Benita

September 19, 2015 at 11:28am

I'm looking for the "secrets" that give waffles a CRISP crust. From the above, it sounds like cornstarch helps. And at least one poster thinks oil (rather than butter) helps. So here are my questions: 1. Lower gluten versus higher gluten? (pastry or cake flour versus bread flour). 2. No sugar versus lots of sugar in the recipe? 3. Minimal fat versus lots of fat in the recipe? 4. Thin batter versus thick, almost dough batter?
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