Liege waffle mix
Ingredients (21 Liege waffles)
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Liege waffle mix: 1000 g
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Pearl Sugar C40: 460 g
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Butter or margarine: 400 g
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Fresh yeast: 60 g
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(or active dry yeast: 20g)
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Water: 375 ml
Preparation
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Step 1
Mix the water, the yeast and the Liege waffle mix.
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Step 2
Add and mix the butter until to have a homogeneous dough.
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Step 3
Without too much kneading, add the pearl sugar C40.
Advice : Dough’s temperature should be at 27°C -
Step 4
Divide and form dough balls : from 70 grams to 120 grams.
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Step 5
At ambient temperature let stand the dough for 60 minutes.
NB : When using a proofer room : ± 60 min. at 29°C – 85% R.H.
Baking
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Cooking temperature : ± 180°C.
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Cooking time : ± 2 min 30
