panada

80 grams of low-gluten flour

Corn starch 10g

Cocoa powder 8g

30 grams of fine sugar

Salt 1 pinch

90 grams of eggs

Butter 15g

270 grams of milk

Caramel cream filling

Caramel sauce 240 grams

240 grams of animal cream

How to make thousands of cocoa pancakes?

Necessary tools: egg beater, hand mixer (hand pump), rubber scraper, long-handled spoon, filter screen, non-stick pan, knife, chopping board, spatula, plastic wrap (oil paper) and measuring cup.

Mix and sieve low-gluten flour, corn starch and cocoa powder, add fine sugar and salt and mix well.

Butter melts into liquid in microwave oven or water.

Beat the eggs at room temperature (you can also choose organic eggs or free-range eggs to make them yellow, and the cake is better in color).

Make a groove in the middle of 2 and put in the broken eggs. Starting from the middle, slowly mix the eggs and a small amount of flour around them with a manual whisk.

Then add the melted butter and stir well, and then add a little room temperature milk one by one to mix it with the batter and dissolve it.

After the batter has stood for about 30 minutes and become smooth, sieve it back and forth with a sieve for at least three times. The more times you sift, the finer the batter will be without bubbles. )

18 cake crust baked with 30ml batter. The pan is heated to the point where the batter will make a sound. Pour in the batter with a long spoon and turn the pan quickly so that the batter stays evenly at the bottom of the pan. When the batter begins to bubble, it means that the batter is cooked. You can pick up the dough with a spatula and put it aside without the negative side. If the heat is too strong, you can turn it down, or you can move the pan to adjust the heating position so that the bottom of the pan is heated evenly. You can also put a wet towel beside it to cool the bottom of the pot.

Beat the animal cream until 6 minutes, and then distribute it. Add a small amount of caramel sauce and stir well.

Put the remaining cream into 8 cups and beat with ice water until 80%.

Assembly: 1 crepe dough is coated with a layer of caramel cream filling, then covered with 1 crepe dough, then gently pressed by hand, followed by a layer of filling and a layer of skin. Repeatedly, after folding the last piece of skin, gently press it with your hands to make its surface smooth.

When finished, wrap it with plastic wrap, put it in the refrigerator 1 hour and take it out. Sprinkle cocoa powder on the surface and serve. (Because the cream has been left at room temperature for a long time at this time, it needs to be put back into the refrigerator for setting, otherwise it will be difficult to cut. )

Friends who like to eat the original flavor can use the same amount of low-gluten flour instead of cocoa powder, with cream stuffing in the middle, without caramel sauce.