This past summer, I caught up with a Neon Nation mystery show in which the perverted green tea bitch Ono was particularly fond of baking her own. In the show, she makes a big, square wafer cookie, and it’s especially fun to watch her gobble it up and click away! It also piqued my desire to try to make my own wafers, so I searched in the lower kitchen and it turned out to be completely unoriginal! The wafer cookie recipe! There was only one simple recipe ripped from a book, and I googled it again, and there was only one video that talked about wafers, but making them It’s just wafers, and the flat baking sheets used don’t have the nice grids that are commercially available, nor do they combine to make four layers of wafers with sandwiches, so , since reproducing something that doesn’t resemble anything from content to form can be a huge problem!
After two experiments and constant modifications to the wafer mix recipe, we finally made one that is the same as commercially available wafer biscuits in both texture and appearance, and tastes 10,000 times better than industrially produced ones, right!
Only those who do understand how hard it is!
Okay, let’s make crunchy and sweet wafers.
Glutinous rice flour (water-milled glutinous rice flour)
Tapioca (or manioc flour)
Parsley Powder (American Almond Powder)
White chocolate (for baking)
(or) strawberry powder
|1/2 of the gram weight of the biscuit flour category|
|3 times the gram weight of biscuit mixes|
(Original) Wafers are not that hard to make.
First a picture of the finished wafer, with the strawberry white chocolate sandwich on the left and the white chocolate sandwich on the right! What more can a man ask for when he’s beautiful
Mix all the powder of the wafer batter with 1/2 of its total volume of cold water, that is, if you want to use 100 grams of total weight. Dry flour (including the sum of glutinous rice flour, tahini, and almond flour) to make the wafer batter, then start with 50 grams of cold water to mix. Stir to a somewhat thickened state, then use boiling goo that is three times the weight of the flour (that is (300 grams of boiling water) in four or five add to the powder batter. Be careful to keep the water boiling all the time, the batter has a tendency to become extremely thick at first, like a hot clump. Stir and watch, and as you stir it gradually forms the half-cooked powder paste in the video, which if you taste it, still has a powdery texture in it! That’ll do it!
I used this crockpot that I bought specifically to make this wafer, but it turns out that making a wafer takes way too long! It doesn’t work well. But it comes with an egg roll baking sheet with a very thin grid, it’s still usable, just can’t be too rushed.
Preheat the oven and scoop up a spoonful of wafer batter, about 20 grams, and pour it into the center of the mold into a small circle, don’t pour too much, it will burst! Scary! Then slowly drip slowly close the mold, at which point a lot of steam will come out! Be careful not to burn your hands!
This pot took a really long time, I didn’t look at the time exactly, just the light came on long after the light went out and then tried to turn it on. If it’s strong and doesn’t quite open, it’s not too good yet, then wait a minute or two before opening it up and molding it! This wafer pictured here is still a little too dry in the middle, so you can flip it over and bake it for a few more seconds.
Baked wafers should be immediately placed on a rack to cool, then cut off the four sides of the circle to form a square. See, wafer grids have sides and sides too, yo!
I cut it with a sushi cutter and didn’t use a ruler, just a horizontal and vertical grid along the top of the wafer, which is actually pretty easy to cut. Next time I’m going to buy a paper cutter and try it, I think it will cut better and more square!
Gah, the little grid is charming! Square. Then cut twice to become 4 wafers, which means I make one wafer to form a four-layer wafer cookie embryo.
To make the sandwich, I made two kinds, white chocolate and strawberry white chocolate. White chocolate with butter melted in water, mixed with milk powder, not too thin, too and not too thick! Be sure to reheat the water from time to time as you spread the sandwich, as the chocolate will solidify and become thicker, heat it for a while! It becomes even and easy to coat again afterwards.
The process of applying the sandwich is very long, think about it, a wafer has four layers, you have to apply three layers, and you are afraid of the crunchy texture! The wafer prep crumbles, so take the strength and apply it bit by bit to cover evenly. This picture shows only half of it coated.
This is what it looks like with the full sandwich coated, so you can cover a sheet of wafer embryo. Four layers just one on top of the other!
Strawberry white chocolate sandwich: I used this dried frozen strawberry powder, add a spoonful of it to the white chocolate and butter instead of milk powder (no milk powder if you add strawberry powder), then stir to make a thick consistency.
At first I was worried that the wafers would be soft and lose their crunchy texture, but then I took a picture of the wafers and put them on a rack to cool. The photos started tasting and I realized I was worrying too much! It’s totally crunchy and clicky. It’s so beautiful!
I got two bites out of the top two pieces!!!! The texture is so good!!! 10,000 times better than commercially available wafers, creamy and sweet with a white chocolate sandwich, and fragrant with a strawberry white chocolate sandwich. Pleasant, sweet and sour! I love strawberry ones even more!
It took almost four hours to make these eleven wafers, but they tasted like one in seconds! So delicious, so crunchy, so touching, so delicious!
Finally, these are cut off the edges and corners of the wafer into a ziplock bag and put in the refrigerator, usually when the snack can be eaten, really do not waste it ah: crunchy and light, unburdened afternoon tea snack!
And finally, a fine mesh detail of the wafer! People with OCD say they look comfortable and like it!
2) The most important step is to make a wafer powder paste, first cold water to mix into a thick paste, at first a little stirring does not feel like stirring, because The reason that there is white powder in it, a little bit of effort for a while and then suddenly stirred open. Boiling water at the beginning will form a few clusters, do not be afraid, continue to stir and continue to add boiling water can, a moment to stir open into a thinning. Paste.
3. almond flour must be added, it acts to temper the excessive texture of the two main flours (glutinous rice flour and tahini) and will make Make good wafers that aren’t so white in color.