Viennese waffles

Description

Culinary historians claim that Viennese waffles were born not so long ago, only some 130 years ago, thanks to the Austrian confectioner Josef Manner. It was he who developed the recipe for this delicacy and surprised the sweet tooth with its unusual soft texture. Viennese waffles immediately became incredibly popular and were patented under the Manner brand. Initially, they were served in their pure form, and then began to be supplemented with sweet creams, honey, jam, fresh berries. We offer to cook Viennese waffles according to our recipe in order to ... then repeat them for an encore at the numerous requests of the household.

Cooking

Step 1

Prepare the Viennese waffle dough ingredients. First of all, cut the butter into cubes and leave for 30 minutes at room temperature. Then beat with a mixer with sugar.

Step 2

In the resulting gentle creamy mixture, gradually add milk and eggs. Continuing to beat the mass with a mixer at low speed or a whisk.

Step 3

Add flour, baking powder, lemon juice and salt, mix thoroughly until smooth. Put the finished dough for Viennese waffles in the refrigerator for 30 minutes.

Step 4

Install panels. Turn on the multibaker, close the lid. When the green indicator lights up, open the lid of the multibaker and put the Viennese waffle dough into the moulds. Close the lid.

Step 5

Bake Viennese waffles until golden brown. Make sure they don't burn! Carefully transfer the waffles to a large, pretty plate.

Step 6

Garnish the finished Viennese waffles as you wish: fresh berries, cream, melted chocolate. Soft cheese such as mascarpone, as well as ice cream, can also be an excellent addition.