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Koreaanse wafel uit The Streetfood Club - The book - Culy.nl

Original in Dutch

Freya Zuidervaart · culy.nl · 2021 · 4 personen

Against 455 waffle recipes

Less fat than 98% of recipes and less liquid than 85%.

How Dutch waffle recipes differ from English ones →

Get the method at culy.nl →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • Less fat than 98% of recipes: 8.9% of the flour weight against the typical recipe's 31%, under a third as much.
  • Less liquid than 85% of recipes: 97% of the flour weight against the typical recipe's 150%.
  • More egg than 75% of recipes: 56% of the flour weight against the typical recipe's 40%.
  • Sugar below the middle half: 6.7% of the flour weight against the typical recipe's 15%, less than 74% of recipes use.
Liquid: 97%, 15th percentileEgg: 56%, 77th percentileFat: 8.9%, 1st percentileSugar: 6.7%, 24th percentileLeavening: 5.6%, 76th percentileSalt: 1.1%, 60th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (26)

  • 100 gram tarwebloem100 g
  • 100 gram eiwit100 g
  • 100 gram panko100 g
  • 4 kippendijenn/a
  • 600 gram wafelbeslag (zie recept hieronder)600 g
  • sojaolie om in te friturenn/a
  • zoutn/a
  • 1 theelepel chilipoeder≈ 4.9 g
  • 200 gram kimchi (zie recept hieronder)200 g
  • 4 eetlepels ahornsiroop≈ 59 g
  • 4 eetlepel kimchisaus of kimchi base (online te koop of te vinden in iedere toko)≈ 59 g
  • waterkers om mee te garnerenn/a
  • 25 gram bakpoeder25 g
  • 350 gram bloem350 g
  • 5 gram zout5 g
  • 40 gram baksoda40 g
  • 30 gram suiker30 g
  • 3 eieren≈ 150 g
  • 275 ml melk≈ 284 g
  • 150 ml karnemelk≈ 155 g
  • 40 gram gesmolten boter40 g
  • 1 Chinese kooln/a
  • 1 bosuin/a
  • 200 gram rettich200 g
  • 300 gram winterpeen300 g
  • 10 ml vissaus≈ 10 g

flour 450 gbatter 2812 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid97% · 15th percentile
  • Egg56% · 77th percentile
  • Fat8.9% · 1st percentile
  • Sugar6.7% · 24th percentile
  • Leavening5.6% · 76th percentile
  • Salt1.1% · 60th percentile

Keep exploring

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Nearest by baker's percentages: liquid, egg, fat, sugar, leavening, salt.

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