Another would be to find the appropriate size bread :)

Another would be to find the appropriate size bread 🙂

Openwork PANCAKES — «a bomb»

Openwork PANCAKES — «a bomb»

 

These pancakes are obtained very tasty, thin, delicate. And what they are delicate, and all in all holes!

Even if you’ve never baked pancakes, this recipe they are obtained at all!

Pancakes are delicious and incredibly beautiful! Try it!

 

Ingredients:

— Milk (2.5% fat) — 3 and 1/4 cup

— Dry Yeast — 10g.

— Eggs — 2 pcs.

— High-grade flour — 500g.

— Sugar — 2 tbsp

— Salt — 1 tsp

— Vegetable oil — 2 tbsp

 

Inventory for cooking pancakes laced:

— Pan

— Bowl

— Sieve

— Shoulder

— Spoon

— Tablespoon

 

Preparation openwork pancakes:

  1. Prepare yeast

Pours dry yeast into a bowl and throwing them a quarter cup of well warmed milk, add a pinch of salt to a teaspoon of sugar. Put the yeast in a warm place so that they «come» — began to bubble.

  1. Knead the dough

Sift through a sieve the flour, add to it salt, sugar, eggs, gently pour the warmed milk on the stove, without ceasing to stir, and add «coming up» the yeast. Now mix the dough until smooth. Keep the dough was without lumps. Then add in a vegetable oil (also suitable melted butter) and again how to mix.

  1. Now you need to cover the dough and put in a warm place, that it «has come» — that is increased in size. The dough should come 3-4 times. Each time after the increase, the dough should be mixed. Make sure that the dough is not «escape» if the bowl is not enough, pour it into a large container. In general, the dough should «fit» 2-2.5 hours.
  2. Bake pancakes

Once the dough is ready, begin to bake pancakes. Pour into the pan a little vegetable oil and pour part of the test. If the dough is done correctly, it should be poured into the pan as the foam. When the pancake propechetsya, to hook his spatula and gently turn over to the other side.

  1. Serve delicate pancakes

Serve the pancakes can be served with jam, cream and berries.

Bon Appetit!

Puff with cherry

Puff with cherry

 

Ingredients:

Puff Puff dough — 500 g,

Cherry — 300 g,

Sugar — 5 tablespoons

Starch — 1 tbsp

 

Preparation:

  1. Cherry Wash, drain off the water and remove the bones from the berries.

Absorb cherry sugar and leave for 20 minutes to dissolve the sugar part and separated from the cherry juice. Add starch, stir and put on a slow fire.

Cook cherry with starch, stirring constantly, and without boiling, until the mixture thickens and will resemble a very thick jelly.

Tip: If you are not very juicy cherries, you can add a little water if the liquid is not enough.

  1. Remove the cherry pudding from heat and cool. Puff pastry defrost, closing slightly damp towel or plastic bag to avoid zavetrilos. Roll dough into a layer thickness of about 5 mm and cut into six squares of equal size.
  2. Each square is divided into two halves by a diagonal. One half to make accurate cuts with a knife, before reaching the edge of the center of the square and about 8 mm.
  3. Put on the free side of each square about 1 tablespoon of the filling.
  4. The edges of the dough to grease with water (to better the dough sticks together), cover with stuffing notched side of the test and a good pinch edges puff. Share puff drizzled with water on a baking sheet. Put in a pre-heated to about 210 ° C oven and bake puff about 20 minutes.

 

Bon Appetit!

Pancakes with sausage and cheese

Pancakes with sausage and cheese

Ingredients:

Wheat flour 8 tablespoons
5 pieces of chicken egg
Milk 200 g
Vegetable oil 3 tablespoons
Sugar to taste

Preparation:

40 minutes.
1. In the flour add eggs, stir (I — blender), then pour in the milk and mix thoroughly, add salt and sugar, then — oil, give stand 20 minutes, then bake pancakes.
2. For the filling, mix the cheese, sausage, cucumber and wrapped in a pancake, cut into rolls.

Enjoy your tea!

French crepes

French crepes

Ingredients:

Wheat flour 1 cup

2 cups milk

Sugar 150 g

Egg chicken 2 pieces

1 teaspoon salt

½ teaspoon vanilla

Butter 175g

Oranges 2 pieces

Cognac 3 teaspoons

Curacao 6 tablespoons

Preparation:

  1. In a bowl, mix the flour, salt, a tablespoon of sugar. Add the eggs and mix until smooth.
  2. Add vanilla and two tablespoons of melted butter, pour in the milk. Mix well and leave for 2 hours.
  3. Bake the pancakes on both sides of the well-heated, oiled frying pan.
  4. Heat the sugar, add the juice and orange zest, butter and half of the provisions on prescription and the ridge portions of Curacao. Cook over medium heat, stirring constantly until smooth caramel.
  5. Each pancake grease with caramel, roll to roll and put it on a dish. Top spread the remaining caramel.

6. Stir in the remaining cognac and Curacao, heat, and pour over pancakes to burn before serving.

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