Classic Crispy Waffles with Margarine

Thin, fragile — always when you want to crunch. Another recipe from the USSR, when waffle irons were in short supply, and a good recipe passed from mouth to mouth. It was easy to remember, just like it was prepared. Yes, it was prepared with margarine, but the margarine was of a higher quality than many modern butters. In addition, even then they only took margarine for baking or butter, and it contained a good percentage of oil, but the melting point was higher, which made it possible to obtain crispy and certainly tasty products. Just like now, try it and rate it!
cook time: 50 min
Maya Lindell
Classic Crispy Waffles with Margarine

Nutrition Facts (per serving)

382
Calories
24g
Fat
34g
Carbs
7g
Protein

Ingredients (16 portions)

Dough:

Salt to taste
Sugar 170 g
Wheat flour 155 g
Eggs 5 pc
Margarine 200 g

Recipe instructions

Step 1

Step 1
Prepare food. Everything should be at room temperature. Melt the margarine and let cool. I cut the margarine into large pieces and put it in the microwave for 1 minute, so that the unmelted parts remain. Then I stir with a silicone spatula, grinding the remaining pieces. The result is a lush, homogeneous mass like cream.

Step 2

Step 2
Add a pinch of salt to the eggs, beat at the lowest speed, continuing to beat, pour in the sugar. Beat until slightly white and bubbly, less than a minute.

Step 3

Step 3
Add all the margarine to the egg mixture and stir with a whisk until smooth.

Step 4

Step 4
Add the sifted flour in 2-3 additions, mixing well each time, avoiding the formation of lumps.

Step 5

Step 5
The finished dough is homogeneous and glossy. Liquid, like low-fat sour cream, that’s how it should be. Cover and let sit for 12-15 minutes while the waffle iron or multi-baker preheats.

Step 6

Step 6
When the green indicator lights up, you can bake. It is good to heat up ordinary waffle irons; where there are modes, it is better to choose the middle one.

Step 7

Step 7
Pour 1-2 tbsp onto the surface. dough, shaping into a panel. I don’t grease the panel; the dough is greasy enough even for old uncoated waffle irons. The amount of dough may vary slightly, but do not pour too much at once, otherwise it will run out of the mold. Once youʼve poured it, wait a second for the dough to spread and carefully close the lid, if there is one — on the latch. I poured 1 tbsp. /multi-baker REDMOND series 6**/.

Step 8

Step 8
I bake a waffle from this dough in less than a minute. Open slightly, watch for blush, enough — remove with a silicone spatula. Roll the tubes right away, if you hesitate, you won’t be able to do it. Pour in the next portion of dough...

Step 9

Step 9
From this amount of dough I got 32 tubes, yours may be different. I rolled it tightly, but if you plan to make it with filling, roll it looser. It is good to fill these tubes with protein or custard cream, or any version of cream with condensed milk. Only for the sweet filling I would use less sugar in the dough, it’s up to your discretion.

Additional rubrics

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