Bedienungsanleitung Cuisinart WAF-B50 (Seite 14 von 32) (Englisch)

650792

Zoom out

Zoom in

Vorherige Seite

1/32

Nächste Seite

3 large eggs, separated

½ cup unsalted butter, melted

and cooled

1 teaspoon pure vanilla extract

Measure water into a large bowl.

Add the 1 teaspoon granulated sugar

and yeast; stir to dissolve. Let stand 10

minutes. In a separate bowl, combine

the flour, graham cracker crumbs, ¼

cup sugar, salt, ginger, and lemon zest;

stir to combine. Add the milk, egg yolks,

cooled melted butter and vanilla to the

yeast mixture. Stir until smooth. Add the

dry ingredients and beat until smooth,

using a hand mixer on low speed.

Cover with waxed paper and let stand

to rise in a warm, draft-free place for

30 minutes.

Beat the egg whites until stiff, but not

dry. Gently fold into the batter.

Preheat your Cuisinart

Breakfast

Express

on setting #4 or preferred

setting* (green indicator light will be

illuminated when preheated).

Use the measuring cup to measure out

one scoop of batter, spreading evenly

into waffle plate. Close lid and rotate

180˚ to the right and bake until beeper

sounds. Rotate waffle side 180˚ and

remove waffle. Repeat with remaining

batter. Waffles may be kept warm in a

low (200°F) oven. Place waffles

arranged on a cookie sheet on a rack in

the warm oven. Serve with lemon curd,

fruit, jam, powdered sugar, a warm fruit

syrup, or whipped cream.

For best results, do not open waffle/

omelet maker during cooking process.

Doing so will throw off the timing

mechanism.

*We recommend using setting #4 to

achieve a golden-brown, baked Belgian

waffle. Adjust the browning control if

you prefer lighter or darker waffles.

Nutritional information per waffle: Calories 458

(44% from fat) • carb. 23g • pro. 11g • fat 23g

sat. fat 12g • chol. 159mg • sod. 279mg

calc. 120mg • fiber 1g

Pumpkin Nut

Belgian Waffles

These waffles taste like freshly baked

pumpkin muffins and are delicious served

with warm maple syrup.

Makes 6 waffles

1½ cups unbleached,

all-purpose flour

1 ounce finely chopped walnuts or

pecans (best if toasted first)

1 tablespoon cornstarch

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

¾ cup pumpkin purée (canned

solid-pack pumpkin)

2 large eggs, separated

1 cup whole milk

¼ cup real maple syrup (do not use

pancake syrup)

3 tablespoons unsalted

butter, melted

1 teaspoon pure vanilla extract

3 large egg whites

In a large bowl, combine the flour,

chopped nuts, cornstarch, baking

powder, salt, cinnamon, ginger, and

nutmeg. Stir to blend, reserve.

In a second bowl, combine the pumpkin

purée, egg yolks, milk, maple syrup,

melted butter, and vanilla; stir until

smooth. Add the liquid ingredients to

the dry ingredients and stir to blend

until smooth, using a whisk.

In a clean, dry bowl, beat the egg

whites until stiff peaks form. Gently fold

the beaten egg whites into the batter.

Preheat your Cuisinart

Breakfast

Express

on setting #4 or preferred

setting* (green indicator light will be

illuminated when preheated).

Use measuring cup to measure out one

scoop of batter. Pour into waffle plate.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Cuisinart WAF-B50 Seite 14

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info