Why do we love waffles? Their special surface, which can not be confused with anything, cellular or "honeycomb" structure, has become their trademark. She even gave the names to a variety of products, sometimes even without any relation to cooking. Well, for example, a waffle towel.
Wafers and Wafers
It all started back in the 13th century with the invention of a waffle iron - two metal plates connected by loops and provided with handles for convenience. One liquid surface was filled with liquid dough, the other was closed, put on fire, turned over, and after a couple of minutes - the wafers are ready. The prototype of the medieval adaptation were the metal plates of the ancient Greeks. They baked in them completely flat loaves, which were called obleios.
Some of the waffle makers instead of the usual cells had a certain pattern-matrix, just like gingerbread: for example, in the form of different figurines, family coats of arms, images of saints or even entire landscapes. More often the form of waffle irons was rectangular, but sometimes round. (It is worth noting that the modern form differs little from the medieval form, if it is not, of course, an electric wafer. And certainly this is not true of its embodiment in the style of hi-tech, it just simulates the shape of a computer keyboard. even the brain can not imagine without a computer.)
Already in the next century a honeyed delicacy could be tried on popular "waffle parties". They began, as a rule, with an aperitif, to which served unsweetened wafers with cheese and meat fillings - a kind of tartlets. Well, then went to a variety of hot wafers - with molasses, syrups and jam. Later the waffles were frozen so that they could be stored for a long time. And in 1964 at the fair in New York made a sensation of Belgian wafers, baked from yeast dough. Very thick and crunchy, they subsequently became indispensable treats at exhibitions and carnivals.
But the most interesting story of waffles started even earlier, right after the invention of a waffle iron. Those who have studied English probably know that the word waffle has a synonym - wafer. So, it's not exactly the same thing. In the XIV century wafers were different and were called wafer. It's all about the test. It was fresh, so the wafers were particularly thin, light and crispy. The flour was mixed - from barley and oats (and not wheat, as it is today). The wafers were not always sweet. There are a lot of their recipes with cheese stuffing. Later in the dough began to add first the yeast, and then the chemical baking powder like soda or ammonium salts. So the wafers became waffles.
Wafers from all over the world
Each kind of the most delicious home waffles has special features, its own nationality. In the Netherlands they are called still - wafel, and in France - gaufre, and in Germany - waffle. But it's not so much in the names, as in the customs and, of course, the recipes. German waffles are thin, like a pancake, in fact - these are good old wafers. Belgian waffles (more correctly Brussels) are yeast. For lightness and airiness, whipped proteins are added in them. Even today they are sold on the street, abundantly sprinkled with powdered sugar. Well, almost like our donuts.
Sometimes, however, instead of powder - whipped cream. Liege waffles are also from Belgium. They are cooked in small shops and immediately sold. Wafers are smaller than Brussels relatives, more sweet and dense. Covered with a layer of caramel and have a vanilla or cinnamon flavor. Liege wafers can be "seasoned" with fruits, cream and chocolate. Vienna waffles - loose, thick and soft in a large "cage". They are like cakes - tender, sweet, filled with creams. American varieties are now prepared on baking powder. They are quite thick and thick. It is still a favorite sweet dish for breakfast. They are eaten mainly with butter and various syrups, and are often added to other dishes, for example, ice cream and desserts (and earlier they were intended for a more hearty meal - with stewed kidneys). Very popular wafers Nilla. This is the name of the brand (firm Nabisco), which eventually became a household name for all wafers with vanilla flavor. In the virgin variation, instead of wheat flour, rice or corn flour is used. English potato wafers are sold frozen. In their composition - potato flakes, vegetable oil and vegetables. A characteristic "crunch" is attached to them, baking or frying in a toaster and grill. At the resorts of the Czech Republic and Slovakia, special SPA-wafers are sold, or, as they are called, kupelni oblatki. Wafers are especially important for Catholics - as a symbol of forgiveness they are accepted to give for Christmas.
There are also quite exotic varieties of "crunches". In Japan they are called tatyaki. They look like a fish and contain a sweet filling of ground beans or chocolate cream. And Vietnamese wafers are made from sweet dough, which with the help of special herbs are painted in a bright green color. But that is not all. Wafers are sugar, soft, biscuit, fruit, a word ... what they just do not happen!
Wafers in Russian
In our "waffle" market, all this diversity is presented in a full range. You can buy both famous and favorite rectangular brusochki and wafer cakes, and completely new products for us in the form of tubules, rolls, horns. A cup with ice cream will surprise no one, but a waffle horn with curd dessert inside is a real hit of the season. How delicious (and, most importantly, quickly) to prepare a homemade cake with boiled condensed milk? You just have to mix it with butter and spread the wafer sheets with a ready-made mass. The main thing in the recipe is to endure for two hours, until the layers of the cake in the refrigerator are soaked with the filling, and do not eat the cake before!
Wafer semi-finished products - a very convenient thing, because the surface is as if specially designed for better absorption. They are rectangular and rounded, large and small, rigid and quite fragile. And it is convenient that on their basis it is always possible to prepare something new and quite unusual, or, on the contrary, looking for old recipes, "remember the past." If you want to have a bite very quickly, it's enough to take a can of whipped cream and, together with fruits and berries, quickly interlace the wafers. And tasty, and useful!
In fashion, natural
If you carefully watch your health and are afraid of foods that are oversaturated with chemical additives, then among the assortment of delicious homemade waffles, you will find something interesting for yourself. So, for example, manufacturers that support a healthy diet, offer wafers that are not just safe, but also diet. They will suit those who generally avoid sugar. Wafers with hazelnuts, honey, rice syrup though not cheap, but certainly not add calories. By the way, recently, waffles change their image. From inexpensive and habitual sweets gradually turn into an exquisite delicacy, and some can be attributed to the elite. A vivid example can be considered the appearance of quite expensive waffles confectionery holding. Skeptics predicted a similar project failure, considering that premium wafers are not for our buyer. They were mistaken. Dutch waffles from high-quality raw materials have already found their buyer. And yet you should not think that only expensive waffles can be considered qualitative. Proof is popular products of domestic companies.
Secrets of the taste of domestic wafers
Wafers have their secrets, and the main one is simple: without the crunching of waffles - not waffles. Thick, thin, round or rectangular, with or without filling - wafers should crunch. Crispy properties are given to them by a special wafer dough - porous, light, it must be dry and brittle. Therefore, a very important characteristic of ready-made wafers is their moisture content. In the waffle sheet in accordance with GOST, it should be in the range of 2.1-3.9%. True, if wafers with a filling, this value can vary greatly. For example, for fatty or fondant fillings, moisture can reach 7-8%, but for fruit - from 9 to 15%. For wafers with praline moisture, on the contrary, the lowest (from 0,6 to 2,2%). However, each wafers manufacturer has many other secrets. We are used to the fact that the most delicious wafers are necessarily sweet, that's why we are not surprised that sugar is certainly included in every recipe, especially domestic producers. Nevertheless, abroad wafers are produced and unsweetened, which is especially important recently.