Chocolate Mochi Waffles 朱古力味麻糬窩夫

I don’t usually add baking powder to my waffles (refer to my blog post, Asian-Style Waffles (No Baking Powder), for details) but recently I have been trying something new. I came across to Domestically Blissful’s Homemade Mochi Waffles recipe and I really loved how they turned out. The mochi waffles were crunchy outside with just the right amount of fluffiness and chewiness. In the quest for her favourite mochi waffle recipe, she even broke her waffle machine. I could totally imagine her kitchen all filled up with batches and batches of mochi waffles while reading her blog. Yes it does take a lot of adjustments in order to develop a recipe that you truly like. There is just no other way except endless attempts. This was exactly what has happened to me when I wanted to tweak her recipe into chocolate flavor. I tried both Japanese Mochiko and Thai glutinous rice flour. I tried both unsweetened and dutch-process cocoa powder. I tried incorporating the eggs directly into the ingredients (instead of separating and whipping the egg whites and then folding it back into the batter) to see if I could save some time. And below is the recipe that I am most satisfied with. Note that mochi waffles made with Mochiko flour give a softer texture while those made with Thai glutinous flour yield a chewier texture. When I shared my mochi recipes that were made with Mochiko flour back then (check out my blog posts, Matcha Mochi With Red Bean Paste, Purple Sweet Potato Mochi and Durian Mochi, for details), some Hong Kong readers mentioned that it wasn’t easy to get hold of Mochiko flour and others shared with me that the place with the best price was Living Plaza By Aeon. It’s really up to you which one to use. If you like chewy waffles, go for regular glutinous rice flour. For tender waffles, try your luck at Aeon. Or, if you have time, simply try both and see the difference for yourself! And remember to let me know which texture you prefer by commenting below.
平時慣做不含泡打粉的窩夫(詳情可參考網誌：亞洲式窩夫(不含泡打粉))，最近想嘗試點新款式，碰巧在網上找到Domestically Blissful的麻薯窩夫食譜，試了之後真的很喜歡窩夫那外脆內軟兼帶點煙韌的口感。作者為了試出好配方，不斷試到連窩夫機也報廢了！閱讀她的網誌時，EC完全能夠想像到她在試食譜時弄到滿桌子都是窩夫的情景。是的，要研究出好的配方，除了不斷嘗試並作出修改，真的別無他法。當EC試著把食譜換成朱古力口味時，絕對是感同身受！在過程當中，EC比較過日式和泰國糯米粉的分别，同時也試了無糖可可粉和鹼化可可粉，然後又試過不將蛋白打發，直接加進材料裡一起攪拌，看看可否省回些時間，而以下分享的是EC覺得最滿意的比例。值得注意的是，日式糯米粉做的窩夫質地較軟糯，而泰國糯米粉做的口感則較煙韌有彈性。過去EC曾分享過用日式糯米粉做糯米糍(詳情可參考抹茶紅豆糯米糍、紫薯糯米糍和榴槤糯米糍等網誌)，後來有些網友反映這種糯米粉(もち粉)在香港不易找，另有些網友提到$12蚊店裡有售兼最便宜。因此大家可以按口味和情況選擇材料，喜歡有嚼勁的可用泰國糯米粉，喜歡軟糯口感的可花點時間到AEON$12蚊店裏碰碰運氣。有時間的話，便兩種糯米粉都買回家試試吧！找出自己喜歡的口味之後記得留言告訴EC。

I use a scant cup of batter per waffle for my Cuisinart vertical Belgian waffle maker and the recipe below makes 4 thick, round Belgian waffles. You will need to do a test batch to see how much batter to pour into your own waffle maker. I’ve also provided storage tips at the end of the post. You could make a bigger batch and store them in the freezer. Then whenever you are craving for mochi waffles, just take one (or more) out and reheat it in the toaster or countertop oven. In a few minutes, your waffles that taste like they are freshly made will be ready. I like to eat them plain, but you could also add toppings such as butter, jam, whipped cream, syrup, fresh fruits, or even a big scoop of ice-cream.
EC使用的是Cuisinart直立式圓形比利時窩夫機，每做一塊窩夫要倒進差不多一杯粉漿，這個配方大約可做四塊厚厚的比利時窩夫，大家請根據自己的窩夫機自行調節粉漿份量。在文章末段部份，EC也提供了窩夫的保存方法，時間充裕時可預先做多一點，放在冰箱冷凍保存，以後只要想吃窩夫時，便可將一塊(甚至更多)放進多士爐或小焗爐內翻熱，不消數分鐘便可享用美味香脆，像新鮮做起一樣的窩夫了！EC習慣不加任何東西直接吃，但你也可以在上面塗牛油、果醬，又或者淋上糖漿，加點打發好的鮮忌廉和新鮮水果，甚至加上一大球雪糕伴吃。

---

Chocolate Mochi Waffles
朱古力味麻糬窩夫

Makes 4 round Belgian waffles
4塊圓形比利時窩夫份量

Ingredients
180 g Mochiko or glutinous rice flour
90 g cake and pastry flour
18 g dutch process cocoa powder
60 g granulated sugar, divided (I used organic cane sugar)
1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
300 g whole milk
30 g grapeseed or vegetable oil
1 tsp vanilla bean paste or pure vanilla extract
1/4 tsp lemon juice or white vinegar (I use Korean apple vinegar)
Notes: The eggs I use are 50 to 55 g each without shells

材料
日式Mochiko糯米粉(もち粉)或糯米粉 180克
低筋麵粉 90克
鹼化可可粉 18克
細砂糖(EC用有機蔗糖) 60克(分半)
泡打粉 1 1/2茶匙
鹽 1/2茶匙
大蛋 2隻
全脂牛奶 300克
葡萄籽油或菜油 30克
雲呢拿醬或純雲呢拿香油 1茶匙
白醋或檸檬汁(EC用韓國蘋果醋) 1/4茶匙
註：EC用的大蛋每隻淨重約50-55克

Directions 做法
In a large mixing bowl whisk together the glutinous flour, cake flour, cocoa powder, 30 g of sugar, baking powder and salt until combined. Set aside.
糯米粉、低筋麵粉、可可粉、30克細砂糖、泡打粉和鹽放鋼盆中拌勻備用。

Separate the egg yolks and whites. Add egg yolks, milk, oil, and vanilla into the dry ingredients and whisk until incorporated. It’s okay for the batter to be a bit lumpy.
分開蛋白和蛋黃，把蛋黃、牛奶、油和雲尼拿醬倒到上述的乾性材料中，用蛋拂攪拌均勻，粉漿不順滑帶點顆粒也是可以的。

Place egg whites and vinegar in another impeccably clean mixing bowl. With a hand mixer, beat with medium-high speed until very foamy. Gradually add remaining sugar in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until the egg whites look glossy and firm peaks are formed. When you lift up the whisk, the peak will hold its shape with a small pointy tip that doesn’t flop easily. Gently fold into the batter in two batches until homogeneous.
蛋白和醋放入另一乾淨，無油無水的攪拌盆中，用電動打蛋器中高速打至蛋白組織變細密，餘下的糖分次加入，中速打至軟勾狀，之後轉中低速打至蛋白企身有光澤，拉起時蛋白末端呈不易下垂的尖角，分兩次以切拌手法拌入粉漿中至顏色均一。

Pour a proper amount of batter into a preheated waffle maker. Close the lid and cook until the steam coming out of the unit has subsided, about 4 minutes. Remove carefully with a fork and transfer to a 250ºF/120ºC preheated oven for 5 minutes for the steam to further dissipate, which makes the waffles extra crispy (arrange waffles in a single layer on the oven rack to prevent sogginess). Skip this extra baking step if the waffles are to be frozen for longer storage instead of served immediately. Repeat with the remaining batter while waiting.
把適量粉漿均勻倒入巳預熱的窩夫機中，蓋上蓋子把窩夫烤熟，當從窩夫機冒出的蒸氣開始減少時便代表窩夫完成(EC的窩夫機約需時4分鐘左右)，小心用叉取出窩夫，轉放在巳預熱至250ºF/120ºC的焗爐中多烘5分鐘把水份進一步烘乾(窩夫在烤架上要避免重疊)，這可令表皮變得更加香脆，若只是預做冷凍保存而非即時食用的話則可跳過此步驟，等待的時候重複步驟直到粉漿用完。

Serve immediately with syrup, icing sugar, fresh fruits, ice-cream or your favourite toppings.
在表面洒上糖粉，或配以糖漿、牛油、新鮮水果、雪糕等趁暖享用。

For longer storage, place cooled waffles in a food container and freeze until frozen solid. Transfer frozen waffles into a large freezer bag and squeeze out the air from the bag as much as possible. Seal tight and label with the date and store in the freezer for up to two months.
長期保存方法：窩夫完全放涼後，排放在食物盒中，放進冰箱冷凍至完全變硬，取出轉放在大型密實袋中，擠出空氣然後密封，寫上製造日期後放回冰箱冷凍保存，保存期可達兩個月。

To reheat, take waffles directly out from the freezer without thawing. If your toaster slots are wide enough, set the toaster to the lightest setting and toast the waffles twice or until crispy and heated through. For countertop ovens, preheat the oven to 300ºF/150ºC. Lay out the frozen waffles in a single layer onto the oven rack and bake for 7 to 10 minutes depending on the numbers of waffles or until crispy and heated through.
翻熱方法：不用解凍，直接從冷凍庫取出窩夫，若多士爐設有加寬麵包槽容得下窩夫，可把烘烤設定調至最小，把窩夫烘兩次加熱至表面變脆。若使用小型焗爐，可先預熱焗爐至300ºF/150ºC，然後把窩夫單層排放在烤架上，焗7至10分鐘左右或至表面變脆， 整體時間視乎窩夫數量。

If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2021 ecbakes.com