Liege Waffles II / 比利时松饼 2/ ベルギーワッフル II

This is another version of Liege Waffle adapted from the original Liege Waffle I made before. The dough is prettry much the same, only added extra coarse brown sugar coating. It's butterly, sweet and crispy on the outside and soft and fully inside, so good with a cup of hot coffee. 

I like to make my bread/buns with freezed dough (冷冻面团) method recently. This method is especially suitable when you want to make just a few buns at a time. To make freezed dough, prepare dough as usual first. After the first rise, divide and shape the dough into small ball then keep in a freezer container and freeze it. Use within a week. To use, just defrost it then continue the baking prosess as usual. 

For example, prepare dough upto the step 5. Instead of cover and rest for 20 mins, keep the dough balls in the freezer. When you want to use it just thaw and rest it until doubled in size. Then continue with the step 6.

Ingredients (makes 6 pieces):

200 g bread flour
45 g granulated sugar
2 g salt
10 g skim milk powder
50 g butter, diced
50 g egg (1 small size)
75 ml water
3 g instant yeast

For coating:

1 tbsp melted butter

3 tbsp coarse brown sugar 

Method:

1. Combine the flour, sugar, salt and skim milk in a mixing bowl. Mix well.
2. Dissolve the yeast in water, then combine with the egg and mix well.
3. Add (2) in (1), mix and knead until soft dough is formed. Add in the butter and continue to knead until well combined and smooth surface is formed.
4. Cover with plastic wrap, rest at 30°C environment for 30 minutes.
5. Divide dough into 6 equal portions, shape into balls, cover and rest for 20 minutes.
6. Coat each dough ball with melted butter, then coarse brown sugar. 
7. Preheat and grease the waffle plate/press lightly. Place a dough ball in the middle of a mold (mine makes 2 waffles), close it and cook for 5-6 minutes.  
8. Remove waffle with a skewer, serve warm or cool on a wire rack. 

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