Liège Waffles (Belgian)
Ingredients
- 10000 g - 100% Flour (high-protein)
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7500 g - 75% Water approx.
Filling:
- 3000 g - 30% Sugar Nibs P2
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
- Dough temperature: approx. 24ºC
- Scale: approx. 100 grams or desired weight to match the waffle iron
- Round up to the desired shape
- Press the dough pieces directly with the waffle iron
