Description
Today, I want to buy you wafer rolls from my childhood. They can be prepared not only in a specialized form, waffle iron, but in a normal pan with Teflon coating.
Ingredients
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Flour
1 cup
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Sugar
0.75 cup
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Margarine
100 g
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Milk
200 ml
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Water
175 ml
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Chicken egg
2 piece
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Soda slaked vinegar
0.5 tsp
Cooking
Melt margarine, cool. Add the eggs and sugar. If you want part of the tubes to prepare savory, in this step do not add sugar. Will add it after.
Soda Gasim vinegar, add water and flour.
After that, pour milk. If you decide part of the tubes to make savory, but this time divide the dough. In the savory part, add one tablespoon sugar and a pinch of salt, in sweet - remaining sugar. The dough should come out slightly thicker than for pancakes - silky and smooth. If You think the dough is little watery, add one tablespoon of flour (depends on flour).
The form of heat and grease with vegetable oil. In the process of making tubes, I advise you to grease the usual piece of unsalted pork fat. It is not only well smeared form, but it will clean slightly roasted pieces of dough.
Pour the dough. One wafer will need about 2 tbsp of dough. Tightly close the waffle maker and do not open until the end of cooking. On my waffle iron cooking time of one wafer in about 1 minute: grease the pan, pour the batter, 30-35 seconds on one side of the form, then turn over and bake until done on other side 10 seconds. But it all depends on the temperature of the stove.
If you cook in a frying pan, grease first with oil, will rascality. Pour 2 tbsp of dough and carefully spread it on the surface. Turn down the gas very low, so the dough doesn't so much roasted as dry. Since the pan is no upper press, as the shape, the dough is thicker and of course, that it is not just fried, and even dried it dry. Then the dough in the pan, it will be great to curl into a tube.
In less than an hour, your rolls for tea ready. You can fill them with cream, or just to eat as cookies, they are self-sufficient))
Here rolls cooked on the pan. They have no special pattern and they are prepared a little longer than in the form. But from the pan doesn't drip onto the stove fat, no problems with sticking dough and they are just as delicious and crispy as cooked form.
Savory rolls can be filled with a delicious soft cheese with fish or even julienne.
Well, with a Cup of strong tea vprikusku with sweet wafer rolls already and spring has come)))
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