Waffle

Waffles are in their simplest form ( wafer ) is essentially a baked from flour and water existing, flat pastry between two hot iron ( waffle iron ). In Austria, the diminutive Wafferl referred exclusively to the industrially produced Neapolitan waffles. There are numerous different by shape and formula variations of waffles, waffle cones, for example, hip and wafer sticks. Popular variants are the sprinkling powder or icing sugar or serving with whipped cream. Strawberries or cherries are often served as a hot compote waffles.

Term

In German dictionary of the Brothers Grimm says: " The waffle is an ancient Lower Franconian hard and fast pastries, similar, etc. In other German landscapes, by the Franks brought the donuts, grapes to France, distributed in Germany by the Rhine regions of gradually more general. Now maintain in festivities, to be baked at fairs, in the houses on special occasions. " According to Grimm, the word is wafel in the Netherlands since the 15th century is, in Germany, it is known only since the 17th century.

Today etymologists also go by the Dutch origin of the word waffle from. Sometimes you see a connection with the Honeycomb due to the coining of the waffle iron, but it is also a derivation from the Dutch term for weaving assumed so that waffle had originally means " tissue".

General

In addition to the many commercially (eg at fairs ) or in supermarkets spread offered thick, soft, rectangular Brussels waffles in the biscuit dough with its characteristic deep engraving pattern, even baking equipment for round, flat or segmental heart-shaped soft waffle forms are commercially available for use in the private sector. In traditional waffle iron tongs made ​​waffles in some places Eiserkuchen or hip are called. Regional exist many other names, such as terminal cake, cakes or Krüll New Year Squirrel.

Because of the formulation have waffles without supplements such as powdered sugar, whipped cream or fruit a distinct taste of its own. Oblates Similar waffles, however, are rather dry and tasteless, so they either used as a side dish or decoration for ice cream desserts or be further processed into end products such as cream- filled waffle cuts.

Waffle pastry is made ​​by hand using waffle iron or industrial on gas or electrically heated automatic wafer baking machines or wafer baking plant. In automated production meet each other to form a chain connected engraved back plate pairs that pass through an oven, the function of the waffle iron.

The crispness of wafers is determined by several factors:

• From salary or absence of flour proteins, which make the result of " rubbery": the dough added ( or exclusively used ) pure wheat starch or gluten flours poor reduce the gluten content in the total flour ratio.
• The water content: The sugar contained in the dough only at temperatures around 150 ° C tan (see Caramel and Maillard reaction and there), resulting in a lack of water to condition ( heat energy is otherwise evaporation of the water "consumed" or needed ). To drain the baking process a compound obtained by pressing the thinnest possible layer and a long cooking time required; After baking, the product can only then dry (to reduce the water content of the wheat gluten content), if it is not stacked in superposed layers, but may be individually allowed to cool on a grid.
• In the dough ( added fats, fat content of egg yolk ) or in the baking pan grease or cooking oil included can be used as " plasticizers " act (see also # Hippe mass commodity influence).

History and distribution

The oldest evidence of waffle iron come from the 9th century and were found in Belgium and France. It is believed that the production of wafers in the monasteries was a forerunner of the waffle bakery. In France, in the 13th century their own guild of the waffle baker. Wafer sticks were announced no later than the 15th century. At this point, waffles were widespread in the Netherlands, also in northern Germany, in the Flaming, Brandenburg as well as in the region of Baden and Franconia. In southern Germany and Austria, waffles, however, never belonged to the people of pastries, but were of fine cuisine reserved. Because of its decorative form waffles were a popular festive pastries, regional, they were traditionally baked at New Year.

A regional specialty in the Bergische Land are the Bergische waffles ( heart-shaped waffles ). The wafer baking tradition in Westphalia can be traced back to the 16th century. In Saarland are at Christmas time cinnamon waffles a traditionally popular pastry. They are there either for commercial or produced in the home.

In Sweden waffles are traditionally baked in a heart shape, on March 25 is the official Waffeltag ( Våffeldagen in Swedish ).

In Belgium there are many places, small shops or stands where fresh Brussels or Liege waffles are baked. These consist of a yeast dough with granulated sugar.

In Norway include two special waffle biscuits for Christmas tradition: Goro and wafer sticks, which are there called Krumkake. For both, there are special waffle iron. But even in Norwegian waffles everyday play a very important role as a classic pastries for coffee. The waffles are usually served with the traditional Norwegian brown cheese or sour cream and strawberry jam. In addition, waffle football stadiums are often used as a hot dog bun.

From Italy, especially the Neapolitan waffles are known.

World Record

The largest according to the Guinness Book of World Records the world waffle was baked on 10 August 2008 at the Norwegian town north- Odal by Rolf Moen. She had a diameter of 63.5 cm and weighed 2.13 kg. When waffle iron two manhole covers served.