Blueberry jam pancakes
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 200g
- low-gluten flour 200g
- blueberry sauce 50g
- white sugar 20g
- corn oil 120g
- warm water 100g
- eggs one
- black sesame 8g
- sweetening
- roast
- several hours
- simple
Steps for Blueberry jam pancakes
1
We'll add sugar, 20 grams of corn oil and warm water to the flour
2
One hour to rejuvenate after rubbing it in the water and oil
3
Low-banded flour with 100 grams of corn oil
4
Flour and corn oil are fully integrated and placed on the panel. They're organized into groups with cutting panels, covering the film for an hour
5
The oil is evenly divided
6
It's the same amount
7
Pick up a piece of oil pasta and wrap it in a cake
8
It'll be an elliptical noodle
9
From the bottom to the top, and when you're up, you're gonna turn into an elliptical noodle
10
Set up the rolled cylindrical face and crush it
11
Put a spoonful of blueberry sauce on the cake and squeeze it like a bag of soup
12
Pancakes are put on tin discs, a micropressure and a glass of egg fluid, a proper amount of black sesame, and a preheated 200-degree oven mid-level roast for about 18 minutesBlueberry jam pancakes Make Tips
Whether it's too hard on the surface or too hard on the soufflé, the finished product will be sour, it'll be easier to use the soak on the board to replace corn oil with pig oil or any other vegetable oil that doesn't taste so good