Margarine waffles crispy in a waffle iron

Thin, fragile - always when you want to crunch. Another recipe from the USSR, when waffle irons were in short supply, and a good recipe passed from mouth to mouth. It was easy to remember as it was prepared. Yes, it was prepared on margarine, but margarine was also of a higher quality than many modern oils. In addition, even then they took only margarine for baking or cream, and it contained a good percentage of butter, but the melting point was higher, which made it possible to get crispy and certainly delicious products. As well as now, try and rate!

BLUE-EYED

The author of the recipe

Margarine waffles crispy in a waffle iron

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Composition / ingredients

Servings:

Dough:

Flour (1 faceted glass cut or 6st.l. with a slide)

155

Eggs

Margarine (Only used for baking with a high% fat content, vegetable butter or sweet butter can be used. The taste will not change, the margarine will be crisper and easier to roll into a tube.)

200

Sugar (1 faceted glass by cantic or 8st.l with a small slide. These are sweet waffles, sugar can be reduced to taste.)

170

Salt (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 37 % 24 g

Carbohydrates 52 % 34 g

375 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the products. All should be at room temperature. Melt the margarine and let it cool. I cut the margarine into large pieces and put it in the microwave for 1 minute, so that the non-melted parts remain. Then I stir with a silicone spatula, rubbing the remaining pieces. It turns out a lush, homogeneous mass like cream.
Step 2:
Add a pinch of salt to the eggs, beat at the lowest speed, continuing to beat, pour sugar into the rain. Beat to a slightly white bubbly foam, it's less than a minute.
Step 3:
Add all the margarine to the egg mass, stir with a whisk until smooth.
Step 4:
Pour in the sifted flour in 2-3 doses, mixing well each time, preventing the formation of lumps.
Step 5:
The finished dough is homogeneous, glossy. Liquid, like low-fat sour cream, so it should be. Cover and let it stand for 12-15 minutes while the waffle iron or multi-baker warms up.
Step 6:
When the green indicator lights up, you can bake. It is good to warm up ordinary waffle irons, where there are modes, it is better to choose medium.
Step 7:
Pour 1-2st.l. of dough onto the surface, shaping the panel. I do not lubricate the panel, the dough is fat enough even for old waffle irons without coating. The amount of dough may vary slightly, but do not pour a lot at once, otherwise it will run out of the mold. Spilled, wait a second until the dough runs up and carefully close the lid, if there is - on the latch. I poured 1st.l. /multi-baker REDMOND series 6 **/.
Step 8:
I have a waffle baked from this dough for less than a minute. Open a little, watch the blush, enough is enough - remove with a silicone spatula. Immediately roll up the tubes, you will hesitate, it will not be possible. Pour the next batch of dough..
Step 9:
From this amount of dough I got 32 tubes, you may have it differently. I folded tightly, if you intend to do with the filling, roll up more freely. These tubes are well stuffed with protein or custard, any version of cream with condensed milk. Only for a sweet filling, I would take less sugar in the dough, here at your discretion.

If you are still an ardent opponent of margarine, feel free to replace it with butter!

The nutritional value of different fats varies and largely depends on the digestibility of fat by the body. The digestibility of fat, in turn, depends on its melting temperature. Thus, fats with a low melting point not exceeding 37 ° (i.e., the temperature of the human body) have the ability to emulsify most completely and quickly in the body and, therefore, most fully and easily absorbed.

Fats with a low melting point include butter, lard, goose fat, all kinds of margarine, as well as liquid fats.
Depending on the purpose, margarine is divided into brands:

• solid: MT — used in bakery, culinary confectionery production, in home cooking; MTS — used in the production of puff pastry; MTK — designed for the preparation of creams, fillings in flour confectionery, souffle, sweets "Bird's milk" and other sugary and flour confectionery products;

• soft: MM — intended for direct consumption, use in home cooking, in the catering network and in the food industry;

• liquid: MZHK — used for frying and cooking baked goods in home cooking, catering networks; MZHP — for the industrial manufacture of bakery and baked confectionery products, as well as frying products in the catering network.

Melting point of fat: for solid: MT and MTK (27-38 °C), MTS (36-44°C; for soft (25-36°C); liquid (17-38 ° C).

Solid margarine includes "Miracle woman" (60% fat); "Homemade" (60% fat); "Hostess" (65% fat); "Crumpet" (75% fat); "Creamy new" (65% fat), etc.

The assortment of soft margarines is represented by the following names: "Rossiyanka" (75% fat); "Stolichny" (60% fat); "Morning" (40 and 50% fat); "Creamy" (60% fat); "Homemade" (50% fat); "Rossiyanka" (50% fat), etc.

This is just a little information that will tell you that not every margarine should be afraid. Although I am in favor of using margarine correctly.