French pancakes
By VicentaLakin
It's about 400 grams, 35 pieces
Recipe Recommendations
- unsalted butter 100 grams
- powdered sugar 80 grams
- low-gluten flour 200 grams
- salt handful
- egg yolk one
- sweetening
- baking
- a day
- ordinary
Steps for French pancakes
1
Butter room oil soften (butter slices, microwaves for 30 seconds in winter and twice) cannot be oversoftened and cannot be used in the case of oil and water separation。2
Butter pours into the mixer bowl, salts it into, and is made into butter with a hand-to-egg instrument. The criterion for pulling is to provoke an egg-to-eater, which is attached to an egg-beater butter that pulls out soft angles。3
Add sugar powder three times, mix it, and an egg-beater pulls out the tip。4
Add yolk。5
One third of flour is sifted and mixed with an egg-beater to completely invisible dry powder。6
When the remaining flour is added, the dough is dry, mixed with a razor, and then sprouted with a hand。7
The covered face should be smooth, otherwise it would be difficult to operate。8
Pack the noodles in a fresh bag, flatten them with your hand, put them in the fridge one night and freeze them。9
Take the noodles out of the fridge and go back to the temperature。10
THE FACE IS DIVIDED INTO TWO (FACILITATIVE) PIECES, THE SKIN BAG IS CUT OPEN, AND THE FACE IS CUT OPEN BY THE SKIN BAG, ABOUT 4-5MM。11
Put a few gas holes on the cakes with a thick end of toothpicks。12
The oven is preheated at 150 degrees, baked for about 10-15 minutes, and then baked, the cake is removed and placed on the cooling shelf. (The temperature can be adjusted according to the individual oven, preferably using two grills to overlap and reduce the likelihood of roasting on the bottom of the cake)