INFO OVER DUTCH SYRUP WAFFLE'S
荷式鬆餅的歷史
荷式煎餅最早出現於荷蘭的豪達地區，但什麼時候發明的則有兩種說法，一是起源於1784年，一位不知 名的麵包師傅利用剩下的甜麵團與糖漿製成；另一種說法是由一位名叫吉拉德•康福依森（Gerard Kamphuisen）的麵包師傅，於1810年至1840年間，利用製作威化餅（wafer）所剩下的材料所製成。由於荷式煎餅最初是利用剩餘材料所製 成，屬於廢物利用，故相當便宜。一推出後就受到窮人們的歡迎，因此早期又稱為窮人的威化餅。1870年之後，荷式煎餅開始在豪達以外的地區出現，並很快的 就成為荷蘭著名的點心，在許多露天市集都有現做的荷式煎餅攤位，超級市場裡也可以買到由工廠所製造的產品。
荷式煎餅的煎餅皮是由麵粉、奶油、紅糖、酵母、牛奶、與雞蛋揉合成麵團，取中等大小的麵團放進對開式，具格子花紋的鐵製鬆餅烘板，烘板閉合後開始烤麵團，但在尚未變脆 之前將其對切，並在一面抹上由楓糖糖漿、紅糖、奶油、與肉桂調製而成的糖漿，再把烘板閉合，等到鬆餅皮變得酥脆時，糖漿也已將兩片餅皮黏合，此時就可以將 煎餅取出。通常一個荷式鬆餅的直徑為8公分，但也有5到25公分不等的尺寸。
荷式鬆餅的傳統吃法為泡一杯熱茶或熱咖啡， 在杯口蓋上一片荷式鬆餅，讓熱氣將餅中的糖漿融化，再配茶與咖啡食用。不想讓水蒸氣泡軟鬆餅的話，也可以利用烤箱或微波爐略為加熱，亦有同樣的效果。從 2006年開始，在荷蘭的超市中也出現一種含有鬆餅的雪糕，荷文稱為stroopwafelijs。在美國紐約，則出現一種將迷你荷式鬆餅沾上各種巧克力 的餅乾，稱之為荷蘭月餅（Dutch moon cookies）。
如今每個麵包店在Gouda都有自己的配方。
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History of the Stroopwafel,
Stroopwafelas it is known in Holland, is a unique type of cookie that has been around for centuries in its native country the Netherlands. The Syrup Waffle (Stroopwafel) is still sold and made the traditional way, at local open air markets using propane powered cast iron grills . As the delicious scent travels through the market, the customers line up with their mouths watering. Traditional Syrup Waffles (Stroopwafels) are made with two thin wafle-type wafers that have a very special caramel filling. Sometimes hazelnuts or honey, or other flavors are added to the filling. The waffle is cooked at a very high temperature on a waffle iron then sliced in half. The syrup then spread on and the two halves come together again. The best way to eat a Stroopwafel is either at room temperature, or to heat it in the microwave for just a few seconds. Stroopwafel recipes are generally guarded secrets that are passed down from parent to child, generation after generation. Good recipes are very difficult to find and even if a good recipe is found, there is a tremendous amount of specialized equipment needed to bake a proper Stroopwafel. A Little More Stroopwafel History:
These delicious Caramel Cookie Waffles (called Stroopwafels by the Dutch) with richly filled chewy centers are one of Holland's true specialties. The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. In fact the Stroopwafel was a rest product. And there for a popular pastry among the poor. During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe. Did you know.... that every Dutchman eats about 20 Stroopwafels a year! Stroopwafel, as it is known in Holland, is a unique type of cookie that has been around for centuries in its native country the Netherlands. Traditional Syrup Waffles (Stroopwafels) are made with two thin waffle-type wafers that have a very special caramel filling.
