything should work out.
I have baked several times already. In the last one, I remembered that I had greased the panels only at the beginning, somewhere in the middle of baking. Well, she did not smear any more. And so everything bounced perfectly and baked faster.
If you do not hold them, then they become damp after cooling. I focus on color.

and I, armless, do not get these waffles.
come out very tough. straight oak. Girls, what am I doing wrong, huh?
waffle iron .. well, not cool Cloer, but also so-so not bad. The sweet bakes are excellent.

[Vic]

Vic, do not slander yourself, it's not you who are armless, and the waffle iron is most likely not for these waffles.
In Cloer, in the old Soviet and in Redmond (6), the Dutch waffles get excellent crunchy, and on the Redmond panel for thin waffles it was oak, once baked them on it and fed everything to the birds.

and on the Redmond panel for thin waffles it is oak

yeah ... zhaaaal ...

Thanks a lot for the recipe! Specially registered
Based on this recipe, I make waffles with gluten-free flour
Old Soviet waffle iron with thermostat. Non-stick, crispy. Salami has been completely replaced by bread at home.

[Klyaksa47]

Klyaksa47I am very glad it came in handy. I also like to make them.

Girls, tell me please, what "liquid" should the dough be? And then I got oak in the Dutch Multpekarsky

[irina s_]

irina s_, the dough is like liquid sour cream.
In general, the thinner the dough, the crunchier and softer the waffles.

Margarita, thank you!

I baked Tartlets according to this recipe. I added only one heaping spoonful of rye flour. It was delicious for us!
They ate with liver pate and cottage cheese with honey!

I add malt in addition to rye flour for the smell.

for the smell, I add malt in addition to rye flour

Great idea! I'll try, I didn't think of it ...

Baked for testing with bran, Redmond 6 series multibaker, thin waffles
She laid out 2 tablespoons, 3.5-4 minutes each. First they crunch, then they become soft.
We liked the waffles, thanks!
[img

[euphoria_nova]

euphoria_nova, they are tastier, thinner and crumbly on the Dutch waffles panel.
Try it if you have a Socket!
These are my favorites. I put them in a box after cooling down. They always crunch for several days!

they are tastier, thinner and crumbly on the Dutch waffles panel.

Yes, I completely agree with Rita! And this socket is my favorite and most popular in the cartoon!

[mamusi]

mamusi, Yuliya K, ordered already, after the holidays will bring)
Thank you

And this socket is my favorite and most popular in the cartoon!

And for me, just for the sake of this panel it is worth having it, I also have a panel for triangular buters often in use. But waffles according to this recipe are simply leaders) today I baked for 3 minutes, from whole grain flour, and mustard oil with vegetable, 50/50, added salt and Provencal herbs.

[Elfa]

Elfa, Lena, oooh!
Delicious. I can imagine HOW they crunch! I also wanted to do it!)

Made a double serving with whole grain flour and 1 serving rye flour + c / w + malt. As a result, a few pieces remained. I got the waffle iron from my mother, still Soviet.

Good afternoon, girls! I see many add malt. And what does it give, and where can you buy it?)

malt

Sold in grocery departments.
There are red fermented and white.
We add Fermented Malt to semi-rye breads. It has a bright aroma. Gives color and aroma.
Buy and try. It is in bags of shurgaschiz. Yes, it happens in different ways. In the markets where cereals, flour, tea, spices ask.
These waffles can be baked without it.
Glad if I helped even a little.



This is how it looks. Dark aromatic.

[euphoria_nova]

euphoria_nova, the malt can be made by yourself.
Here is the recipe and the video below is also there. Hopefully useful.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=462450.0

only at that moment I didn't know the correct name, I thought it was a must, but it really is malt. Do not be confused by the name.

Baked from green buckwheat flour - otherwise strictly according to the recipe. on the panels of redmond. 3 minutes each. it turned out very well
Thank you very much for the recipe !!!

The waffles are great! I tried the recipe too.
50x50 c / z and rye, provencal herbs, salt.

Tomorrow I'll buy the malt, I'll try to make it a la Borodino.

I'm glad the recipe was in demand!

I'm glad the recipe was in demand!

yes not the word!)) thanks!
I also tried to make from rice flour with salt and all sorts of dried herbs. homemade grump instead of chips and rejoice))) already repeated 3 times

[dGs]

dGs, wow !!!! Something I have not baked myself for a long time, I have to get in line