12 egg recipe
7 cups of ww flour
3 cups of sugar
2 cups of corn oil
4 teaspoons baking powder
8 pinches of kosher salt
separate out 2 cups and add 2 teaspoons of flavoring per 2c batch
40-45 seconds on our machine (Pizzelle Chef)
use spatula to place on plates on cooling rack and trim while still warm
when cool transfer back to a dry plate and stack them
makes 12 cups of dough refrigerate and use the dough within 24 hours
definitely a two person job
96 pizzelles!
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