Mulberry jam waffle

https://youtu.be/63djGKf0HuY

Waffles are usually offered as part of a high tea. High tea is an early evening meal, where you're served a selection of small cakes, including waffles after your main meal with a pot of tea.

Mulberry jam waffle is the perfect tea cake for breakfast, brunch, or dessert! The mulberry tea in this waffles recipe adds a delicate tea flavor, that is complemented further by the addition of butter and mulberry jam.

About a week ago, I got a call from my friend, who told me that the mulberry bushes in her plantation were all laden with berries! Urging me to join her on a fruit picking expedition – apparently already enjoying a fistful of berries judging from the sound of her -, how could I possibly refuse? And, more importantly, why would I ever want to refuse?

When the fruit ripe, they are plump, juicy, and oh so sweet! Making mulberry preserves or jam is easy, even for the novice cook.

If you like berries of any kind, you will love this jam! It’s packed full of flavor, sweet and slightly tangy. It will make your mouth water!

I just love them, especially when the waffles still warm from the oven.

Is there anything better than home-made jam on the waffle to start your day? This Mulberry Jam waffle will definitely sweeten up your mornings.

This is an easy waffle recipe that comes with step by step instructions and photographs – so you get the best waffle every time!

Mulberry jam waffle

Ingredients:

For the waffle

130g bread flour

130g cake flour

15g baking powder

1g salt

3g mulberry tea powder

65g condensed milk

60g butter

120ml milk

1 egg yolk

For the jam

250g mulberryies

100g sugar

1 cup of water

2 cinnamon sticks

1 tbsp lemon juice

1 tbsp chia seed

2 tbsp cornstarch water

Method :

Mulberry jam waffle

Grind 6 tbsp loose tea leaves to fine powder.

(6 tbsp loose tea leaves = 3g fine powder)

Mix 130g bread flour, 130g cake flour, 15g baking powder, 3g mulberry tea powder, and  1g of salt in a  bowl.

Mix 60g butter and 65ml condensed milk together to form particles.

Add  120ml milk,  mix well

Adjust the dough into a rectangular shape

Cut the dough into 3 equal parts.

Cut a diagonal line on each of the parts on the surface to form two triangle shapes. Leave the dough to rise for 15 minutes.

Brush the surface with the egg yolk. Bake at 210c for 15 minutes.

Mulberry jam

Place 250g mulberries, 100g sugar, 2 cinnamon sticks and 1 cup of water in a  pot.

(cinnamon  can not be put - they are needed only for extra flavor)

Heat over medium-high heat.

As the mixture starts to boil, you must continue to stir so that it doesn't burn on the bottom. Take out the cinnamon sticks from the mixture.

Stir in 1 tbsp lemon juice, 1 tbsp chia seed, 2 tbsp cornstarch water.

Pour into glass jars, let cool to room temperature and refrigerate for up to 1 month.

Enjoy !