Joghurtwaffeln
Original in German
GU · kuechengoetter.de · Für ca. 10 Waffeln
Against 455 waffle recipes
More egg than 92% of recipes and more fat than 85%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More egg than 92% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- More fat than 85% of recipes: 50% of the flour weight against the typical recipe's 31%.
- No salt at all, where 80% of recipes use some (most of those 0.3 to 1.6% of the flour weight).
- More sugar than 85% of recipes: 32% of the flour weight against the typical recipe's 15%, about twice as much.
Ingredients (9)
- 125 g weiche zimmerwarme Butter125 g
- 80 g Zucker80 g
- 4 zimmerwarme Eier (s. Rezept-Tipp)≈ 200 g
- 200 g Sahnejoghurt (10 % Fett)200 g
- 250 g Weizenmehl (Type 405)250 g
- 1 gestrichener TL Backpulver≈ 4.6 g
- Salzn/a
- 150 ml Vollmilch≈ 155 g
- weiche Butter fürs Waffeleisenn/a
flour 250 gbatter 1014 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.
- Liquid142% · 41st percentile · median 150%
- Egg80% · 95th percentile · median 40%
- Fat50% · 89th percentile · median 31%
- Sugar32% · 86th percentile · median 15%
- Leavening1.8% · 18th percentile · median 4.1%
- Salt0% · 10th percentile · median 0.7%
Keep exploring
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Nearest by baker's percentages: liquid, egg, fat, sugar, leavening, salt.
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