Waffle makers

[Waffle maker Kalorik WM 40423]

Waffle maker Kalorik WM 40423



Power - 900 W
Frequency - 60 Hz

Waffle maker Unold 48315



Power 550 W
Frequency 50 Hz

Waffle makers:
* Bake two waffle cups quickly and easily using the waffle dough of your choice;
* Fill cups with foots, ice cream, whipped cream or any snack you like;
* Non-stick coating of the plates allows you to clean them easily and without problems;
* Fast! Prepares in minutes;
* Overheat protection;
* Two indicator lights: heating and ready;
* Non-heating handles;
* Clip-on lock for easy storage in an upright position

I will be noted. Waiting for recipes

[Basic recipe]

General recommendations.(from the English version)
If sugar is used in a recipe, first dissolve it completely in warm water (or another liquid used in the recipe), cool, and then add other ingredients.
Unless otherwise specified in the recipe, extra wheat flour type 405 is used.
After kneading / whipping the dough, it is recommended to let it rest for 1 hour so that the dough settles and there are no bubbles left in it.
It is recommended to test and adjust the baking time depending on the recipe used.
If the waffles are not crispy enough, check to see if the green light is on when you pour the dough.
The less dough you use, the crisper your tartlets will be.
If you are using stevia instead of sugar, use 1 teaspoon of stevia instead of every 1 tablespoon of prescription sugar.
Use honey and syrup as sugar. This will make the result less sweet but more browned (brown).
If you use sweeteners, then bake the tartlets for 3-4 minutes, because with sweetener it is not baked as quickly as with sugar.
For even frying on all sides, you can turn the appliance 180 * ( I don’t know how to relate to this recommendation, perhaps I will not dare to do this myself, but, apparently, this can be done only when the dough has already set and will not flow for sure).
Almost all recipes contain flour type 405. What is it?
Flour type 405. Extra. Color: white or white with a cream shade, ash content 0.45, gluten content not less than 28%. This is a new kind of flour, it was not in the Soviet standards.
For comparison, premium flour, to which we are accustomed: Type 550. Extra grade Color: white or white with a cream shade, ash content 0.55, gluten content not less than 28%.
That is, the main difference is only in ash content (ash content and whiteness are interrelated indicators of flour quality, since both characterize the degree of purification of flour from bran particles - the outer layers of grain). That is, type 405 flour is simply more refined than premium flour (type 550).
It seems to me that only the laboratory will notice the substitution

Recipes from the instructions for Unold 48315 (machine translation from German - understand how you want).

Sweet waffle cups (about 15 pcs)
(in the English version, this is the amount for 28-30 waffle cups)

Basic recipe
65 g fl liquid butter,
250 g sugar
1 pinch of salt
2 eggs,
250 g flour Type 405,
450 ml of cold water.
Mix all ingredients together and before baking.
steam for at least 1 hour.
The baking time is about 3-4 minutes.

Coconut waffles
To the main recipe + 3 tablespoons of grated coconut, stir among the main dough.

Orange waffles
In addition to the main recipe, ½ bottle of orange scent and
1 tablespoon grated orange zest among the main to stir the dough.

Lemon waffles
Additionally ½ bottle lemon scent and
1 tablespoon grated lemon zest among the main to stir the dough.

Walnut or almond waffles
Additionally ½ almond flavor and
bottle 2 tbsp. grated bitters or nuts Almonds are among the reasons to stir the dough.

Unsweetened waffle cups (about 18 pieces)

Tomato pesto waffles
65 g fl liquid butter,
350 ml of cold water,
100 g tomato pesto (finished product)
1 Egg,
200 g flour Type 405
Mix all ingredients until smooth.
This dough should not be sourced before baking.
Baking time is about 4-5 minutes.
With a heaping teaspoon of dried oregano a cup of pizza made from it waffles.
You can dry all your favorite spices or herbs. Please do not use fresh herbs, as
the waffles will then not be crispy.

Oat waffles
65 g fl liquid butter,
450 ml of cold water
1 Egg,
1 tbsp. grained vegetable broth,
200 g flour Type 405,
75 g Vollkornhaferfl ocken.
Mix all ingredients until smooth.
This dough should not be sourced before baking. Baking time is about 4-5 minutes.
Tip: For whole grain waffles, you can also omit Haferfl and ocken
use finely ground whole grain flour.

Gluten free, unsweetened waffles
65 g fl liquid butter,
450 ml of cold water
1 Egg,
1 tbsp. grained vegetable broth,
400 g gluten-free flour (e.g. Schäre Mix C)
To mix all the ingredients evenly, dickfl the batter.
The dough should not be steamed, but processed immediately.
Baking time is about 4-5 minutes.

I will try to do tomorrow translation from English from your instruction, there are other options.

[Kalorik]

I can only write about mine Kalorikpurchased last fall, and having Unold - join us! The size of the baskets: upper diameter - 9 cm, lower - 5 cm, height - 4 cm. I bake dough tartlets for simple thin waffles: for 50 g of melted butter - 100 g of flour, 1 egg, a pinch of salt and 50 g of sugar. The waffles are as follows:



There is very little dough for one glass, a little less than half a tablespoon:



If necessary, I'll write the recipes attached to the instructions for my waffle iron, but that's tomorrow.

Added on Tuesday 21 Feb 2017 01:22

While I was writing, Olenka pulled herself up! It became more fun immediately! But I still want to sleep.

Rest, Larik!
And tomorrow I will try to bake something too and report back.

[dopleta and Olga VB]

dopleta and Olga VB , thank you very much for opening the topic, very on time, and most importantly there are already recipes, I will subscribe to the topic, I am also waiting for Unold.

[Larissa]

Larissa, I want to thank you for opening the topic and recipes for this thing.

But the recipe for not sweet waffles, it should be here, there it is lost.

I fight. Sveta, this is a waffle iron, and the walls of the baskets are very thin. I'm afraid they will be too fragile from shortcrust pastry. I have a waffle dough: for 100 g of flour, I take one egg, a pinch of salt, 50 g of sugar and 50 g of melted butter. Beat the egg with salt, then gradually add the rest. I put less than half of the tbsp on one mold. l. test.

True, according to this recipe, my dough turns out like shortbread, but does not crumble. I roll up the ball, put it in the middle and press it down with a waffle iron.

[American cup = 240 ml]

I am translating the instructions for making waffle dough (I understand that everyone here is craftswomen, each has its own method, but suddenly it will be useful to someone):
* In a bowl, combine flour with baking powder, salt and sugar. Make a depression in the center.
* Gradually pour in the egg yolks and milk, whisking the mixture.
* Beat gently until smooth
* Carefully pour in melted butter
* In a separate bowl, beat the whites until stiff peaks. Using a large metal spoon, gently pour the proteins into the dough
* Please see the recipe examples below to create your own varied waffle cups.
American cup = 240 ml

Apple waffles

3.5 tbsp. l. oils
1/4 cup sugar
1 egg
1/4 tsp baking powder
1/2 cup psh flour
A pinch of salt
A pinch of ground cloves
1/4 tsp cinnamon
1/2 apple, peeled and minced

Crispy waffles

3.5 tbsp. l. oils
1/8 - 1/4 cup sugar
1 egg
3/4 cup psh flour
3/4 tsp rum
A few drops of vanilla essence
1/8 - 1/4 cup water (not milk)

Traditional waffles

3 tbsp. l. oils
1/4 cup sugar
Lemon juice
A pinch of salt
1 egg
1/3 cup milk
2/3 cup psh flour
1/3 tsp baking powder

Yeast waffles

1 tsp yeast
1/3 cup milk
1.5 tbsp. l. oils
1/8 cup sugar
1 egg
Lemon juice
A pinch of salt
1/2 cup psh flour

Sand waffles

3.5 tbsp. l. oils
1/4 cup sugar
1 egg
Lemon juice
1/3 cup psh flour

I say right away that I haven’t tried these recipes myself, but if necessary, I can try them.

Great, and I'll celebrate!
Larisa, Olya, thank you for organizing Temka

[dopleta]

dopleta, Larissa! Thank you so much! Will definitely come in handy. Do you have any favorite recipe for non-soaking cups? For salads?

I would like to find good recipes for different occasions, including those that will not sour from salads, from creams ...

Do you have any favorite recipe for non-soaking cups? For salads?

Sooner or later, any waffles will get soaked, remember at least the purchased ice cream. In our country, as a rule, snacks in tartlets are eaten first of all and do not have time to get wet, but if a big feast is going on and there is a risk of getting soaked, then I additionally do the following: grease the finished glasses from the inside with whipped protein and send them to a preheated oven for a few minutes. It turns out practically impervious "glaze".

even I got such a Ftuchka)))

[AlyonKa]

And yet - for the "impermeability" of salads and other non-dessert snacks, I lay a glass inside with a lettuce with a "fringe" - it turns out both functional and beautiful. AlyonKa, I really like the thing, although I know someone has already sold it.

[Larissa]

Larissa, well, this is a very handy thing !. I envy the owners!

Thank you for a separate temka, soon my tart girl will arrive

[dopleta Larisa]

dopleta LarisaThanks for the tips and recipes. they sold only Unold on the forum, but I have not seen one like yours. the Unold has half the power of the Kalorik. the owners of Unold are sitting in the bushes and will not even boast about how they have a new device, and so you want to hear the opinion as a good thing in reality or you could not buy it.

[Tatyana]

Tatyana, I'm waiting for mine, I'll try it right away and write my impressions, of course Larissa has a more powerful unit, but I think the unold is not bad either

the owners of Unold are sitting in the bushes and will not even boast about how they have a new device, and so you want to hear the opinion as a good thing in reality or you could not buy it.

I really liked the device! While baking in it only waffle tartlets for the New Year.

Baking fresh, for salad. It turned out to be strong, did not break, but at the same time, and not tough. Literally 2 minutes, maybe 2.5 minutes were baked. The coverage is good, flew out at once. I am very pleased with the purchase

These ruddy potato pancakes have just been baked. Fill with cod liver salad.

[Larissa]

Larissa, and the recipe is possible? I also want

My Unold does not know when he will come to me. Galina - Skazi bought me, thank her very much and gave it to her relatives in Moscow. Hopefully soon they will come and bring you. The most important thing is that I already have it and this thought warms my soul.

These ruddy potato pancakes have just been baked

Dopletik, good to tease! recipe in the studio!

You are welcome :

Potato Tartlets with Cod Liver Salad (Kalorik Electric Tartlet Maker) (dopleta)

I'm starting to translate recipes from the English version of the Unold instructions.
There at the beginning general recommendations half a page, but I already wrote that above.

Basic recipe.
for 14 cups

35 g melted butter
125 g sugar
1 pinch of salt
1 egg
225 ml water
1 bag of vanilla sugar
125 g flour

Waffle cup with chocolate icing done like this:
Pour melted chocolate into a glass and distribute by turning.Allow to dry.
The same can be done from the outside.

Chocolate tartlets
by about 25 pcs.

350 ml water
100 g cane sugar
125 g melted butter
250 g flour
1 tbsp. l. cocoa
1 st. l (?!) ground cinnamon
1 pinch of salt
1 egg
Preparation: completely dissolve sugar in warm water, cool and mix with the rest of the ingredients.

To be continued...

Subscribe to Temka ...

Oh my God, what are you doing with us) only I returned happy (well ... almost happy) that I did not buy another an absolutely unnecessary toy just necessary in the household to weigh .. and here it is! How to live now? And lope it stands

[dopleta]

dopleta, Larissa! Thank you very much for your advice. I'll take into account the protein. And with salad is a great idea too!

And lope it stands

Look:

🔗
Our girls in KU in the joint venture also bought. If you cooperate, then the delivery is broken for everyone.
🔗

Tease means And I’m listed as cry I bought a tart girl from 4udo at our flea market, but she will not send me in any way, and in general I can’t find her: girl_cray: Today they gave her phone number, I write, I call, silence in response And here are such recipes, I'll go to ask Tatiana in the joint venture, go and will not refuse

[Larisa, Olya]

Larisa, Olya, thanks for the topic!
As I saw her, I really wanted to. Definitely not in vain! I can't wait for the meeting and will immediately test according to your recipes. Well, beauty!

I am reporting. I was wondering if it is possible to make something like baskets on shortbread dough in it. The result is shortcrust tartlets, though delicious, tomorrow I'll try to hammer them like baskets.





Of course, you need to adapt, because the dough is not liquid, it is difficult to understand slightly how much to put, and such

Added on Tuesday 21 Feb 2017 11:02 PM

Tomorrow I will make a pure tartlet dough

[Galya]

Galya, the first photo is beautiful.

[Natasha]

Natasha, every other time it was beautiful and not very good. Although I tried to put the dough about the same. But first damn ...

[Gal]

Gal, well, nothing, let's fill our hand. It's still a cool device

I even cut those that are not quite, neatly cut off, come in handy, there will be low baskets))))

Pebble, cool little baskets turned out. They look very appetizing. I would like to see them with cream. : rose: Are they very thin?

Galyun, with a start!
Now we are waiting with the filling of the photo and what the guests will say.

Are they very thin?

Irish, they are thin and very fragile. I made 2 recipes, the first one was rejected, they showed it in bold and oily, the second was approved.

Irish, they are thin and very fragile.

Pebble, maybe then the tartlet dough will hold better?

I'll try another dough tomorrow.

I made 2 recipes, the first one was rejected, they showed it in bold and oily, the second was approved.

Wink at us, which one is good and which one is not

I did it according to this recipe, then I reduced the oil, and added sour cream and a bit of vanillin.

sour cream - 100 g, butter (room temperature) - 100 g, flour - 1.5 stack. (approximately), soda - 0.5 tsp, apple cider vinegar (or lemon juice) - 1-1.5 tbsp. l.,

And tomorrow I want to try this one

flour - 3 cups, milk - 100 ml, egg yolks - 2 pcs., margarine - 200 g, salt - 0.5 tsp, baking powder - 0.5 tsp.

I look, you look everything without sugar. Is it for salads?
Would you like to listen to Larik?
She wrote that she is not sophisticated, uses the simplest recipe, since the taste then still depends only on the filler

I just want to try the basic recipe from the English version of the instructions for our pribluda, but there is a sweet version.
Probably I'll try this weekend

[Cirre Galina]

Cirre Galina , with a start! thanks for the recipes.

[Ol]

I look, you look everything without sugar. Is it for salads?
Would you like to listen to Larik?
She wrote that she is not sophisticated, she uses the simplest recipe, since the taste then still depends only on the filler.

Ol, Larissa has already played enough, and now we will play, and then we will come to those recipes that will suit everyone. Then I will try zucchini with sugar (in season)

[Larissa]

Larissa, And I will read ...
Interesting. And where do people buy Unold?
I was waiting for my ice cream maker from Germany ... but with the waffle iron too?

with a waffle iron too

Today I got to the tart girl too.
Did on this basic recipe, but instead of water - whey.Baked for 4.5-5 minutes.
Finished size: height 4.5 cm, diameter at the top 10 cm, at the bottom - 5.5 cm, that is, Unold's baskets are slightly larger than Calorik's.
It turned out 15 pieces, - very tasty, but ...
It roasted very unevenly, that is, one edge is already completely brown, and the opposite is completely white. And how to deal with it?
I’m looking at Gali’s - evenly fried from all sides. What does it depend on? From a specific instance?
And Larik's evenly.
One more point:
Larochka, you wrote that you have less than half a spoonful of dough for each basket, and I have 2 tbsp. l. test for each turns out.
Galya, how much have you got?
Another point: how best to get the baskets: while I'm taking them off, I break them off with a wooden stick, and then I attach them to the plate, the cups are deformed a little, that is, the ovals are obtained if you do not specifically hold them until they dry.
What are the opinions?

[Ol]

Ol, I had a thick dough, I made balls, and then flattened a little, but about a spoonful of thick dough. They got it well, I got it out with my hands, and for some reason some were on the upper surface.

Thank you Checkmark!
And there were some tricks so that the color was uniform everywhere? And then I have sooooo uneven.
And how long did you bake such a dense dough?
I had a very thin dough.