Making Pizzelle with Ola & Ali
The fundamental ingredients of the pizzelle are eggs, flour, and sugar. The relative amount of these ingredients can be varied slighly to match your preferences of taste and texture.
Once all ingredients are fully blended, select and test the batter using a small teaspoon or a demi-tasse spoon that you plan to use for dispensing and dropping the batter onto the pizzelle patterns. Consistency of the batter will be stiff, but it should be adjusted until it drops off the spoon as a ribbon in two to three seconds. The spoon will retain some of the mix. If the mix seems too stiff, stir in one or two tablespoons of water and retest the flow from the spoon. If the mix seems too thin, blend into the mix a few tablespoons, or enough, flour to give the right consistency.
You will notice that we poured them onto the hot decorative grill using a restaurant style squeeze bottle with the top tip snipped for EASYand FAST dispensing.
You can adjust slightly the amount of baking powder in any recipe. It is necessary to use just enough to ensure that the three pizzelles fill out completely during the baking cycle. More than that will do little for the texture and increase the likelihood that the thickness of the pizzelles will exceed the 3/16 inch designated thickness.
Commonly, pizzelle recipes use 3, 6, or 12 eggs. Most recipes start with 6 eggs, which will make about 150 pizzelles.
Classic Family Recipe (the one included in that little booklet in the box)
Makes 150 pizzelles
1/2 cup vegetable oil
2 teaspoons vanilla or anise extract (pure)
3 cups all purpose flour (we love using ARVA FLOUR from London Ontario www.arvaflourmill.com)
2 teaspoons baking powder
1 1/2 cups sugar
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Bake for approximately 25 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. DO NOT WANDER..stay CLOSE and keep your EYES ON THE PIZELLE....ya don't want to burn them...it imparts the wrong taste if they are burned.
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