Stroopwafel Recipe

What's child or dessert do you think people who travel to The Netherlands first time to try?

Today our subject food for post is 'Stroopwafles'

'Syrup' means 'syrup' in Dutch, so that's why in English those are known as 'Syrup waffle'

There are so many hypotheses for origin of syrup waffles, but the most convincing is one of those is that Syrup waffles were made by breadcrumbs and syrups made at the bakery about the 18th and middle of 19th. So, once Stroopwaffles were called as Poor pancakes at that time. After that, Stroopwaffles became popular after those have been sold at about 100 stores in Gouda in 19th centry.

✓ Ingredients for 11cm stroopwaffles

500 g plain flour

· 250g butter, melted

· 150g caster sugar

· 4 1/2 teaspoons or three active baking yeast

· 60 ml lukewarm milk

· 1 egg

✓ For Filling

· 350 g or treacle

· 200g brown soft sugar

· 50g or butter

· 1 teaspoon ground cinnamon

✓ How to cook?  

1. Combine the flour, melted butter, sugar, yeast, milk and egg in a large bowl. Knead until you have a smooth, elastic dough. Set aside and let rise for 45 minutes.

2. To make the filling heat the treacle, brown sugar, butter and cinnamon in a saucepan over medium heat. Mix well and set aside.

3. Preheat a pizzelle or shallow waffle iron (see footnote). Knead the dough briefly and divide it into balls the size of a tennis ball (about 4 cm in diameter; adjust depending on the size of your waffle iron). Place the ball in the waffle iron and close the member to cook the waffles until no more steam escapes and the waffle is golden brown.

4. Carefully remove the waffle with a spatula or palette knife. Use a round cutter to cut off the edges and make a perfect circle. Carefully split the waffle into two rounds while still hot. Do not wait too long as they will break if cool.

5. Spread a little of the filling on one of the halves and then sandwich with the other half. Repeat with the remaining waffles.

* Waffle iron

Making stroopwafels does require a special shallow waffle iron, as regular waffle irons will produce waffles too thick for this purpose. Try finding a stroopwafel iron, if possible, or improvise with either a pizza iron or waffle ice cream cone iron.

* Just follow the video if you don't have enough time!
 https://youtu.be/7oB50N96Ce4

* Yeast

For the three active yeast, 4 1/2 teaspoons are equal to two (7g) sachets.

If you need more information, just reference this page.

http://allrecipes.co.uk/recipe/31555/stroopwafels.aspx

✓ Tip!

 

If you have a hot coffee, you can put waffles on the cup or mug for minutes.

Then after syrup in waffles will be starting to melt, you can eat those more softly.

Or you can just put waffles in a microwave for seconds!

!! I wrote some explanations instead of review! If it has a problem, just let me know! I would add a review: D !!

 - Nagyeong