Recipe for wafer rolls in a waffle iron. Filling and dough for wafer rolls

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Waffle rolls baked in a waffle iron, then filled with condensed milk, are still in favor with many born in the early 80s. Despite the huge number of delicious desserts that filled the pastry shops, these modest "long-lived women" continue to be welcome guests. This article reveals the secret of their preparation.

Low calorie milk dough

This waffle roll recipe differs from others in that it contains fewer calories, which means that waffles in combination with cream will not be so detrimental to the figure. Their special highlight is coconut oil, which gives the dough an unusual flavor.

1. Beat two eggs and half a glass of sugar with a whisk until light foam forms.
2. Add a glass of warm (not hot!) milk to them, a little vanilla and mix again.
3. Add a glass of flour and again knead with a spoon until smooth. At the very end, pour in two tbsp. tablespoons of melted coconut oil, cold pressed is better - it is more aromatic.

The dough will be quite liquid, but so necessary. It is best to bake from thistest tubes are small, larger ones roll up worse.

Crispy waffle dough

Most of the sweet tooth like crunchy wafer rolls, when when biting everything explodes in the mouth with fragments of dough and mixes with cream. In order to bake successfully, the dough is usually made with a lot of eggs and very little fat, because if you do not put it at all, the tube will be too tight and will not roll up into a tight roll.

The following recipe for wafer rolls, according to user reviews, is considered the most successful:

• Beat five eggs with 200 grams of granulated sugar and 1/3 teaspoon of vanilla sugar until light foam.
• Melt 200 grams of butter in a water bath and combine with the egg mass.
• In small portions, stirring, add 300 grams of flour and mix thoroughly so that there are not even the smallest lumps.

The consistency of such a dough for wafer rolls will resemble dough for pancakes or thin sour cream.

For soft tubes

If you want, on the contrary, tender and soft waffles that can be layered with cream in the form of a cake, then this option is also available: its secret is potato starch, which is added to the dough, making it softer. The recipe for wafer rolls includes the following cooking steps:

1. Three eggs are mixed with a glass of sugar and a little vanilla to flavor the dough.
2. 160 grams of good quality margarine or butter is melted in the microwave (orwater bath) and mixed with eggs. Two or three tablespoons of liquid sour cream are also added there.
3. Take one glass of wheat flour and starch, mix and sift through a sieve. Pour in small portions into the oily mixture and knead the dough. It will be quite thick.

Bake such waffles in the same way as regular ones: if tubules are planned, they are rolled up immediately after removal, and if a waffle cake, then, without waiting for cooling, immediately smear with cream, then it will soak better and faster.

Condensed milk filling

The most common and favorite filling for wafer rolls is, of course, boiled condensed milk or its variety "Toffee", which is sold ready-to-eat. You can also boil a can of condensed milk until brown, but this takes at least two hours. Who wants to wait that long?

Another common cream, often mentioned with a recipe for wafer rolls, is butter, but also based on condensed milk. To prepare it, a can of ordinary condensed milk is mixed with 200 grams of butter, whipped with a mixer into foam. You can add vanilla, but if the dough contains it, then this is not necessary.

Chocolate cream

A similar cream for wafer rolls is prepared with cocoa powder:

1 can of condensed milk + 200 grams of butter + 2 tbsp. cocoa spoons

Mix everything with a mixer until smooth and cool slightly. If in creamadd a handful of finely chopped walnuts, then nothing will overshadow the taste of the tubes. At the same time, it is necessary to grind them as finely as possible so that later you do not suffer with filling the tubes, because if pieces of nuts get stuck in the hole of the pastry bag every thirty seconds, then the mood from cooking will be spoiled.

Cream of sour cream with chocolate

This is an amazing cream for wafer rolls, which is sure to please the sweet tooth, as it combines all the most delicious: sour cream, chocolate and nuts. To prepare it, you need to take:

• 200 grams of dark chocolate and sour cream each;
• 50 grams of powdered sugar;
• three art. tablespoons nut butter (you can use Nutella).

Melt the chocolate in the microwave or in a water bath. Mix sour cream with sugar and heat a little on the stove, add chocolate and butter. Squeeze the cream thoroughly until smooth and cool slightly. If, when filling the tubes, sprinkle the top with crushed nuts, the taste of the cream will be more emphasized, and the appearance will be elegant.

Gelatin cream for wafer cones

A rarely used cooking option due to some seeming length of the process, and not everyone likes cottage cheese in combination with waffle dough. In fact, you need to be able to mix the ingredients correctly using a blender, then the smallest grains of cottage cheese will not be felt.

Pre-soak st. a spoonful of gelatin in 100 grams of water, let it swell and heat until dissolved in waterbath. Remove the zest from one lemon and squeeze out the juice, mix with 300 grams of cottage cheese and 4 tbsp. Sahara. Beat with a blender until smooth. In a separate bowl, whip the cream into foam, combine with the curd mass and, lastly, add gelatin. Mix quickly and immediately fill the previously baked tubes, otherwise the cream will harden. It will be very impressive if you decorate each horn with a candied berry, you can fresh or a piece of marmalade, sticking it into the center of the product.

How to roll straws?

In the process of baking wafer rolls in a waffle iron, they must be immediately wrapped, giving the desired shape, otherwise, after cooling, they will freeze and nothing will come of it. This process is quite laborious, since hot dough sometimes burns fingers, and if skill is not enough, then the shape of the tube turns out to be far from perfect.

In such cases, some chefs recommend using gloves so that hot waffles do not burn your hands too much. All crispy wafer rolls can be rolled in the following ways:

• Classic, when the wafer rolls up evenly on both sides. Moreover, two options are used: a tight roll, when there is little space for the filling - no more than 1 tbsp. spoons, and loose, in which the edges of the wafer overlap slightly, forming a large space for filling with cream.
• Horn, in which the tube has a narrow edge and a wide, resembling a rosette. It is very effective to fill such tubes with a protein cream that keeps a beautiful shape.
• Minia tube for which waffles are baked from one tbsp. tablespoons of dough and immediately fold in the classic way. Very handy for decorating desserts.
• Closed cone. The horn, which is immediately filled with cream and the wide edge is wrapped inside, forming a cone. For such molding, you need a stable cream like custard or boiled condensed milk.

If you try to bake wafer rolls according to the recipes above, trying each with different types of cream, then in any case there will be your favorite option, which will be used most often.