Pancakes on starch recipe thin with holes. Pancakes with starch and flour on milk and boiling water.

Do not panic, alcohol evaporates when cooking! The texture of your pancakes suits you very well, as it is not a question of touch. To bake a cake, think of flavors and perfumes! Each recipe has its own specifics, and great classics rely on orange blossom. Flavor not consensus?

And what if crepe acquired colors? And to get there, nothing very difficult: separate the dough into portions and add a few drops of food in each. More nature for more flavor? Perfume pancakes with colorful ingredients! As for the coloring, it is impossible to forget the chocolate pancakes: a teaspoon of cocoa powder, and the trick is playing, cocoa pancakes are in a bold color! Pancake sublimation is sometimes as simple as gloss. Play pen, pasta, full of flavors and tricks! And what if the tops were playing miniatures to fit into pancakes, not a cake?

To start, empty the bins and check the herbs. Reject, not counting the timeless highlight! Orange, lemon, even grapefruit or lime, pancake perfume with a stream of juice and chopped zest. Or, why not, candied fruit, candied fruit or dried fruit? Raisins like to roll in dough, just like cherries with kirsch or diced prunes. Thawing while cooking, they will offer you insurmountable spotty pancakes!

One is enough to fill you, two, so that you feel guilty, three so that you do not digest! Grandma balsam is not always suitable for sensitive organisms. But whatever this recipe is, it’s easy to adapt! Light pancakes without losing taste? Easily, we cheat the liquid. Put half the milk, half water or beer on the mixture. As we have said, alcohol evaporates during cooking, pancakes remain thinner and more digestible. Replace half the flour with cornstarch.

As for the complete elimination of gluten, count on a mixture of equal parts of rice flour, chestnut and cornstarch! You have the recipe, the ingredients, you have chosen the perfume and your colors. Stay picking the right method for the perfect pancake! Do not hesitate to slide the ingredients in a bowl before mixing them: the secret of pancake is in order and patience. The recipe is traditional, the method is not less, and the art of gestures is part of the crepe! First of all, carefully sift the flour or flour into a large bowl.

Add a pinch of salt and mix, then dig a well in the center. Break them into a separate bowl, then whip into an omelet. Pour then into the well and mix a small portion of the flour, well in the center of the well. Turn the liquid, gradually, in the center of the well. Expand the well with each addition, adding a little more flour from the edges.

The pursuit of crepe dough is broken under the tooth in bitter flour. Not that of you, a piece of crepe will pass! Lumps are bunches of flour avoiding the whip to clean your pancake. And the only way to avoid them, although often neglected, is to pass flour into the grate! Even in the case of liquid flour, do not pass through a sieve or, if it is not, a thin sieve: over the bowl, pour the flour until it becomes absolutely beautiful, without clusters. Put the milk into the flour very slowly, stirring vigorously.

The finer the mixture, the smoother and starchy paste! And if, despite all your precautions, several pieces manage to skip the sieve, put it on the spare wheel: there is enough passage to the mixer or mixer to ventilate it, eliminating lumps.

You can cope with the recipe, can not offer your pancakes, which you dream? The secret of strong dough is its consistency: thicker, heavier and attached to the kitchen; Thinner, it can break, pierce or dry out fluffy. But what is this perfect sequence? Easy: your pancakes should look like yogurt to drink, thicker than milk, more liquid than cream. To control this, just dip the spoon in the dough, then draw a line on your back with your finger: the line should remain clean without being immediately closed with dough.

Add sifted flour, spoon after spoon. On the contrary, is he too fat? Gradually lengthen water or beer, not milk. It will make your pancakes sticky. Leave your pancake. Essential to his success, the stage, however, is often ignored by pressed cooking! Let the wall of the pancake is worth, for what purpose? The starch contained in the flour takes time to grow. The starch in question guarantees the softness of your pancakes, their elasticity and their elasticity. Be careful: the longer you lash the dough, the longer the rest time, let it rest without touching at least an hour.

Do not make pancakes as soon as you can, then you can keep the dough cool, guests arrive in thirty minutes and you need to cook pancakes without waiting? With warm milk or even hot, and add a tablespoon of beer. Not visible and not known, only crepe for butter!

Here are brief notes on the importance of the 4 main ingredients of desserts, stories to understand and determine what happens if someone replaces, deletes or does not follow the process. It is true that there are not so many pancake recipes, and yet we love them very much. This is a specialty of my mother, a Frenchman, a gift she gave us on Sunday to make us happy or while celebrating a birthday with our friends.

In addition, although it may surprise you, pancakes are also included in the Italian culinary tradition, and not from center to north. This week we will not surprise you with candles by offering you easy recipe  pancakes in my house. Is it always helpful to have a base on hand?

Gestures are simple, but it is important to first select the material, apply a few soft tricks and especially make them rested. The recipe is classic and indecent. I like to add alcohol or beer, but you can omit them. Another important point - the heat of the pan, neither warm nor too hot, the dough should take, but not freeze too quickly. You will see after the 2nd crepe, you will find a balance.

Pancake dough for fifteen to twenty. 1-2 cm of beer or rum or a pinch of baking powder. Peanut butter for cooking. Pour the flour into a bowl and form a fountain. Pour slightly beaten eggs into the center and gradually turn the flour into a fork or fork. If there are still pieces, go to the mixer or to Chinese.

Add beer or alcohol and cold melted butter. Mix and let stand for at least one hour. Pour the eggs into a bowl, then add salt, sugar and start mixing. Pour the milk and finally the flour. Mix by blowing to get a smooth and uniform paste. Add oil and alcohol and let stand for at least one hour.

The proteins contained in the flour and forming gluten must be hydrated with milk to form a kind of tissue. Therefore, the dough will be more stable, more flexible and will not shrink when cooking. If the dough is well rested, the crepe will be soft. You can also add baking powder.

Beer gives sweets and makes pancakes more digestible. Heat pan to a flat bottom. Pour the dough with a ladle and evenly distribute the dough evenly, place the pancakes on a plate and continue the rest of the dough, taking care of lubricating the pan from time to time and do not raise the temperature. Apply pancakes, cover and warm.

Ideally, they will be eaten, barely cooked, otherwise you just have to cover them with film and keep them cool for 24 hours, just heat them up at the last moment. Pancakes can also be frozen, well removed. Pastry chefs also use more oil or liquid, but in my texture it didn’t matter, I don’t have to be an excellent specialist.

And if you are looking for other recipes. If you have a fetish recipe or advice, feel free to share them! Basic pasta from cellulose: one non-quindicine, veins. If one more compo. He is a great Joel Robuchon, a consulate, not so gloomy, a latte tiepido-calda inviting di Freddo.

Attension is not a good temperature. Sopraprarr Krestel, Koper and Conservative in Kaldo. If possible, you can contact us. The importance of flour, sugar, eggs and butter in the dough. This refers to the usual flour of soft wheat, which is used in confectionery Flour contains gluten and is simply a protein in the grain of wheat. An excellent characteristic is the absorption of water and, thus, the structure and stability of the cake, which varies according to what it wants. For example, in a sweet dough, we want crunchy, so we will include flour, but a little water, and we will work a little. On the contrary, in a bun, this is the flexibility required by the air side. Thus, we put more water and process the dough, and this will require more durable flour. In fact, the starch that it contains “gels”, when it is heated by water, thus capturing the contained air and allowing it to preserve the texture of the cake, even when it has cooled. also gives taste: the proteins that it contains in contact with heat, participate in the famous Maiar reaction, and also allow you to color the cake. That is why it cannot be reduced too much or completely replaced by other flours, for example gluten-free. What is the importance of flour, sugar, eggs and butter in pastry? Sugar is the hero of desserts; without it, it is no longer a cookie! Remember, however, that contrary to what is read from time to time, there are no real sugars and false sugars, nor even “healthy” or non-nutritive sugars. It is always sugar, it is in nature, and it is not dietary, but we need it, and we want to have fun. This allows you to give crunches, for example, in cookies or sweet paste. Brings Moisture: Sugar loves water and attracts it. When sugar is placed in a cake, it also retains moisture. It lowers the freezing point of water: this is why it is important in the ice of T sorbets that they do not become blocks of marble. He preserves: a typical example, but this also applies to candied fruit, in which case he removes water and replaces it. Of course, each role varies depending on the other elements, the amount of sugar and dessert that you want. In addition to sugar, we also have syrups, in the sense that they consist of a type of sugar, but also water. The importance of flour, sugar, eggs and butter in confectionery. And there is also a great ingredient in desserts! The first contains mostly water and very little protein, while yellow contains fat and protein. All these ingredients are necessary depending on the type of dessert you want. Egg has several functions. White: it captures the air, because it can use it very much, whipping it. The roles of flour, sugar, eggs, and butter in pastries The butter is wonderful! Oil is equally magical food, but with different characteristics. Classic oil contains about 80% fat and the rest is water. This often plays a fundamental role, in addition to making the journey flavored, according to desserts: it adds flavor, especially when it is cooked: think of a cake with a very butter or crescent, it is unique. Because of its structure and its side is dense, it blocks the formation of gluten. That is why it is necessary in some pasta, such as, for example, and that it should be included at the end of the buns. More precisely, the oil will cover the flour, and then largely prevents the ingress of water into the flour and, thus, can form gluten. This is the reason why often when preparing by hand, you are invited to mix the butter and flour thoroughly so that they are sandblasted. This allows you to separate the dough pieces, as in puff pastry, but also insulates against moisture. Gives subtlety to pasta and cookies. It gives a texture, especially in cakes, a little more “dense” also due to the fact that the oil hardens when cooled. Flour also gives texture. . Ham, cheese, sugar and jam - everything is ready, except when you open the cupboard, you find that the bag of flour is empty, that the bottle of milk has mysteriously disappeared or that there is only one egg in a box of twelve No panic, the pancake dough can adapt in accordance with the damage.