Flour, shortening powder (palm oil, glucose syrup, milk protein, dipotassium hydrogen phosphate, silicon dioxide), sugar, whole milk powder, hydroxypropyl starch, baking powder (calcium dihydrogen pyrophosphate, sodium bicarbonate, wheat starch, calcium phosphate monobasic), wheat starch, salt, sodium stearyl 2-lactylate, vanilla flavor, milk flavor

1.Mix and dissolve dry yeast 2g and water 22g.
2.Mix Liege Waffle Premix 100g, whole egg 29g, honey 19g and dissolved yeast mix well. 
3.Add anhydrous butter and stir it until the dough is smooth
4.Cover the top and place 60 minutes for fermentation
5.Place the dough into the pre-heated waffle maker(160℃), and bake for 3minutes.

1.Dissolve the yeast with warm water which has the temperature about 30~40℃.
2.It is recommended using the electric mixer to develop gluten in bread since it can be very difficult to stir the dough by people. 
3.Butter is not added in step 2 due to the possibility of the oil and water separation which might result in uneven dough. Therefore, please kindly add the butter in step 3.
4.After the fermentation, the dough will become larger, which is a normal phenomenon. If the dough did not puff up, it means the yeast might not be effective. 

Q1. How do i know if the developing gluten in bread is success?
A1. Mix the dough until smooth, and take out a small piece of dough which should stretch without tearing when stretched gently in your hands.

Q2. How much does the dough need to be divided? 
A2. It depends to the waffle machine’s size. But notice that after baking, the dough will expand. Consequently, please do not divide as large as the baking pan to avoid the overflows after the batter is baked.
  
Q3. What kind of the butter is better to use?
A3. Any shape of the butter can be used. (The unsalted butter is recommended)