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How to make chestnut waffles

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    Weigh the required ingredients separately and set aside.

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    Add sugar to the flour, beat in the eggs, pour the yeast powder into the milk, stir and melt, then pour into the flour.

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    Knead into a smooth dough, cover with plastic wrap and place in a warm place to ferment.

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    4

    Use the fermentation time of the dough to make chestnut filling. Put the chestnuts in a pot of boiling water and cook and remove the shells. Put them in a plastic bag and use a rolling pin to roll them into a puree. Add apple cider vinegar.

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    Stir evenly to form a dough.

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    Ferment the dough until it doubles in size.

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    Divide evenly into small portions of 30 grams each and roll into balls.

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    Take a small pot, press it flat, and add the chestnut filling (15 grams) that has been rolled into balls in advance.

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    Use the tiger’s mouth to slowly push up and wrap it up.

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    10

    Pinch the seal tightly and lower it down, the dough is ready.

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    Brush a waffle baking pan with cooking oil, preheat and put in the waffle embryo.

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    Close the lid and bake for about 4 minutes, until both sides are golden brown.

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    Picture of the finished product.

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    Soft and delicious.

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    Sweet and delicious.

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    Natural and healthy with zero additives!

Tips

This recipe can make 9 waffles. The chestnut filling can also be filled with other fillings according to personal taste, such as bean paste filling, lotus paste filling, and mung bean filling. The softer the dough, the softer the texture will be. The apple cider vinegar in the filling can also be replaced with honey. Used in the recipe: Synsite Double Tray Sandwich Maker.