For waffle dough
1 glass of water and milk
1 packet of baking powder
4 tablespoons of powdered sugar
1.5 cup flour
1 pinch of salt
1 packet of vanilla
For the waffle dessert
Hazelnut and preferably nutella
Carefully separate the white and yellow portions of the egg. Mix the mixture with the help of a whisk, not with a mixer, to allow it to become more swell and remain in a spongy texture, especially after adding flour.
Resting the waffle dough in the refrigerator for 20-25 minutes will help it gain a more delicious texture. Instead of a waffle maker, you can prepare a waffle by using a heat-resistant mold in a heated teflon pan.
Separate egg yolks and whites into separate containers. Add salt to the mixing bowl with egg whites.
With a mixer, beat for about 5 to 6 minutes until the foam becomes foamy in the fast cycle.
Add sugar powder to the mixing bowl with egg yolks. Beat the eggs until the sugar melts and the mixture takes a color close to white.
Continue mixing after adding milk, sunflower oil and vanilla.
Add the sifted flour and baking powder and continue to mix all the ingredients with the help of a whisk.
Combine whipped egg whites with waffle mortar. Mix with the help of a wooden spoon until you get a fluid consistency.
Make the waffle machine hot. Pour the waffle from a mortar into the waffle compartment. After closing the machine cover, perform the cooking process at medium temperature.
Repeat the process until the waffle mixture is finished. Take the colors of the waffles cooked in the crispy mushrooms and take them to the serving plate.
Place raspberries and blueberries as a whole on the serving plate as desired. Sift the powdered sugar onto the waffles.