How to Finish Both Italian Pizzelle Batters

Tom Papoutsis: Hi, I am Tom Papoutsis and we are back making pizzelles; here with Tess Molaso my good friend that we’re going to get ready to put this batter together, we are going to finish it off. So, what we need next in Tess. Tess Molaso: Sugar. Tom Papoutsis: The sugar. So, you are going to do yours and I am going to do mine and so we are going to add about three quarters of the cup or a half of cup? We got a half of cup. Tess Molaso: Three quarters to a cup whichever you prefer. Tom Papoutsis: Okay, so you. Tess Molaso: I used the three quarter. Tom Papoutsis: So, we are going to add the sugar. Here we go mixing it real good. Okay, awesome, this moment I am telling when it comes to pizzelles, she is the bomb. So, here we go, all right now, we got our sugar incorporate, how long we mix it just to get it? Tess Molaso It s all fine as it is now. Now, we have to just add the flower. Tom Papoutsis: Okay and this is where you comment, I mean you comment because you are the boss, you know this stuff. But the texture that s all we needed, that s all we need to do, get the right amount. So, we are going to start of with what about three quarters of cup? Tess Molaso: That s what we will startup with, three quarters of cup 01:15. Tom Papoutsis: Three quarters of cup sifted flour. Now, make sure you sift this because she tells me that it s imperative to the texture that you sift this flour ahead of time and you are going to add it slowly, correct? Tess Molaso: Right Tom Papoutsis: Okay, very good. Tess Molaso: This will give me the idea what the texture I want. Tom Papoutsis: So you are going to kind of gauge it this to. Tess Molaso: Right. Tom Papoutsis: Okay. Tess Molaso: This is what gives you the. Tom Papoutsis: We will share that texture about what we need to be when we are done. So, how you need spatula. Okay, I got one, right here? Tess Molaso: Yeah. Tom Papoutsis: So, how long did you making this? Tess Molaso: Forty some years. Tom Papoutsis: Forty some years? Tess Molaso: I would or may be more. Tom Papoutsis: Okay that s good, forty is good. We are not going to do that. So, but I am telling you she has been making these a long, long time and she knows exactly how they have to be and I honestly, I have had many pizzelles and my mother she couldn't make them as good as Tess and she had the same recipe, so that s why we have the expert here today. So, here we go, okay. So, batter starting to come together, very nice. Tess Molaso: Now this is the consistency I like, sometimes I have to add more flour to get little thicker but, I preferred this way because then you get the nice thin crispy pizzelles. Tom Papoutsis: So, we don t want this like a cake batter. Tess Molaso: No. Tom Papoutsis: Its not kind of be like a cake batter. Tess Molaso: The old fashion kind, yes, it is the cake batter but the way I make and I don t like cake batter Tom Papoutsis: Okay. Tess Molaso: I make it more liquidity and we are going to add just little bit more. Tom Papoutsis: Now some recipes called for baking soda. Tess Molaso: I don t use baking soda -- baking powder. Tom Papoutsis: Oh, I am sorry baking powder. Tess Molaso: I don t use baking powder. Tom Papoutsis: Because it tends to& Tess Molaso: Harden the pizzelle. Tom Papoutsis: So, they get like real brittle, real brittle and real stiff. . Tess Molaso: Now, this is ready we are ready to go to put it on the iron. Tom Papoutsis: Okay, so this is the consistency that we want, let me take a look here. Okay, so as you can see it s kind of a& Tess Molaso: Watery Tom Papoutsis: Yeah it s a watery batter I mean it, can I mix it all this. Tess Molaso: Sure. Tom Papoutsis: I like to get feeling of this. Tess Molaso: The more you do it the better. Tom Papoutsis: That is good, here we go. So, we did. Tess Molaso: If I find if it s too thin then I add a little bit more flour, just to be about a cup Tom Papoutsis: So, when would you make that determination is to whether it s too thin, when we put in on the iron. Tess Molaso: Well, let s put the first on the iron and see how it works. Tom Papoutsis: Okay, so what we are going to do we got a batter mixed up. Now, this is our batter for regular, we have a batter for the amaretto as well, so once we make the first one or two then we would be able to tell. Tess Molaso: How much more flour. Tom Papoutsis: How much more flour we need to add, okay so when we come back we are going to test our consistency, we are going to get our irons out. I am going to explain a little about the irons and we’ll start making pizzelles.