Apple cinnamon coleslaw
By VicentaLakin
Crepes, which originated in Brittany, France, have become the local staple food, but are now the most representative feature of Brittany. They're very good. The apple cinnamon croquettes, which are only used in the pan, have a very hierarchical taste, with strong sour apples, followed by strong cinnamon and, finally, creamy butter, colicakes full of sauce, as if they were eating pudding。
Recipe Recommendations
- low-gluten flour 75g
- milk 180ml
- butter 40g
- egg a
- Apple half a
- Apple juice a cup
- sugar 40g
- white rum a tablespoon
- salt appropriate amount
- cinnamon powder appropriate amount
Steps for Apple cinnamon coleslaw
1
Low-banded flour, milk, eggs, sugar, salt, melted butter mixed, mixed and smooth
2
Over-screen, 20 minutes or more
3
In the pan, it turns around with butter-skinned paper towels, pours down the proper amount of paste, turns down the pot, makes it look like pizza, makes it with a small fire
4
When the surface matures, it'll become a fan
5
Apple sliced thin, immersed in salt water (preventing colour change)
6
Put butter in the pot, burn the little fire and add apple juice, shake the pot gently, turn the apple juice and butter into a state of milking
7
Add sugar in apple juice. Apple
8
When apple edges are slightly transparent, add a crepe
9
Let's fill every piece of pie with sauce, burn it for a while, get a big spoon of rum, a little tilt in the pan and light alcohol
10
When the alcohol's done, it's off fire, and it's loaded with cinnamon powder, and it's good to have fruit with it, or fresh cream