true belgium waffles 日本超人气比利时华夫饼 ( ˘ ³˘)♥

after a series of misfortune in the kitchen, i’d decided to take it easy… some say, it’s time to rest… for me, it meant starting from baking the basics… i told myself if i failed with waffles (who can fail this right?), then i will stop baking for a week…(ღ˘⌣˘ღ)…  woot… my waffle pan, kitchen and baking sheets are all intact.. now, what makes these waffles so special, is the deep caramel colour and the little crystals in it… what can go wrong with this recipe when more than a thousand japanese have baked these? go ahead… start waffling ♡˖꒰ᵕ༚ᵕ⑅꒱

Recipe adapted and translated from Cookpad

Ingredients (makes 8-10 waffles)

100g bread flour
100g cake flour
30g granulated sugar
pinch of salt
5g instant dry yeast
50g butter, softened
1 egg
milk (as appropriate ~ total weight of egg and milk should be 130g)
30g pearl sugar (adjust a little as desired)

Directions

– mix all ingredients together (except pearl sugar) and knead till you get a silky, non-sticky dough
– allow dough to proof till double in size
– add pearl sugar to pearl and knead till well incorporated (maybe about 2 mins)
– divide into 8 or 10 equal portions and heat/grease waffle maker
– place dough into middle of waffle maker and bake each waffle for 5 mins or till browned

Personal notes:

– i divided my dough into 10 portions, each weighing around 42g
– i reduced the sugar to 20g granulated sugar and 19g pearl sugar. this resulted in a very mildly sweet waffle
– 5 mins yielded too brown a waffle for me. a more ideal baking time for me was between 3.5 – 4mins. do check shortly after 3.5mins to see if the colour is as desired

these are nice crusty, bready waffles… i wonder how they will taste with kaya  ♡o｡(๑๏‿ฺ๏๑)｡o♡

Pollution index: 141 (lightly polluted)