Waffles

I’m not happy with this recipe yet, it’s very much work in progress.

Notes

• lacks cohesion
  • the waffles have a tendency to split in two halves when opening the waffle iron
  • even if lubricating generously
• egg has two main functions in dough: leavening and cohesion
  • the egg is whipped foamy beforehand, bringing additional air and volume into the dough
  • also egg becomes solid when heating, giving the waffle stiffness and cohesion
  • trying a very similar recipe with eggs didn’t split at all and had better texture
• there’s egg replacement powder
  • available product vary wildly in their composition
  • e.g. https://www.amazon.de/MyEy-aufschlagbar-universell-einsetzbar-lactosefrei/dp/B00QXFSRQ0
  • e.g. https://www.amazon.de/NATURA-Bio-Ei-Ersatz-175-g/dp/B00K1KIYJI
  • mostly about 30 ml of water + some powder
  • sparkling water to simulate leavening effect
  • ingredients are mostly some plant proteins, starch and some thickening agents
• I don’t want to use egg replacement powder
  • interestingly, C3WOC deprecated their previous vegan waffles recipe using egg replacement powder
  • citing poor reproducibility and that the result varied wildly depending on the powder
  • see https://c3woc.de/rezept/vegan_eiersatz/
  • would prefer pure ingredients for better controllability
• my experience is: too much liquid in the dough leads to bad results
  • waffles will still be wet and mushy inside when they’re done on the outside rather than fluffy and well-baked, worsening the splitting problem
  • the Cloer recipe uses 3 eggs and 75 ml sparkling water on 250 g of flour, so about 180 ml liquid assuming 35 ml per egg
  • the new C3WOC recipe uses 312.5 ml liquid on 250 g flour
  • the old one only used 187.5 ml
  • Veggie Einhorn: 300 ml
• IIRC I tried using some chickpea flour at some point, but it didn’t really improve cohesion and was distinctly noticeable in the flavor
• interesting: the new C3WOC recipe uses yeast
• try banana vor taste and hopefully better texture?
• the amount of dough kneading probably has an effect on cohesion through how much the gluten bonds are developed

References

I took hints from various recipes for waffles while developing this recipe.

• https://veggie-einhorn.de/waffeln-ohne-ei/

• https://c3woc.de/rezept/vegan/

• https://c3woc.de/rezept/vegan_eiersatz/

• https://cloer.de/rezepte/waffelteig

• this one by Chickenchaser:

  - halbe Dose Kokosmilch (cremig)
  - halbe Banane
  - Päckchen Vanillezucker
  - Mehl (ca 200 g)
  - Backpulver
  - Öl (ca 50 ml)
  - Sprudelwasser (ca 100 ml)

Prepare Dough

Amount	Name	Note
100 g	Sparkling Water
200 g	Plant Milk
100 g	Sugar
1 pcs	Vanilla Bean
10 g	Lemon Juice
100 g	Margarine
1 g	Salt

Add Flour

Amount	Name	Note
250 g	Flour
10 g	Baking Powder
1 g	Carob Bean Gum