- recipe
4-Minute Waffle
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/2024051595378-1.jpg)
Difficulty:★★★☆☆
4-Minute Waffle
These waffles feature a soft texture achieved by baking at a lower temperature for a slightly longer duration, resulting in a uniquely delicious texture even when freshly baked.
Ingredients
- Whole egg:560g
- Superfine sugar:320g
- Corn syrup/Sorbit L-70 (Mitsubishi Corporation Life Sciences Limited): 120g
- Emulsified oil/Parufan Doru (MIYOSHI OIL & FAT CO., LTD.): 32g
- Cake flour/Violet (Nisshin Flour Milling INC.): 400g
- Baking powder: 7.2g
- Milk: 228g
- Oil/Cooking oil: 60g
How to make the batter
Start by mixing the emulsified oil and corn syrup until they form a paste.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5921-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5949-1.jpg)
Break the whole egg and add superfine sugar. Mix until fully incorporated.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5959-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5964-1.jpg)
Add the paste of emulsified oil and corn syrup, mixing to increase the specific gravity. Aim for a specific gravity of 0.80-0.85 as a rough guide.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5973-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5983-1.jpg)
Gradually add the sifted cake flour and baking powder in two parts, mixing at low speed.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_5993-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6012-1.jpg)
Incorporate the milk and cooking oil, stirring until smooth.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6033-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6048-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6043-1.jpg)
Arranging the Batter
Increase the egg ratio to make the batter more resistant to cracking when folded. Reducing the amount of sugar also lessens the sweetness, making it suitable for mealtime use as well. Here is the formula demonstrated at the exhibition (at a cafe restaurant).
- Whole egg:720g(140%→180%)
- Superfine sugar:240g(80%→60%)
- Corn syrup/Sorbit L-70 (Mitsubishi Corporation Life Sciences Limited): 120g
- Emulsified oil/Parufan Doru (MIYOSHI OIL & FAT CO., LTD.): 32g
- Cake flour/Violet (Nisshin Flour Milling INC.): 400g
- Baking powder: 7.2g
- Milk : 228g
- Oil/Cooking oil: 60g
The batter preparation, baking method, and baking time are the same.
How to cook the batter
Set the Compact Pancake Cooker to 150℃.
Apply oil (Bitakatto SL) to the waffle molds.
Pour the batter into the molds, give it a light spray, and then cover it.
Cook for 4 minutes, then flip over and lightly cook the other side for a total cooking time of 4 minutes and 30 seconds before removing.
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6107-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6055-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6174-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6190-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6226-1.jpg)
Examples of fillings
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6323-1.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6347-2.jpg)
![](https://www.masdac.co.jp/media/wp-content/uploads/2024/07/IMG_6321-1.jpg)
The waffles previously mentioned were baked at 180°C for 3 minutes. Baking them longer at a lower temperature yields a soft and fluffy texture, making them delicious even when freshly made. These waffles are lightly sweetened, making them suitable for various meal options.