Another Belgium Waffle ...Liege Waffle

Belgium waffle that I ate in Brussel was a thick dough (before it turned into the yummy waffle), not a liquid like pancake. This is actually called the Liege waffle.

Liège waffle (from the city of Liège, in eastern Belgium) is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops, but it is also possible to buy them in supermarkets. They are smaller, sweeter and denser than "Belgian waffles". The last-minute addition of nib sugar to the batter produces a caramelized sugar coating. This gives a distinctive flavor.

I took the liberty to copy a recipe from the Internet that seems to make a real dough Liege Belgium waffle, but have not tried yet. Wait until I move to my new house...

Ingredients
1 lb. (500g) plain flour
7g instant dried yeast (one sachet)
2 medium eggs
1 cup Whole Milk
½ lb. (250g) Butter
2 oz. (60g) honey
Vanilla
10 oz (300g) pearl sugar (or loaf sugar, broken into small, 1/8'' 3mm chunks)

If you have a bread machine:
Warm the butter so that it is melted and warm but not hot. Put all the ingredients, except the loaf sugar, into the bread machine (in the order that your bread machine instructions specify). Set the bread machine to ''dough'' and start. Check the consistency once it is mixed and add more milk if needed. The dough should be a thick batter somewhat moister than regular bread dough.

Otherwise prepare the dough by hand:
Mix flour and yeast in a large bowl; beat in eggs one-by-one. Then add milk and honey gradually, beating all the while, to make a thick batter or moist dough. Melt butter and add gradually to the batter, beating all the while. Cover with cling film and leave overnight at room temperature.

You can have fresh waffles for brunch on Sunday if you make the dough before going to bed on Saturday night. The batter dough should have risen and be full of bubbles when you rise on Sunday.

Heat the waffle iron; brush lightly with butter or oil. Ladle batter into iron (leave room for the batter to expand) and close. The waffles should be dark brown when they come out of the iron, not golden brown. The sugar melts out and caramelizes, so be careful taking the waffles out, or the caramel will stick to your skin and burn you if you touch it.

Good luck!

Waffle Belgium

Bahan2 :

1. 200 gm butter
2. 165gm castor sugar
3. 4 biji telur
4. 300gm tepung gandum
5. 1 pack kecil Dutch version gula vanilla (atau vanilla esen sudu kecil)
6. 1/2 pack kecil Dutch version tepung serbuk penaik (atau sudu kecil serbuk penaik)
7. 125ml air suam supaya rangup

Untuk hiasan : boleh dihidang bersama serbuk gula , coklat, buah atau kesukaanku...ais krim!

Cara2 :

1. Pukul butter dengan gula sehingga halus
2. Masukkan telur, gula vanilla, serbuk penaik
3. Bila dah sebati, masukkan tepung gandum sedikit demi sedikit
4. Akhir sekali tuang air suam perlahan2.
5. Tuang adunan ke dalam pembakar waffle, tunggu 2 minit. Hidang panas2! Nak makan baru buat, jangan buat awal2 sebab tak rangup.

Tips :

• Kacau menggunakan mesin agar sebati. Jangan terlalu lama atau terlalu cair. Kalau suka keras sikit macam doh, adjust tepung lebih sikit. Pandai2lah adjust ikut selera sendiri.
• Bila nak hidang, jangan letak atas pinggan. Seeloknya guna bekas raga / kayu agar waffle tak "terpelowap" dan lembik.

Ini resepi from my ex-boss, a lovely German lady! Bukan Belgian ye, so kalau tak jadi tu...jangan putus asa :)

Cheese Cake Resepi Rahsia

To bake 1 cake 26"inch diameter strawberry cheese cake...mmmm yummy

Bahan2 :

1. Biskut digestive 200 gm or 12-14 pieces

2. Butter 90 gm

3. Cottage Cheese Philadelphia 250 gm

4. Susu Pekat 1 tin size biasa

5. Cream 1 packet or 250 ml

6. Lemon juice 2 biji

7. Gelatin halal 10 ml or 3 keping

8. Strawberry filling 1 tin (can replace with other flavours as you wish)

9. Air 60 ml

**Guna tin kek khas yang boleh dibuka pada bahagian tepi**

Cara2 :

Part A

1. Hancurkan biskut sehingga berderai dan halus.

2. Cairkan butter menggunakan kaedah double boiler ie secara mudah ialah masukkan butter dalam mangkuk tahan panas, letakkan mangkuk dalam periuk berisi air, biarkan air mendidih. The butter will melt.

3. Bila butter dah cair, masukkan the melted butter dalam biskut yang berderai tadi (1), dan kacau hingga rata (well blended) menggunakan senduk.

4. Sapu tin kek (the flooring) dengan butter.

5. Masukkan campuran biskut ke dalam tin kek dan penyekkan hingga mampat menutupi seluruh flooring tin kek. Simpan dalam peti ais (not freezer!).

Part B

1. Mix the cheese, cream and susu pekat into mixing bowl.

2. Beat using machine for few minutes until pekat. Tutup the mixer with kain to avoid the liquid berterabur satu dapur.

3. Bila dah pekat, pour mixed gelatin with lemon juice (Part C) into the mixed cheese and beat again for few minutes.

4. Bila dah sebati, tuang the whole mixture ke atas base biskut tadi. Ratakan.

5. Masukkan dalam peti ais min 4 jam.

Warning : Jangan pukul adunan terlalu lama sebab cheese cake akan jadi lembik!

Part C

1. Perah lemon juice dalam air 60ml.

2. Campurkan gelatin ke dalam campuran lemon juice.

3. Masukkan dalam microwave for 30 seconds so that gelatin dissolve (jgn lupa letak sudu kecil dalam mangkuk tu supaya tak overflow the liquid - safety!)

** Do this when you have started to blend the cheese mixture, then straight away mix the gelatin into Part B. This is to avoid the gelatin becoming hard**

.....bila dah 4 jam, ready nak makan....tuang the strawberry filling ke atas cheese cake anda.

Ready to eat and gain that extra kilo! Senang bukan?

Tak payah lah spend RM70.00 for Secret Receipi cake, jimat duit aku he he