Belgian Sugar Waffles

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Working Method

Mix the pearl sugar with some softened butter. This will prevent the sugar from easy melting during baking.

Previous Manipulation		Mixing 3' slow 3' fast then add the fats. Add the pearl sugar at the end of the final mixing
Mixing Time		00:03:00 1st Speed 00:04:00 2nd Speed
Dough ºC / ºF		27 °C
Bulk Fermentation		00:10:00
Scale		100 grams
Intermediate Proof		00:10:00
Make Up		Roll the dough into a slightly oblong shape and then place it onto a well-buttered tray.
Final Fermentation		00:45:00 28°C 85% Humidity
Manipulation After Final Fermentation		Bake the waffle in a waffle maker for +/- 3 min @ 220°C