Hi , I'm Patrick Novotney .
This is my youtube channel and I'm doing how to videos on every single neck time not known to man and I'm bringing them to you .
So if that's the kind of thing that you're looking for , then please subscribe this time .
I'm gonna be doing the amazing looking Trinity knot .
You pretty much can't go wrong with this knot .
It's good for all Asians and without getting into a really complicated looking knot , but you want one that looks really good .
I recommend , I highly recommend the Trinity knot .
Let's get started .
I'm gonna show you how to do it .
All right .
Step one .
Let's drape it over your neck .
We're gonna have the little end is gonna be the long end .
We're gonna be tying it with this end .
Uh The big end you want about where your belly button is .
I usually tie it fairly close to my neck .
So I'm adding three tablespoons , 40 g of granulated white sugar .
If you want your waffles to be a little more savory , then you could cut back on that sugar .
And then I'm adding a half a teaspoon , 2 g of salt and then of course , we need yeast .
I'm adding 1.5 teaspoons , which is 5 g .
I'm using esaf red instant yeast .
I like the instant yeast .
It gives a good rise but plus with this type of yeast , you don't need to proof it , you just put it right in with your dry ingredients .
But if you can't find it or you don't have it , you could use an equal amount of the active dry yeast .
But what you will have to do is activate that in a little bit .
We're using some milk .
So what you will want to do is take a little of that milk , heat it to lukewarm and then activate your yeast .
And now I have , now , I just have to tighten up this part by pulling on the bottom of here .
Now , this guy , we want it to finish nicely .
So we don't want any dimples or lines coming through .
So it looks like an amazing knot when you're done .
I wanna take the little end .
It's gonna , it's gonna get tucked in under the collar , but I'm gonna pull it down this way .
It just seems like when I tie it that way , I end up pulling this end in the right direction where I don't really get dimples when I'm done .
So once I'm done , tuck this under your collar , holding on to the knot with one hand , the other hand , you're gonna pull down on the big end and that's gonna tighten that up to your neck with a little bit of adjustment .
We're gonna have an amazing looking Trinity now and of course , pull your color down .
I'm going to add one and three quarter cups , which is 420 mL of milk and I just have my milk at room temperature .
Now , you can use whole milk , I mean , or you could use , say a 2% .
If you have whole milk , of course , your waffles will have a richer flavor than , you know , if you use a reduced fat .
I'm just gonna pour that in there and then I'm adding just a quarter of a teaspoon 1 g of pure vanilla extract .
I like the flavor of that .
Now , if you were going to like serve your waffles maybe with bacon or something like that or , and you didn't want the vanilla , the sweetness of that , you can just leave that out .
And then our last ingredient is a half a cup , 113 g of butter that I've melted and then I let it cool down a little .
It's gonna add a nice rich flavor to our waffles .
So that's how you tie the Amazing Trinity knot .
It's one of my favorite knots .
I hope you like it .
My name is Patrick Novotney .
This is my youtube channel and I'm doing how to videos on every single neckie not known to man and I'm bringing them to you .
So if that's the kind of thing that you like , then please subscribe .
Thank you so much for watching
So you , if you were say having guests or something or just , you don't feel like doing it in the morning , you can just make this and then , and then I'm just going to , uh , put that there , then you just cover it and put it into the refrigerator like that's it .
And what happens overnight it will rise .
You'll get like a slow rise if you've ever made like no knee bread where you just kind of mix everything together and then just let your , let it sit .
So you'll get a slow rise .
And then what's also good is that develops the nice yeast flavor because if you let it sit , you know , it's going to uh do that .
You can actually refrigerate this for two , maybe three days .
So you can kind of bake your waffles on demand .
Now , if you wanted to like you kind of go .
No , I don't want to do it overnight .
What you can do is just let this batter sit at room temperature for about an hour .
It will rise and get kind of bubbly on the top .
So you could do it that way .
But I'm going to put it in the fridge overnight and then when we come back , we will bake our uh waffles .
So waffles have that wonderful honeycomb design and that comes from cooking our waffles in a waffle machine or also called a Waffle Iron .
They come , you know , there's all kinds of brands they come in different sizes , shapes .
This one here I'm using has two square ones .
I've seen round ones , hard shape ones .
So lots of choices there .
But what I like with the yeast waffle is to use a waffle iron that has these , the grids are quite deep .
I find that gives you really brings out the flavor and the texture of a yeast waffle .
These machines are often called a Belgian waffle machine .
So just keep that in mind and temperature .
That's the big thing when you're cooking waffles .
If you have your temperature too high , what happens is your waffles will kind of brown too fast and then the inside will be under not cooked or conversely , if you have it too low , then your waffles won't get that nice crisp outside crust .
So , uh I mean , mine does not have a temperature gauge .
So , you know , read your manual when you're doing something like this and , you know , you may have , you're probably gonna have to play around with it .
But what I did is I experimented a bit and then I have this infrared thermometer .
So what I did is kind of got my perfect temperature and then I measured the heat and it was at 3 75 °F , which is 100 and 90 °C .
So that's for my waffle iron .
So you can kind of use that as a gauge .
And then , so what we're gonna do is I really want to heat that up because we want it nice and hot when we put our batter and that's what I'm gonna do .
And then when we come back , we will cook our waffles .
So we're now ready to cook our waffles , you can see it's kind of bubbly on top .
So now read your manufacturers instructions of how much batter you should put on each uh for each waffle .
For mine , it is like a scant , half a cup , 100 and 20 mL .
But again , depending on your waffle machine may difference amounts .
So there , oh , see , it's , it kind of looks like a bread dough .
And then now mine waffle iron , the surface is really been used a lot .
So it's well seasoned .
Depending on whether you're using a non stick or not .
You may have to spray your butter , spray your oil , your grids .
So check your manual and then I'm just gonna put that in there .
I need that and then shut it .
So now how long to cook it again ?
It depends for my machine .
Five , about five minutes .
So that's a rough amount .
So you're just gonna have to experiment , do one and see how it works .
So , five for me , five minutes .
So it's been five minutes .
So let's check .
Oh , don't they look wonderful .
I did overfill just a little .
That's ok .
So let's take them out .
Oh , wonderful .
Now , close your waffle iron .
If you want to make more , I like to let my waffle iron heat up for a few minutes before I put another batch .
So there we have our waffle .
They are really good .
Just like this .
Now I'm gonna say , do you like your waffles for breakfast ?
Or do you like them for dessert ?
I'm gonna show you both .
I don't find they need any butter because we did put quite a bit of butter in the batter .
Maple syrup .
Always a favorite .
They're good with jam as well .
And the maple syrup , you got all those little grids which are just perfect for holding their syrup .
If you prefer like more of a dessert , you could put some fresh , I'm gonna put some fresh strawberries , any kind of fruit berries , you know , on there with a little bit of whipped cream , use some cream , fresh or yogurt or something like that and then finish that off .
Powdered sugar .
Which one to eat ?
I have a real weakness for the maple syrup .
Must be that Canadian background .
Oh , inside they're like soft bread like with now with the overnight rise in the refrigerator , they have a slight yeast flavor .
Not really strong .
I don't like it really strong .
Just a nice um flavor to that .
Now , like I said , you can keep the batter in the fridge for a couple days or what you could do is bake them all off and then you can refrigerate .
Once the waffles have cooled down , you could refrigerate them for a day or two or you can even freeze them to cook them or to reheat them .
Some people like to put their waffles back in the waffle iron for , you know , just a , a like maybe a minute or so to heat them back up .
Some people like to put them into about a 350 °F or 100 and 80 °C Celsius oven until they crisp up or what ?
I always just throw them in my toaster and , but you will find that you do them say in the toaster , the outside , they will become a little more crispy on the outside than say when you use a waffle iron .
So lots of choices there , but you have to try .
These people will love them .
So until next time , I'm Stephanie Jaworski of Joy baking dot com .