Waffle Machine Treats

MM got a panini machine with extra inserts 2 weeks ago. I've been busy making UFE (unidentified flying eyeball), egg bubble waffles, waffle shells, fusion taiyaki...these are some of the names we've given to the various creations. I've been using the flat ball insert and the shell shaped one to make various waffle creations reminiscent of NYC egg waffles. The grill I have is a much larger ball, and flatter. The device does not flip. The cooking time is only 65-90 seconds, but it's time consuming to fill each crevice precisely. I've found using the shells is easier, and can easily be filled like a Japanese taiyaki. They take 3 minutes to cook.

Essentially any waffle/pancake recipe can be used. For the taiyaki like ones a thinner batter is better so the filling can be covered quickly. I don't use vanilla since it ends up tasting like a fortune cookie (see old mjwaffle recipes for experimentation).

Batter 1 - Regular

I made as listed and also substituted coconut milk and egg whites. Cut in half easily for smaller batch size. Makes about 80 balls or 8 shells.

• 
  200 g flour (all purpose or glutinous rice)
  
• 8 g baking powder
• 80 g sugar
• 2 eggs
• 140 ml milk
• 20 g melted butter
• optional: one chocolate chunk per ball

Batter 2 - Chocolate Delight

This is a thick batter but makes a deliciously rich dessert ball. Microwave the cocoa and butter until melted. Stir and add rest of ingredients one at a time. Makes 44 balls. (I also experimented with adding flour/milk/baking powder, but the original recipe is best).

• 45 g cocoa powder
• 80 g butter
• 40 g sugar
• 2 eggs
• 40 g flour (all purpose or glutinous rice)

Batter 3 - Egg White only

I had leftover whites from making empanada dough so wanted to try an explicit egg white recipe. This came out very soft. It made 6 shells (5 filled, 1 plain).

• 
  1 c flour (150 g)
  
• 25 g sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3/4 c milk + 1.5 T lemon juice, sit for 5 min (or buttermilk)
• 1/8 c butter (healthy slab)
• 2 egg whites

Filling Options

• chocolate chunk (kids love this in the ball, but I prefer them plain because they remind me of NYC days)
• banana slices + chocolate chunks (this was loved by all, in the shells)
• jam: cherry, raspberry, strawberry (XBD preferred cherry over raspberry)
• raisins
• red bean paste
• custard
• chocolate cream

Mochi Jaffle Waffles - Mjwaffles!

Elisa's been showing me how to make homemade mochi balls with storebought glutinous rice flour. I was so excited I went ahead and bought my own bag. But turns out making mochi is very exciting the first time, and subsequently less so. So I used the flour in a new jwaffle recipe. They turn out much like the jwaffles but with a chewier texture.

• 1 c flour
• 1 c glutinous rice flour
  
• 1/4 t salt
• 2 T sugar
• 1 t baking soda
• 2 t cream of tartar
• 1.5 c milk
• 2 eggs
• optional for the batter: almond extract
• optional for fillings/toppings: strawberries, cinnamon,

1. Mix the dry ingredients in a large bowl.
2. Add the wet ingredients and whisk together. Add extract if using.
3. Pour into preheated jaffle iron. Top with fruit or spices, if using.
4. Cook until steam stops coming out, or until desired crispiness.
5. Serve warm or cooled.
6. Repeat until batter is used up. Batter can also be refrigerated for use the next day.

Variations
Replace soda+tartar with baking powder.

Belgian Jwaffles

What makes a waffle Belgian? Well, from a brief survey of recipes out there, it's either the yeast, the beaten egg whites, or a combination of both. I tried a recipe using yeast and it is MUCH airier than the previous ones I tried with either powder or beaten egg whites. I used this one from King Arthur Flour as a basis, which was very easy to put together. I waited an hour and made a batch and then put the rest of the batter in the fridge. I'll see how tomorrow morning's goes.

• 1.5 c milk
• 2-5 T butter
• 2 T brown sugar
• 1/2 T sugar
• 3/4 t salt
• 1 t vanilla
• 1.5 t yeast
• 2 eggs
• 2 c flour

1. Heat the milk in a small pan until very hot. Transfer to large bowl.
2. Add butter, sugars, salt and vanilla. Stir until butter is melted. Let cool until lukewarm.
3. Add the yeast and let dissolve.
4. Stir in eggs and flour. OK to leave lumpy.
5. Cover in plastic wrap and let sit for one hour.
6. Either cook right away in a jaffle iron (or a waffle iron) until steam ceases or refrigerate over night.
7. Serve with fresh fruit or freeze for later consumption.

Variations

• Instead of sugar, use maple syrup, honey, molasses or a combination thereof.
• Stuff with fruit.
• amount of butter: the less you have the more it will stick to the pan. 5 T means the jwaffles slip out easily. 2 T means you may need to pry them out a bit.

Notes
I chose the King Arthur recipe for its use of yeast, minimal flour (2 c) and number of eggs. These other recipes also looked interesting:
Creative Kitchen
- Classic Belgian (top) - 3 eggs, 3 c flour
- Good Night Waffle (bottom) - 2 eggs, 2 c flour, baking soda, overnight
All Recipes - Belgian Waffle - 3 eggs, 4 c flour

Quote
A watched jwaffle never browns.

Miscellaneous
The whole waffle in a jaffle iron thing started with the question, Will it Jaffle? I was afraid I'd ruin my boyfriend's newly purchased machine, as a search of the internet ONLY has recipes for sandwiches and sandwich like things. However, our jaffle iron seems very robust and very much like a waffle iron, albeit with a different shape. And now I've discovered another site answering the question, Will it Waffle? I think some of those recipes can be tweaked for the jaffle iron. I'm looking forward to trying!

Jaffle Waffles

What do you get when you combine an Australian and an American? Well, I'll give you a clue: one loves jaffle irons and the other loves waffles. Lo and behold waffles made in a jaffle iron. Best of both worlds now. Woo hoo! Comes out in single serving triangle shapes.

• 2 c flour
• 4 t powder
• 1 t salt
• 3 T sugar
• 2 eggs, separated
• 1.5 c milk, warm
  
• 1/3 c butter, melted
• 1 t vanilla - optional
  

1. Combine dry ingredients in a large bowl.
2. Combine egg yolks with milk, butter and vanilla. Add to dry mixture.
3. Beat egg whites until frothy. Gently fold into mixture.
4. Spoon into jaffle iron. Cook until nicely browned (lots of steam will come out). It takes longer than a waffle iron but works.
5. Serve fresh from the iron, plain, with fresh fruit, or maple syrup.
   

Notes

• Made 16 jwaffles.
• The waffle batter needs work - it tasted a little too eggy for me.
• Never heard of a jaffle iron? Most Americans haven't - it's like a panini machine except shaped to a sandwich and cut in triangles. The machine clamps the edges shut and the pockets hold filling.
• The vanilla makes it taste more like a fortune cookie - a bad thing in my opinion.
  

Jwaffles, Take II

• 2 c flour
• 2 t powder
• 2 T sugar
• 1/2 t salt
• 2 eggs, separated
• optional: lemon peel
• 2 c milk
• 6 T butter, melted *

1. In a medium bowl, combine flour, powder, sugar and salt.
2. Combine egg yolks and milk (and lemon peel).
3. Add dry ingredients to milk mixture.
4. Fold in butter.
   
5. Beat egg whites until frothy. Fold into batter.
6. Cook in jaffle iron.

Notes

• 6 T was too much buter
• lemon peel - I made 8 jwaffles without then added 1 T at the end. Nice scent - but not sure I like the flavor. Better than vanilla though.
• Overall, this was a better recipe for texture because it came out fluffier (I truly made the whites frothy this time with an electric whisk, as opposed to using chopsticks before). However, too oily. So still needs some tweaking.