Silvercrest SWEW 750 B2 - Handbuch (Seite 13)

11 GB
13.2 Waffle nuts and shaped
waffles
For these recipes, use the interchangeable
plates for waffle nuts7b,7c or the inter-
changeable plates for shaped waffles7d,7e.
A wide variety of ingredients with a semi-sol-
id consistency are suitable for filling the waf-
fle nuts.
Sweet fillings
• Both the basic batter and sweet batter
are suited to sweet fillings.
• Examples: jam, nut nougat spread, fruit
puree (e.g. from apples or plums), yo-
ghurt, custard - cinnamon, caramel,
honey or cream could also be added.
• Sweet waffle nuts and shaped waffles
can also be coated with chocolate or
sugar icing.
Savoury fillings
• The salty batter suited to savoury fillings.
• Examples: cream cheese or quark as a
base, flavoured with herbs, spices, par-
mesan cheese, onions, garlic, dried to-
matoes or olives (finely chopped).
Basic batter
• 125 g soft butter
• 250 g sugar
• 2 eggs (100g)
• 250 g flour
• 250 ml warm water (30°C)
1. Whisk the soft butter, sugar and eggs
until the mixture is frothy.
2. While stirring continuously, alternately
add spoonfuls of flour and water.
Sweet batter
• 200 g soft butter
• 200 g sugar
• 1 packet of vanilla sugar
• 2 egg whites
• 1 egg
• 200 g sour cream
• 500 g flour
• 1 tsp baking soda
1. Whisk the soft butter, sugar, egg whites
and egg until the mixture is frothy.
2. Mix in the sour cream.
3. Mix the flour and baking soda together
thoroughly.
4. While stirring continuously, add the
flour mixture a spoonful at a time.
Salty batter
• 125 g soft butter
• 1 pinch of sugar
• 1 pinch of salt
• 1 egg
• 200 g flour
• 1/4 tsp baking soda
1. Whisk the soft butter, sugar, salt and
egg until the mixture is frothy.
2. Mix the flour and baking soda together
thoroughly.
3. While stirring continuously, add the
flour mixture a spoonful at a time.
__RP102825_B6.book Seite 11 Donnerstag, 23. Oktober 2014 1:47 13