It's full of pancakes
By VicentaLakin
Pancakes are one of the early points of the traditional pastry. It's like a beehive, cozy, soft, flexible. Up in the morning, the appetite was not fully opened, and a cup of freshly squeezed soybean milk was filled with freshly fragranced frying cakes. The traditional pastry is all made of flour, and I've made a few improvements to add appropriate amounts of corn flour to increase the intake of coarse grains. It can be replaced with soy sand or pine if you like。
Recipe Recommendations
- ordinary flour 200g
- cornmeal 50g
- warm water 420g
- white sugar 30g
- yeast 3g
- cooked black sesame seeds 100g
- cooked walnut kernels 50g
- brown sugar 40g
- sweetening
- fried
- ten minutes
- simple
Steps for It's full of pancakes
1
Flour, maize flour, sugar, yeast, hot water pouring into the basin, fermenting the flat room。
2
Powdered with a platinum sesame。
3
Crunchy walnuts are then added to the black sesame powder and placed in red sugar to form a reserve。
4
Flour is fermented to dense little bubbles on the surface. Just a little bit, don't overwrite it。
5
The flat pan brushes a little oil, a spoonful of paste is naturally split into tortillas, and small and medium fires heat up to a small hole on the surface。
6
Put a proper amount of pie on the side of a pastry。
7
On the other side, the undeposited parts will be folded into half a circle, and the cover will be fried to two sides of gold。
8
Cut the plate。
9
Done