比利时华夫饼的做法

hello， everybody i'm the gift on the hustleton， the ambassador of belgium here in praetoria and today we'll show you how to make the brussels waffles and the eas waffles the brussels waffles are square crispy and very light the liaish waffles are a bit more heavy have more sugar and chewy， but also a delight i'm here today， quickly and roberts the chef of the belgian residents in praetoria and she's going to show you how to make the brussels waffles first morning， everyone so to start with we're going to sift the flour together with a pinch of salt in the meantime ambassador if you could possibly take the water and the milk and activate it with the yeast to look warm water and some milk and don't forget after this video you will get the entire recipe and then we add the yeast you make it well in the center of the flour adding in the vanilla sugar okay， so we're adding the dissolved yeast with the milk in the water and then we'll be adding the melted butter as well as the egg yolks， so after adding the eggs and the butter we're going to blend the mixture until smooth and in the meantime we'll be whisking up the egg whites which we will then fold into the base mixture so the batter is now completely smooth and what we're going to do is fold one third first of the egg whites into the base mixture before folding in the balance the reason for folding in one third first is just to loosen up the mixture， so it's not too tight， so all the egg whites have been folded in and we're going to cover and leave it to prove for a good forty minutes if it's a cold day like it is today it could take longer than forty minutes so now that we have finished with the brussels batter we will start with the liage， one so to start with the ambassador if you could dissolve the yeast and the milk together and i will sift the flour so now that we've sifted the flour we're going to be adding the vanilla sugar and the butter so we've transferred the flower， the button and the sugar to the mixer and we're going to blend it until we get a fine crumb with the butter and the flour so now that the butter is crumbed into the flour we're going to add the water and yeast mixture and then we'll be adding the eggs one at a time as you can see the mixture is coming together nicely to form with a firm dough so now that the dough has come together we're going to wrap it and leave it for forty minutes to prove so fortunately we prepare the better so we can carry on so now to be adding the sweet element we're going to take the base mixture and add the pole sugar so now that the sugar is all incorporated we're gonna be allowing the mixture to prove for a further twenty minutes so let's put this to one side because again we have prepared some of the matter so now that the those proved and ready we're going to be rolling it into balls ready to bake in the pre heated waffle iron， so now that we've backed the liage waffles it's time to go over to the brussels waffles， so as you can see the belgian waffle iron you can flip it so that the batter can spread within the waffle okay there we are thank you lian for these marvelous waffles the famous belgian waffles the brussels waffle the square one and the light crunchy one the liege waffle a bit more chewy we hope you will enjoy them the recipes will be shown after this video。

这是比利时人最爱吃的烈日华夫饼制作过程首席烘焙施法彼安将二十公斤的面粉倒入容量为四百升的搅拌机中，接着加入三公升的蛋液。因为烈日华夫饼有股微微的咸味，所以他还需要为每批面团中添加两公升的食用盐， 然后加入适量的大豆粉、二百克的香草精以及十克的糖蜜，再将五公斤的软化牛油倒进搅拌机里。为了让面团变软，他需要再往里面加入酵母块。酵母块会制造出二氧化碳泡泡，让面团膨胀起来。 现在法比安快速打开机器，让搅拌机旋转十分钟。面团搅拌的同时，他会去准备另一种食材，珍珠糖。这种糖不仅在烹煮时不会融化， 而且还可以让烈日华夫饼拥有独特的口感。接着法比安将珍珠糖倒进搅拌好的面团里，再次搅拌五分钟。搅拌完成后面团会开始变热，同时酵母也 会生效。这时法比安会将他们移动到下一道工序，把面团分成小分量。当他打开开关，机器就会将面团抬高并翻转过来，接着机械臂就会贴着钢臂推行。随着大缸的旋转，机械臂把面团慢慢挤出来，掉落在下方的滑槽里。然后另一台机器的两个滚筒 会把面团压制成细长状，并跟随流水线送入切割机。机器上的四个刀片会把面团切割成三个长条，可现在的长条状面团有缝隙， 这会导致膨胀不均，所以会把它们切成一百二十克的小块面团送进揉面机里。旋转的底部就像双手一样抚平缝隙，并把块状面团搓成球状，接着会在球状面团外表撒上面粉， 挤压成更接近华夫饼的饼状。全速制作时，这家工厂每小时可以做出六千个饼状面团。二十四小时后，这些饼状面团被送到了位于布鲁塞尔的华夫饼。 面团会冷冻储存，当需要时，店员就会拿出摊在华夫饼机上，只需要四分钟，就可以把又甜又咸的面团制作成美味的华夫饼。好了，我是家乐，下期想看什么东西的制作过程，请评论区留言告诉我。

这是韩国街边的烘焙店，可以制作出最正宗的烈日华夫饼。烈日华夫饼和美式华夫饼有很大的区别，他不仅咸中带甜，而且口感也比较劲道。这家店目前已经经营了十多年， 烘焙师们将花生仁和核桃仁切碎下锅熬至使其凝固在一起。这边也开始着手准备打面团。 烘焙师将面粉放入搅拌机中，在搅拌的同时加入酵母。加入酵母块之后，酵母会吞噬面粉中的糖分，释放二氧化碳让面团膨胀起来。接着加入两罐脱脂牛奶，让面团更好的搅拌。 这还没完，烘焙师把六块的软化牛油倒进搅拌机中， 现在加快搅拌机搅动。现在准备的白色颗粒物是用填 菜制作的比利时珍珠糖，这种糖烘焙时不仅不会融化，还会让成品烈日华夫饼吃起来更加酥脆。将珍珠糖倒进搅拌好的面团中，准备再次进行搅拌。搅拌几分钟后，珍珠糖均匀的依附在面团当中。 烘焙师按下旋转按钮时，取下机械臂，将面团慢慢取出。 烘焙师要将桌上一大坨面团切割成四个长条， 但是面团中还含有大量的气泡孔，所以再将面团切割成一百二十克的小面团。这时烘焙师将面团反复揉搓成球状，是为了避免有缝隙或者发 较不均的情况发生。 再将小面团放在托盘中醒发备用。 我们跟着镜头一起看下员工是如何制作出美味华夫饼。烘焙师只需要将面团摊在华夫饼机上，加热四分钟，就能制作出咸中带甜的美味的华夫饼， 再根据客户需求可以做出各种美味华夫饼，这里可以加工出苹果、肉桂、原味、蜂糖浆、蜂肉桂、巧克力、蓝莓、奶酪、奶酪蓝莓等等口味。当然口味不同，价格也不同的，这里最贵的是奶酪蓝莓口味。

欢迎大家又回来我的频道，今天给大家分享一款既可以当早餐，也可以做下午茶的格子华夫饼，所需要的食材就是这些。这可能是你见过做法最最简单的华夫饼了， 需要把所有的材料都倒进一个大碗里，导入的先后顺序也是很随意的，既不需要打发，也不需要醒面。如果你是要拿来做早餐的话，也可以提前一碗把面糊准备好，第二天早上直接放进机器。 就是这样把所有的材料都搅拌均匀，拌好的面糊是稍微有些浓稠的，挖起面糊呈缓慢低落的这种状态。 如果你喜欢四四方方有棱有角的那种华夫饼，我会建议你把面糊装进一个裱花袋中。华夫饼机需要先预热几分钟， 我这个华夫饼机已经用了十多年了，除了防粘功能稍微有些退步以外，其他的功能仍就非常好。所以我会在装入面糊前薄薄的刷一层食用油。如果你确定你的华夫饼机是不粘的，那可以省略刷油的这个步骤。裱花袋剪一个小口，然后根据机器的形状 均匀的挤上面糊。面糊不要挤得太满，以免盖上盖子的时候溢出来。电动的机器非常容易操作，当指示灯灭的时候，我们的华夫饼 就做好了。其实呢，我更想推荐你们另一种操作起来更加方便更加快捷的方法，只需要用一个大一点的勺子挖一勺面糊就这样倒在机器的中间，然后同样盖上盖子，等待指示灯熄灭。我个人其实更偏爱有些焦香的 华夫饼，所以通常会多等待半分钟才打开盖子，我反而觉得不规则形状的会更好看呢，你又会 pick 哪一种呢？ 喜欢记得点赞和分享哦！好了，今天的视频就到这边，非常感谢大家的观看，喜欢我的视频请记得点赞、分享和关注我的频道，我们下次再见。