White Florentine Wafers
Tapioca starch is used to make a partially cooked batter, which is then baked in a wafer mold into white wafer cookies that can be filled with red bean paste or jam.
Ingredients
tapioca starch
100 g
cold water
100 g
boiling water
100 g
Instructions
1
Preparing the baking paper
Use non-stick baking paper to cut several circles about 13 cm in diameter, slightly larger than the wafer mold.
2
Mixing the batter
Mix the batter the same way as the basic wafer recipe, stirring until you have a thick, partially cooked batter.
3
Preheating the mold
Heat the wafer mold until both sides are very hot, then switch to medium-low heat.
4
Adding the batter
Scoop about 1 teaspoon of batter into the center of the wafer mold, approximately 10 g.
5
Covering and pressing
Cover with the baking paper and press down to spread the batter out.
6
Locking the mold
Close the mold, press down firmly, and fasten the clasp.
7
Baking
Bake for 30 seconds. If batter overflows from the edges, leave it for now.
8
Flipping
Flip the mold and bake for another 1 minute.
9
Removing the wafer
Once baked, the wafer should release easily from the mold.
10
Reusing the baking paper
Peel off the baking paper; it can be reused several more times.
11
Trimming
After all the wafers are baked, trim the edges neat with kitchen scissors.
