RECIPE BELGIANS GOFRE (LIÈGE)
- 750gr. Flour of pastry shop
- 250ml. Of entire lukewarm milk
- 60gr. Of washing
- 5 eggs
- 1 pinch of salt
- 20gr. Vanilla sugar
- 400gr. Of butter or in his fault 200gr. Of margarine and 200gr. Of butter
- 400gr. Of sugar pearl or sugar in chunks
- To dilute the yeast with the milk
- To do the pasta with all the ingredients, except the butter and the sugar pearl
- To stop to rest 20 minutes.
- The butter and the sugar To add pearl and to mix well.
- To do the balls of more or less 100gr
- To allow that the mass should ferment until it doubles his size (approximately 1 hour)