Peanut Butter and Waffles: Cheese Peanut Butter Sandwich Waffles
Overview
Yeast dough waffles, all-purpose flour dough. Cheese and peanut butter seem to go well together. The dough made with all-purpose flour is a bit more tough and chewy than the dough with low-gluten flour. The heat makes the dough swell into a white fat mass, which looks very soft and juicy.
Tags
Ingredients
Steps
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Dough: 120g all-purpose flour, 1 egg, 10g olive oil, 20g water, 6g sugar, 2g salt, 2g yeast. Filling: 2 cheese slices, 30g peanut butter.
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Pour all dough ingredients into a large bowl and mix.
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Knead the dough into a smooth and non-sticky dough, cover it with plastic wrap and place it in the refrigerator to ferment overnight.
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Take it out the next day, let the dough rise until doubled in size, and let it warm for about 1 hour.
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Deflate the dough, cut into 4 equal parts and roll into rounds. Cover with plastic wrap and rest at room temperature for half an hour. After resting, flatten the dough.
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Cut each cheese slice into 4 small cubes. Place two small squares in the flattened dough water, then scoop a spoonful of peanut butter on top of the cheese slices.
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Wrap it like glutinous rice balls and pinch to close.
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After everything is done, press it into a cake shape with the seam facing downwards.
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Press everything into a cake and set aside.
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Preheat the waffle maker.
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Place the dough in the center of the waffle iron.
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Cover and heat for 2-3 minutes.
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Uncover, the surface will turn golden.
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Remove from the pan and place on a rack to dry until warm before serving.
