Molten Cheese Bacon Waffles (Yeast Version)

Name: Molten Cheese Bacon Waffles (Yeast Version)
Ingredients: 200 g cake flour; 55–60 g egg; 60 g milk; 40 g granulated sugar; 2 g salt; 2 g yeast; 50 g butter; 2 slices cheese slices (filling); 1 slice bacon (filling)

These waffles are made with yeast, which makes them tastier and healthier, so I came up with this favorite recipe. Then I got creative and added a cheese and bacon filling. During baking, the cheese oozes out like molten lava, making a wonderfully fragrant, savory waffle. You can cook these waffles right after making the dough, or prepare the dough in advance and keep it in the fridge overnight, then bake fresh waffles for breakfast the next day. Very convenient.

Ingredients

cake flour200 g

egg55–60 g

milk60 g

granulated sugar40 g

salt2 g

yeast2 g

butter50 g

cheese slices (filling)2 slices

bacon (filling)1 slice

Steps

Weigh out all the ingredients needed for the waffles and let the butter soften.

Molten Cheese Bacon Waffles (Yeast Version) - Step 1

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Put all the ingredients into the bread maker and run one kneading program (about 15 minutes) until a rough dough forms. If you don’t have a bread maker, you can knead by hand, but it will be quite sticky. After kneading, let it rise for about 1 hour, until doubled in size.

Molten Cheese Bacon Waffles (Yeast Version) - Step 2

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While the dough is rising, pan-fry the bacon and chop it. Cut each cheese slice into four pieces.

Molten Cheese Bacon Waffles (Yeast Version) - Step 3

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When fermentation is complete, divide the dough evenly into eight portions.

Molten Cheese Bacon Waffles (Yeast Version) - Step 4

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Wrap each portion with pieces of cheese slice and chopped bacon as the filling.

Molten Cheese Bacon Waffles (Yeast Version) - Step 5

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Preheat the waffle maker and brush both plates with oil to prevent sticking.

Molten Cheese Bacon Waffles (Yeast Version) - Step 6

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Place a filled dough ball in the center of the waffle maker and press down gently.

Molten Cheese Bacon Waffles (Yeast Version) - Step 7

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Close the lid and immediately flip the waffle maker. When you hear a sizzling sound (that’s the cheese bursting out and dripping) and see white steam, flip it back and open the lid. The waffle is done.

Molten Cheese Bacon Waffles (Yeast Version) - Step 8

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Use tongs to gently lift the waffle out. It tastes best when eaten warm. Once cooled, the texture becomes a bit firmer.

Molten Cheese Bacon Waffles (Yeast Version) - Step 9

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Cooking Tips

1. Using cake flour makes the waffles softer and fluffier, but the dough is harder to bring together. You can also use the same amount of all-purpose flour and just knead until a dough forms. 2. A wetter dough yields a softer texture; a drier dough gives a denser bite. Adjust according to the flour’s water absorption. 3. The dough will be quite sticky. As long as it is evenly mixed and roughly forms a dough, it’s fine. 4. If you plan to refrigerate overnight, knead into a dough, let it rise at room temperature for about 30 minutes, then refrigerate. The next day, take it out and continue with the remaining steps. 5. Different waffle makers vary in heating temperature and time, so watch the doneness. In general, once you see white steam and smell the aroma, the waffle will be relatively soft; a longer baking time will give a drier texture.