Composition / ingredients
Step-by-step cooking
Step 1:
How to make cream for waffle cakes? Prepare the necessary ingredients. When choosing condensed milk, read carefully so that it is with sugar without unnecessary additives that will spoil the taste. Take butter with a fat content of at least 70%, milk - at least 3%. Cookies will suit any shortbread. I took it with the taste of melted milk. Honey can be replaced with liquid jam without large berries and pieces of fruit. Remove the oil from the refrigerator 1 hour before cooking.
Step 2:
Chop the cookies in any way convenient for you. I chopped it with a knife from a food processor. You can use a rolling pin, a meat grinder, a blender or just chop it with your hands.
Step 3:
In order for the butter to be whipped, it should be soft, but not spread. In order for the butter to become soft faster, it can be cut into pieces or kneaded with a fork. To prepare the cream, take a bowl in which it will be convenient for you to beat the cream. Put the soft butter in it. Beat with a whisk or mixer until fluffy.
Step 4:
Add honey and whisk again until smooth.
Step 5:
Condensed milk is thick and dense enough. To make it easier to beat, add it in small portions.
Step 6:
An air homogeneous mass should be obtained.
Step 7:
Make sure that there are no large pieces left in the crushed cookies. Pour it into a container with cream. Whisk or mix until smooth.
Step 8:
Boil the milk and cool it to a warm state. Pour it into the cream and whisk thoroughly so that the milk spreads evenly over the cream.
Step 9:
The finished cream can be used immediately.
The cream turns out to be gentle, moderately sweet, easy to work with.
From the resulting amount of cream, I smeared 6 waffle sheets 15x20 cm. Each took about 3 tablespoons.
If you have prepared the cream in advance, transfer it to a closed container and store it in the refrigerator for no more than 36 hours. An hour before use, remove from the refrigerator and open the lid.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled condensed milk - 328 kcal/100g
- Shortbread cookies - 716 kcal/100g
