• 

  1

  First make the dough. Put all the ingredients except butter into the kneading bowl of a chef's machine and mix at low speed. Add butter that has been softened at room temperature in advance and knead the dough at medium-low speed (level 3). 3 minutes. For the coconut milk part, I use the thickest part after the coconut milk has settled, which is in a semi-solidified state. The waffles made in this way have a particularly rich coconut flavor. If the coconut milk you use is thicker, If it’s thin, you must reduce the amount! To prevent the dough from being too thin, you can add it slowly in small amounts many times to adjust the hardness of the dough. You can also knead the dough by hand. Don't rush it. Knead it for a while, and the waffles will be more fragrant and soft.

• 

  2

  After the dough is kneaded, take it out and put it into a basin. The dough here is very soft. This kind of dough is most suitable for making waffles. It is also very sticky and can be spread on your hands for eating. Use oil or butter to prevent sticking. For the first fermentation, you can cover the surface with plastic wrap and ferment at room temperature, or you can put it in the refrigerator to ferment overnight, depending on your actual situation.

• 

  3

  The dough is ready to ferment until doubled in size.

• 

  4

  Take out the dough, knead it briefly, press lightly to deflate the dough, divide it into 10 equal portions, roll into balls, cover the surface with plastic wrap and let it rest for 10 minutes. If the dough is too sticky, you can remove it from the chopping board and your hands. Apply an appropriate amount of cooking oil or butter to prevent sticking and make it easier to operate.

• 

  5

  At the same time, prepare the snack machine, install the waffle plate, preheat it for 1-2 minutes, and it can be used. There is no need to grease the surface. The non-stick effect is great. The preheated snack is ready. Open the lid of the machine, put the rested dough directly into it, cover it, and heat for about 1 minute.

• 

  6

  Open the lid and check the coloring, and serve according to personal preference. If the time is too long and the coloring is too deep, a lot of water in the dough will evaporate, and the resulting waffles will be dry. Hard, on the contrary, the waffles produced are relatively soft.

• 

  7

  If the finished waffles are not to be eaten immediately, they should be placed in a basin or plate, covered and not exposed to the air, so that the waffles will continue to be soft.

• 

  8

  Bread-like internal organization.

• 

  9

  Welcome to follow us, join the Yingli Food Baking Exchange Group, and communicate with your friends.

Tips

If you can't finish it, just let the waffles cool completely and then seal them.