French pancakes
By VicentaLakin
I put sugar on a bread so heavy that I thought I'd be scared. Is it too sweet? Is it too oily? Most importantly, how high is the heat? There is no doubt, however, that the pasta mousse bread, which was not very sweet, must be more sweet. It has always been argued that the book says that the bread is immersed in a little bit of the syrup, and that there is some ambiguity as to how it is. And when it comes to doing it, it will know that it is only a little, that it will be wet, and that it will be taken up immediately. The so-called immersion must not let the bread slip into the syrup, but just rub it on each side. Because the bread is going to suck up the syrup and get soft. Looks good, rich butter。
Recipe Recommendations
- butter 10 grams
- white granulated sugar 10 grams
- eggs 10 grams
- almond powder 10 grams
- brandy 1/2 teaspoon
- Cream mousse bread of 3
- almond slices appropriate amount
- powdered sugar appropriate amount
- water 100 grams
- sweetening
- baking
- an hour
- simple
Steps for French pancakes
1
Almond butter
2
Smash the butter loose and add white sugar
3
Smash to Color White
4
Add egg fluids in fractions
5
Smuggle evenly
6
Add almond powder, mix
7
Add brandy
8
Smuggle evenly
9
Sugar
10
Put sugar and water in the pot
11
Heat to sugar melt and boil, fire out, backup
12
Cream mousse bread and decorations
13
Cut the bread to 1.5 centimeters thick. Snippets
14
Put both sides in a little immersion in the syrup
15
Put it in the oven
16
Put it in the oven. Fire 220 degrees
17
It's a little cold, it's a little warm, it's a little warm up, and it's a little almond butter
18
Wipe
19
Just a few almonds
20
Sifting sugar powder
21
Put it in the oven, middle level, 220 degrees up and down, 7-15 minutes
22
On the surface, out of the oven