自製威化餅【輕盈鬆脆】Homemade Wafer


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餅乾脆、硬、鬆、酥的口感,主要來自油脂和糖。巿售的餅乾為了增加酥脆口感,延長保質期,在製作過程中,經常使用固體的氫化植物油,含有反式脂肪,亦有膨化劑、香精等添加物。熱量和脂肪容易超標,長期食用增加身體的負擔。

威化是英語 Wafer 的釋音,輕盈鬆脆,表面滿布細小的方格,口感和其他奶油餅乾大大不同,是肥丁喜愛的休閒小零食之一。其實威化餅是一種材料簡單的餅乾,本身以澱粉(木薯粉或馬鈴薯粉)和水為主要材料,沒有油脂,熱量不高,適合麩質敏感或低糖低油的朋友食用。可惜巿售的威化餅中間夾有甜味餡料,如人造香味的奶油霜和巧克力,脂肪含量十分高,吃多了也不容易察覺。

家庭自製威化餅原來相當簡單,只一個蛋卷模具,簡單的食材,就可以做出無添加劑的美味餅乾。肥丁做的威化餅,加入了榛子粉,增添香氣和營養。餡料夾入自製現磨花生醬,花生營養價值媲美雞蛋、牛奶和肉類,美味又果腹。不加餡料直接吃,配方裡加了少許糖提引味道。如果選擇夾入餡料,也可以省略糖。


原味麵糊材料 Original Flavour Batter  ( 份量  18 塊圓形直徑 16 cm )

  • 木薯粉(樹薯粉) Tapioca Starch 100 g
  • 杏仁粉或榛子粉 Almond Flour or Hazenut Flour  15 g
  • 原蔗糖(二砂糖) Demerara Raw Cane Sugar   10 g
  • 冷水  Cold Water  100 g
  • 滾水  Boiling Water  100 g

(紅色)草莓

  • 原味麵糊 Original  + 冷凍草莓粉 Freeze Dried Strawberry Powder 2 小匙 + 紅肉火龍果粉 Red Pitaya Powder 1 小匙

(黃色)南瓜 

(綠色)抺茶

  • 原味麵糊 Original + 抺茶粉 Matcha Powder    2 小匙

(紫色)紫地瓜/藍莓

(棕色)可可

  • 原味麵糊 Original  + 可可粉 Unsweetened Cocoa Powder   2 小匙

餡料

工具

  • 蛋卷模

做法

1. 木薯粉過篩,加入榛子粉及原蔗糖,如想製作不同口味,可於時加入可可粉或抹茶粉,加入冷水攪拌均勻成麵糊,如果麵糊太稀,可多加點木薯粉

2. 清水 100 g 煮至沸騰,一邊攪拌麵糊一邊沖入滾水,攪拌至完全沒有乾粉粒,成為略濃稠的半熟麵糊。麵糊的稠度要適中,不能太稠也不能太稀。半熟麵糰靜置一段時間後,水和澱粉不會分離

3.蛋卷模放在爐火上,每面烤約 1 分鐘預熱至發燙,保持小火,舀一湯匙的麵糊,放在蛋卷模上。合上模蓋,加熱 1 分鐘,反轉再加熱 1 分鐘,至完全鬆脆熟透,熟透威化餅表面光滑,輕輕一掰就能裂成兩半。如餅乾烤成黃色或褐色,表示火力太強,威化餅會有烤焦的味道。如表面凹凸不平,邊緣部份仍軟軟的,表示火力不均勻,餅乾未熟,把邊緣放在模具中央,再壓烤 30 秒

4. 完成後放在網架上,冷卻後用利刀切割成喜歡的大小,未吃先放入密封保鮮袋或容器內保存。吃的時候塗抹喜歡的堅果醬,層層疊好,即可享用

小叮嚀

  • 威化餅容易受潮,放涼後放必密封的容器內,加入食用防潮包,保質期約 4 ~ 5 日
  • 餡料適宜用油質的,如各種現磨堅果醬、種籽醬、巧克力。若夾入水份多的餡料,如奶油霜、果醬,威化餅會迅速吸收水氣變軟不脆
  • 煤氣爐的火力比較不均勻,加熱的時間要自己調整
  • 肥丁的蛋卷模在淘寶買的,可放在煤氣爐上烤,搜尋「燃气蛋卷模」

自製威化餅【輕盈鬆脆】Homemade Wafer Recipe

Ingredients

Original Flavour Batter ( Make  18 pieces @ 16 cm )

  • 100 gTapioca Starch 100 g
  • 15 g Hazenut Flour or Almond Flour
  • 10 g  Demerara Raw Cane Sugar
  • 100 g  Cold Water
  • 100 g  Boiling Water

(Red) Strawberry 

  • Original Flavour Batter + Freeze Dried Strawberry Powder 2 tsp + Red Pitaya Powder 1 tsp

(Yellow) Pumpkin  

  • Original Flavour Batter + Homemade Pumpkin Powder 3 tsp

(Green) Matcha 

  • Original Flavour Batter + Matcha Powder  2 tsp

(Purple) Purple Sweet Potato /Blueberry 

  • Original Flavour Batter + Homemade Purple Sweet Potato    2 tsp
  • Original Flavour Batter + Freeze Dried Blueberry Powder    1 & 1/2 tsp

(Brown) Coca 

  • Original Flavour Batter  + Unsweetened Cocoa Powder  2 tsp

Fillings 

  • Homemade Peanut Paste Any kind of Nut Butter or Seed Butter

Equipment 

  • Gas Heat Egg Roll Maker

Instructions

  1. Sieve Tapioca Starch into a big bowl.  Add in almond flour and Demerara raw sugar.  Mix with cold water, keep stirring until all starch dissolve into the water and become a thick batter. If the batter is very watery, add more tapioca starch. 
  2. Get 100 g water into boil.  Keep stirring the cold while adding slowly the boiling water.  Mix into a slightly thick batter with no dry starch.  The starch and water in the batter should not be separate when set. 
  3. Preheat the egg roll maker over small heat each side for about 1 minutes.  Scoop a tablespoon of batter on the egg roll. Close the egg roll maker, heated for 1 minute and turnover for another 1 minute.  The cooked water should have a smooth surface, gently breaking can be split into half. If the wafer turn into to brown indicates it is over heated. If the edge still soft it is uncooked, move the edge to centre of the egg roll maker, cover and heat for 30 seconds or more . 
  4. Cool the cooked wafer on rack. You can cut it into any size if you like. Stored in the air-tight container or zip bag. Sandwich with nut butter or seed butter when serve. 


自製蔬菜天然色素

自製蔬菜粉 ~ 南瓜、紅蘿蔔、紫薯【天然色素】Homemade Vegetables Powder自製威化餅【輕盈鬆脆】Homemade Wafer Recipe

Original Flavour Batter ( Make  18 pieces @ 16 cm )

  • 100 gTapioca Starch 100 g
  • 15 g Hazenut Flour or Almond Flour
  • 10 g  Demerara Raw Cane Sugar
  • 100 g  Cold Water
  • 100 g  Boiling Water

(Red) Strawberry 

  • Original Flavour Batter + Freeze Dried Strawberry Powder 2 tsp + Red Pitaya Powder 1 tsp

(Yellow) Pumpkin  

  • Original Flavour Batter + Homemade Pumpkin Powder 3 tsp

(Green) Matcha 

  • Original Flavour Batter + Matcha Powder  2 tsp

(Purple) Purple Sweet Potato /Blueberry 

  • Original Flavour Batter + Homemade Purple Sweet Potato    2 tsp
  • Original Flavour Batter + Freeze Dried Blueberry Powder    1 & 1/2 tsp

(Brown) Coca 

  • Original Flavour Batter  + Unsweetened Cocoa Powder  2 tsp

Fillings 

  • Homemade Peanut Paste (Any kind of Nut Butter or Seed Butter)

Equipment 

  • Gas Heat Egg Roll Maker
  1. Sieve Tapioca Starch into a big bowl.  Add in almond flour and Demerara raw sugar.  Mix with cold water, keep stirring until all starch dissolve into the water and become a thick batter. If the batter is very watery, add more tapioca starch. 
  2. Get 100 g water into boil.  Keep stirring the cold while adding slowly the boiling water.  Mix into a slightly thick batter with no dry starch.  The starch and water in the batter should not be separate when set. 
  3. Preheat the egg roll maker over small heat each side for about 1 minutes.  Scoop a tablespoon of batter on the egg roll. Close the egg roll maker, heated for 1 minute and turnover for another 1 minute.  The cooked water should have a smooth surface, gently breaking can be split into half. If the wafer turn into to brown indicates it is over heated. If the edge still soft it is uncooked, move the edge to centre of the egg roll maker, cover and heat for 30 seconds or more . 
  4. Cool the cooked wafer on rack. You can cut it into any size if you like. Stored in the air-tight container or zip bag. Sandwich with nut butter or seed butter when serve. 

自製蔬菜天然色素

自製蔬菜粉 ~ 南瓜、紅蘿蔔、紫薯【天然色素】Homemade Vegetables Powder

2 thoughts on “自製威化餅【輕盈鬆脆】Homemade Wafer

  • Thursday March 8th, 2018 at 09:05PM
    Permalink

    Wow, this is a basic recipe of homemade wafers. Thanks for sharing! I will definitely try it.

    Reply

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