Coconut Cranberry Waffle

Fluffy on the inside, crispy on the outside, this coconut waffles with desiccated cranberry are the perfect light brunch to star your weekend life.

Ingredient

• Warm milk: 100g
• Fine sugar: 50g
• Salt: 1/4 teaspoon
• Egg: 2 pieces
• Instant Yeast: 5g
• Low-gluten flour: 240g
• Melted butter: 100g
• Vanilla Powder: 0.4g
• Pearl sugar: 100g
• FuFann Coconut Paste: proper amount
• Dried cranberry: proper amount

Method

1. Melt the cream, heat the milk to a mild temperature.
2. Add all the ingredients to the bowl in order except the pearl sugar and stir into a batter.
3. Ferment for 1 hour in a warm place.
4. Add the pearl sugar and mix well.
5. Pour batter in a waffle machine, bake at 180℃ for 3 minutes, then cool it.
6. Shred dried cranberry.
7. Coconut paste water-barrier heating to liquid.
8. Then pour it on the waffle and sprinkle with dried cranberry.