A waffle iron is an interesting kitchen device with which it is very convenient to prepare a popular dessert. But it does not always work out. Sometimes instead of rosy and crispy waffles, one disappointment comes out. Why is this happening, is it not in the waffle iron?
Is the waffle iron to blame?
A waffle iron does not bake - a familiar expression. It is on the device that mistresses sometimes translate their failures. In fact, sometimes the problem is not at all in it.
When is the waffle iron to blame:
- Wafers are baked unevenly. On the one hand they burn, on the other white, do not fry. The reason is the defective device or it has not warmed up enough yet, it’s worth a little wait and try again.
- Wafers stick constantly, regardless of the recipe, surface preparation, its temperature, amount of oil. Most likely, the reason is coverage.
If the wafers crack or break, burn or do not brown, oil flows out of them, then the problem is not the waffle iron at all. Let's dig further?
Why do wafers stick
Sometimes it’s very difficult to remove the wafer from the surface, it sticks on one or even two sides, remains in the figured holes, burns, pieces cannot be taken out. We have to turn off the device, scrape out all the "treasures".
Why do wafers stick:
- The waffle iron is not oiled. Modern models do not require lubrication, but old waffle irons need to be coated with a thin layer of oil, it is convenient to do this with a silicone brush.
- Little butter in the dough. In many recipes it is not even necessary to lubricate the waffle iron, since the dough itself is very oily, when frying it releases oil, it flows into all curls, it does not stick. If there is little oil, this does not happen.
- The waffle iron is not warmed up. The dough should be laid out only on a hot surface, otherwise it will stick before the crust forms.
- Honey in the composition. Wafers are often prepared without sugar with honey, such recipes are very popular among devotees of healthy foods. But, sometimes this becomes the reason that the waffles are not removed. Honey increases the stickiness of the dough.
- Too sweet dough. And without honey, but with a lot of sugar, waffles can also stick, so it’s better to follow the recipe, observe the proportions, use scales, measuring glasses.
Often wafers stick if the coating is scratched. This is especially true for modern models of waffle irons with special application. It is worth scratching the surface with a metal sponge, knife or fork, as small scratches appear. Perhaps they are not visible, but the dough is poured and burns.
Also, the coating can be damaged by cold water, it is important to cool the waffle iron before washing.
How to prepare a new waffle iron
- Wash the surface with water and anti-grease, remove all grease and dirt.
- Wipe with a soft cloth and dry from the remaining drops of water.
- Turn on the appliance at maximum temperature, warm up until a haze appears. An unpleasant odor may appear, this is good, you need to open the window, ventilate.
- Cool the waffle iron, wipe it again with a napkin, remove burnt particles, soot, after which the device can be used.
Why do waffles burn
Sometimes waffles do not stick, but they cook too quickly and burn. Even worse, when they are fried unevenly. If the waffle iron is working, it worked fine before that, then the reasons are not in it.
Why do waffles burn:
- Waffle maker overheated too high temperature is used, baking parameters need to be adjusted.
- There is a lot of sugar in the dough. It is he who provokes tanning. You should reduce the amount of sand or look for another recipe.
By the way, if the dough is already kneaded and the waffles are burning, do not throw it all away. You can knead the same dough without sugar, mix and continue cooking.
Fat, fat, or just butter
Of great importance is the oil, or rather its appearance. Now is the time when you can’t take a pack and put it in your basket with your closed eyes from a shelf in a store. Almost 90% of products contain vegetable fats, substitutes, plus flavors, dyes. From this “false oil” the dough will also turn out, good pies or rolls will come out, but the wafers can burn, stick. If, in addition to bad vegetable fat, there is a lot of water in the oil, then the wafers will not be crumbly and crunchy, they will turn out to be very tough.
What to do? Just choose quality oil. By the way, the GOST mark is no longer an indicator, often manufacturers write it just to inspire consumers with confidence in their products. It is advisable to watch the composition, there should be nothing superfluous in it, ideally only cream.
By the way, margarine can also be used for waffles, quite good plant compositions are found, it is important to simply browse. It is desirable that margarine was not less than 65% fat.
Why do waffles crack, do not fold?
Everyone remembers twisted wafer rolls with condensed milk or cream inside. A chic dessert that gives a huge scope for creativity. But sometimes waffles cannot be rolled up. They immediately crack, crumble, crumble into small pieces.
Why do wafers crack, do not fold:
- There is a lot of butter in the dough, the waffle comes out crisp, crispy. You should look for another recipe, for example, on sour cream, kefir, with a reduced amount of fat.
- Wafers overcooked, overdried. As a result, they break, crumble, it is necessary to increase the temperature, remove earlier, fry until slightly golden.
- Waffles have cooled. Minimize immediately as soon as the cake has been removed from the hot surface. In a few minutes, the waffle will become fragile.
You can wrap the wafer with your hands just in a tube or in a cone. Sometimes this is done with a napkin or towel, so as not to burn your hands, get an even shape. Also, for folding, you can use a tube or cone, around which a hot waffle is wrapped, cool.
Finally: it’s all about taste
Regardless of the recipe for the dough, waffles are valued for their taste. Be sure to add a pinch of salt, which is a natural enhancer, works no worse than harmful glutamate.
For vanilla flavor, use cinnamon.
Keep track of product quality and freshness. Does the oil smell bad or are there any impurities in the flour?
This is not the place in the test. If you initially save the ingredients, then nothing good will come out.
