Waffle rolls are one of the most favorite baked goods of our childhood. Almost every child remembers how he waited for the moment of preparing the first ruddy waffle, which his mother or grandmother carefully wrapped in a tube, and sometimes also filled with cream or condensed milk. There was a waffle iron in almost every home, and even today Soviet analogues can be found in stores. Despite the great popularity of thick Viennese waffles, shaped like squares, circles and hearts, the straws from childhood will never lose popularity. That’s why it makes sense to remember some of the nuances of their preparation.
The simplest recipe for dough for tubes in a waffle iron
Ingredients:
- Eggs – 4 pieces
- Glass of sugar
- Butter – 200 grams
- A glass of flour
Beat the eggs well with sugar, then add melted butter (cooled) and a glass of flour. Instead of butter, you can use special margarine for baking. It is necessary to prepare a dough that will have the consistency of sour cream. The waffle iron is greased on both sides and the waffles begin to be baked, placing approximately a full spoonful of dough into the pan and squeezing the waffle iron tightly. Most often the first waffle sticks, but don’t worry, the others will certainly turn out golden brown and very tasty.
