Bubble Waffle Recipe How to Prepare a Delicious Bubble Waffle
Bubble waffles, also known as Hongkong waffles, are a typical example of street food – food available on the street, prepared on site and served from small stalls or food trucks.
Origins of Bubble Waffle
Originating in Hong Kong, waffles have gained popularity around the world thanks to social media. As they captured the imagination of young consumers, they made their way to other continents, causing a sensation in Europe and the United States. In 2015, they made their debut in Poland and were available in cities such as Poznań, Wrocław and Warsaw. According to forecasts, they are set to grow even more this year, thanks to their freshness, novelty and surprising originality.
How to Make Bubble Waffle?
Bubble waffles are a modified version of traditional waffles. They are made from a special batter baked in a waffle iron, which allows the characteristic bubbles to form. Interestingly, the bubbles can be filled during baking, giving a wide range of uses for these waffles. They can be served sweet or savoury – as sandwiches with bacon, meat or eggs. They also go well with aromatic sauces such as garlic or barbecue.
Best Bubble Waffle Recipe
If you’re interested in making your own bubble waffles at home, here’s a simple recipe to get you started:
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
2 tablespoons granulated sugar
1/4 teaspoon salt
2 eggs
1 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
Your choice of toppings (e.g. fruit, whipped cream, chocolate chips, etc.).
Instructions:
- In a large bowl, whisk together the flour, baking powder, cornstarch, sugar and salt.
- In a separate bowl, whisk together the eggs, milk, vegetable oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Preheat the waffle iron and lightly spray with non-stick cooking spray.
- Pour the batter into the waffle iron, filling each tin about three-quarters full.
- Close the waffle iron and cook for 3-5 minutes or until the waffles are golden brown and crispy.
- Carefully remove the waffles from the machine, roll into a cone and place them in a wire rack to cool slightly.
- Fill the resulting pocket with your favourite toppings and enjoy the flavour!
Versatility and Freshness of Bubble Waffles
The flexible structure of these unconventional waffles makes them easy to form into cones and fill with toppings. The most popular form is to use them as an ice cream waffle cone to which whipped cream, syrups, sauces or sprinkles can be added. Recently, the Bialystok-based Lodz Prawn Ice Cream Factory ‘u Lodziarzy’ introduced this style of ice cream serving, calling it ‘Bubble Wafel’, and it has quickly become a bestseller. According to representatives of the ice cream maker, the key to the success of the ‘bubble wafel’ is its taste and appearance.
Bubble waffles are baked on the spot, immediately before serving, as the dough tends to harden quickly. The cones can be formed from them while they are still warm. Therefore, they cannot be prepared in advance, but are always fresh, which adds to their charm.
The importance of the Right Equipment: Bubble Waffle Maker
To create these special treats, you need the right equipment – a bubble waffle iron. A professional bubble waffle maker resembles a honeycomb pattern and the process is simple and takes about three minutes to produce. It is a high-margin product with a low unit production cost and the selling price, given the novelty effect, can be relatively high. However, it is necessary to serve the bubble wafer with filling in a paper cone, which allows for convenient and hygienic consumption of the dessert.
Bubble Waffles: More Than Just an Ice Cream Cones
Bubble waffles combined with ice cream is just one possibility. The range of applications for them is wide. Only time will tell whether ‘bubble waffle’ will be a one-season hit or whether they will become a staple in confectionery and ice cream parlours for years to come.
Source article: WPiekarni.pl
