Week Fifty-One: Crossover

For reasons that the video explains, I ended up making yeasted waffles this week rather than an ice cream. To be precise, I made what were called Flemish wafers to the exact recipe (barring a minor adaptation of the yeast) found in an 1822 book.

Flemish wafers 

Ingredients

It’s best to make 750g or you can make a multiple of 750g, but I wouldn’t make a different amount because the eggs get difficult.

150g plain flour (20%)
5.63g dried active yeast - this is almost exactly half a tablespoon (0.75%)
187.5g whole milk (25%) warmed up
75g egg yolk (10%) - it’s one medium egg yolk per 150g total
75g caster sugar (10%)
1.88g lemon zest (0.25%) - it’s half a lemon well grated, more like a whole lemon if you’re like me and patchily grate
150g unsalted butter (20%) melted
112.5g egg white (15%) - it’s one medium egg white per 250g total

You may notice that’s over 100% - it’s actually 101% - but the one egg white per 250g isn’t quite 15%, it’s more like 14%, so it all works out.

Method

1. Mix the flour and yeast together in a large bowl

2. Add the warm milk and mix it to a paste

3. Leave it to rise - I found an hour and a half in an airing cupboard is about right, see the video for what it looked like at this point

4. Add the egg yolk, caster sugar, lemon zest and melted butter, and stir in well

5. Beat the egg whites to stiff peaks and fold them in, gently but thoroughly

6. Leave to rise again - I often make the batter the night before and leave it to rise in the fridge overnight so I have waffles for breakfast, but you could do another two-ish hours in a warm place

7. Make your waffles; do not grease your waffle irons, there is so much butter in this recipe it doesn’t need it

Comments

Post a Comment

Popular posts from this blog

Week One: Basics

Image
On a reddit called  52 Weeks of Ice Cream , the aim is (unsurprisingly) to make 52 ice creams in 2024, following a weekly theme. As I’m essentially an ice cream tinkerer and newly armed with a fancy ice cream machine, this appealed greatly, and so here we are.  The first theme is ‘basics’ and what would be more basic than making what is literally my base ice cream? It only uses three ingredients (and two of those are variants of each other) and instructions that are essentially ‘weigh’ and ‘mix’. I made 600g but I do everything in ice cream by percentages, and I’ve given those too so you can make any amount you like. Ingredients: 340.2g single (19% fat) cream (56.7%) 139.2g whipping (39% fat) cream (23.2%) 120.6g caster sugar* (20.1%) * Caster sugar seems to be a UK thing; it’s very fine granulated sugar, different to powdered/confectioner’s/icing sugar in that it has nothing else added to it; granulated sugar will work instead, or could be ground down to make DIY caster sugar...
Read more

Week Eight: With a Twist

Image
I was initially not sure what to do for With a Twist week. The first thought was some form of drink/cocktail based ice cream, taking ‘with a twist’ as in ‘scotch on the rocks.’ But, I don’t drink, and none of the classic drinks that come with a twist (a twist being a small slice of fruit, usually citrus of some sort) had easy non-alcoholic versions; they tend to be very alcohol based, unlike something like a piña colada which essentially turns into a pineapple coconut milkshake. There was an excellent cocktail bar in Wrexham (yes, the city where Ryan Reynolds owns the football team) called Voodoo Moon that made the best virgin piña coladas, and everything really - I’m still sad it’s closed now. I digress. No cocktail based ice cream. So instead I looked at other uses of ‘ with a twist’, and landed on the Todd Rundgren album With A Twist, bossa nova style versions of his previous songs, and I thought yes. Brazil.  (I promise this becomes relevant in a minute.) We tend to think of ve...
Read more

Week Twenty-Five: Summer

First of all, I will confess I had to cheat this one a little bit: I’ve gone away for a fortnight and would have been unable to make this ice cream fully within week twenty-five, so I churned it the day before and just photographed it during week twenty-five. And I’m going to have to pull out the stops to get week twenty-six done during its week too! When I think of summer, I think of feeling trapped inside my house because I neither want to get too hot nor encounter insects that may mean me harm. I like the theory of bees and have even visited a bee farm, but the reality is they scare me a bit because my buzz sensors go off and alert me that it could be a wasp before I see that it’s a bee. And, as I tell my cats, we don’t play with wasps (they don’t always listen to me…) From bees, I then, naturally, thought of honey.  Honey is a type of sugar; more accurately it’s made of sugars, mostly fructose with a little sucrose. I’ve written a little on different types of sugar before when ...
Read more