|per 100 g||Total Recipe|
|Gross weight||100 g||1657 g|
|Energy||1754 kJ / 420 kcal||29058 kJ / 6947 kcal|
|Sat. fat||14 g||222 g|
|Unsat. fat||7 g||116 g|
|Fibre||1 g||13 g|
|Salt||130 mg||2144 mg|
500 gWhite Flour
100 gPearl sugar
44 mlSunflower oil
20 gCustard powder
12 gBaking powder
1.7 kgTotal recipe weight
Carefully weigh all the ingredients and melt the butter. Be careful that it doesn't colour. Allow the butter to cool down a little but it should remain liquid.
In the mixing bowl, add the flour, sugar, baking powder, salt and custard powder. Scrape the inside of the vanilla stick and add the vanilla "dust" to the mixing bowl.
Start the mixing the ingredients in the bowl and add the eggs one bij one. Allow the egg to be completely absorbed each time, before you add the next egg.
Now slowly add the melted butter a bit at a time so that you get a smooth batter. Mix the batter through for a further minute and remove the bowl from the machine.
Spoon the pearl sugar through and place the bowl in a fridge for 30 - 40 minutes to set.
Heat the waffle iron on a medium heat.
(if your waffle iron isn't non stick, you need brush the inside with a little oil to keep the waffle from sticking)
You can use an ice scoop to measure even portions into the waffle iron. Bake the waffle evenly on each side for 1 - 2 minutes, until cooked and nicely coloured.