Founded in Brussels in 1829 by the founder Jean-Baptiste Dandoy, Maison Dandoy specializes in biscuits and has grown to nearly 200 years. In the 1860s, the great French poet Charles Baudelaire was once a frequent visitor to his family, and he was greatly appreciative of their family's caramel biscuits. Introducing his waffles, Belgium's muffins are divided into two types, one is Brussels Waffle, mostly rectangular, made of lighter and softer dough, so the outside is crispy and light, and there is one A little salty, the other is Liege Waffle, mostly irregular in the shape of a well, the dough is already sugary and chewy, it will be sweeter than the Brussels Waffel. But no matter which kind, the authentic rice noodles are hollow in the middle, and if it is solid, it will be wrong. Now there are many muffins sold in domestic cafes, such as coffee, and Xiaobian has also eaten several times. Secondly, the taste of the authentic Belgian muffins is really different, dry and hard, completely unpalatable. I used to think that the muffin is the taste in the country. It’s not the same thing that I found out that the muffin here is the same as the one I used to eat.
1. Melt the butter in a pan. Mix milk, water and yeast powder in a bowl. Then whipped the egg yolk and added vanilla flavor. Mix all together, add flour and mix well. In another bowl, the protein is beaten into a white paste and mixed with all the previous ones to make a batter. Wait for half an hour until bubbles appear on the batter surface.
2. Preheat the waffle maker, pour the batter into the waffle maker and bake for three minutes until the muffins become a wonderful golden brown, then take them out and mix them with your favorite sauce and fruit. Start enjoying delicious muffins~hmmmm~
Or with whipped cream and fruit, it is also good to be a naked cake.