Pancake skin how to do elastic
can, I have done a mango pancake, skin do more is put in the plastic box cover and then stuffed into the freezer on the right, not frozen is refrigerated. As soon as possible to consume the best, I took out the next day and then do, eat also completely no problem, no diarrhea and other issues. Just like leftovers, well preserved, you can eat the next day, but not for long.
1, add powdered sugar to the egg yolks, use a whisk to fully beat evenly, add milk, add the side with a whisk to mix evenly.
2, and then to the egg mixture, add has been sifted twice the low gluten flour, mix well, until it becomes a batter without lumps.
3, the butter insulation melted, and then added to the batter, while adding the mixing and stirring well.
4, cover the batter with plastic wrap, and put it in the refrigerator for 30 minutes (Tip: The batter should not have any lumps, if it does, sift it once more, so as to ensure that the batter is smooth).
5. While the batter is chilling, prepare the filling. Light cream with powdered sugar whipped to the hardness of can be framed (hard some package of pancake to look good shape).
6, take the pan on low heat (no need to add oil), then pour in 2 spoons of refrigerated batter, turn the pan quickly and evenly, fry on low heat until the batter bubbles, turn off the fire, uncover the skin of the halberd.
7, uncovered pancake skin, to be placed on the plastic wrap, a layer of pancake skin a layer of plastic wrap cascade placed, to all batter are fried into pancake skin, cool and standby.
8, take a cool pancake skin, in the middle of the pancake skin on the cream, cream and then put 1-2 strawberries, and then put the right amount of cream wrapped in strawberries, and finally the pancake skin on all sides of the stack up, like stacking the quilt, stacked into a small pillow shape, finished.
How to make pancake skin thin and tender
Pancake skin thin practice, you need to use a rolling pin constantly rolling squeeze.
Ingredients
2 mangoes, 80g of low gluten flour, 75g of sugar, 250g of milk, 2 eggs (or 4 egg yolks),
Cooking oil (or butter) 1 tablespoon (15ml), whipping cream (crème) 300g
Directions
1, sift the low-gluten flour and add it to the milk, stirring Stir in the milk and mix well until there are no particles.
2. Add 35 grams of sugar to the eggs and whisk until the sugar dissolves.
3, add the whisked egg mixture to the flour-milk paste, then add the oil and mix well, and finally sieve the batter for use.
4, will be non-stick pan heat, turn on low heat, no oil, will be a spoon (by soup with a spoon) batter poured into the pan, quickly turn evenly, one side of the frying after the flip. In this way all the batter into a thin pancake, about 8 can be made.
5. Peel the mango, cut the flesh along the core, and then slice it lengthwise.
6. Add 40 grams of sugar to the whipping cream and whip the cream with a mixer
(the cream will be curdled and solid).
7. Take a sheet of pastry and spread a layer of cream batter in the center,
then put a piece of mango strip and spread another layer of cream batter.
8. Finally, wrap the pastry into a square.
Pancake skin how to do simple
Ingredients: 120G low-flour, 20G butter, milk 380G, 45G powdered sugar, 200G cream, 2 eggs,
Practice:
1, the egg beaten with milk, powdered sugar and melted butter, then sifted into the low-gluten flour and beat, sifted three times, after 10 minutes of resting ready
2, the batter with the milk, powdered sugar, and melted butter, and then sifted into the low-gluten flour, beat, sifted three times, after 10 minutes of resting ready
2, the batter with a non-stick frying pan, according to the size of the pan properly adjust the amount of batter, shaking the pan, the surface can be dry to take down.