Ingredients:
Milk (2.5% fat) - 3 and 1/4 cup
Dry yeast - 10g.
Chicken eggs - 2 pcs.
Flour Extra Class - 500g.
Sugar - 2 tbsp.
Salt - 1 tsp.
Vegetable oil - 2 tbsp.
Equipment for preparation of fishnet pancakes:
Pan
A bowl
Sieve
Scapula
Spoon
Tablespoon
Preparation:
Step 1: Prepare the yeast
Pour the dry yeast into a bowl and brew them a quarter cup of well-warmed milk, add a pinch of salt and a teaspoon of sugar. Put the yeast in a warm place, so that they "come up" - they began to bubble.
Step 2: Mix the dough
Sieve through the sieve flour, add salt, sugar, eggs, carefully pour the milk warmed on the stove, continue stirring and add the "approached" yeast. Now mix the dough until a homogeneous mass forms. Make sure that the dough is free of lumps. Then add the vegetable oil (suitable also melted creamy) and once again properly mix.
Now the dough should be covered with a lid and put in a warm place, so that it "approached" - that is, it increased in size. The dough should fit 3-4 times. Each time after the increase, the dough must be mixed. Make sure that the dough does not "run away", if the bowls are not enough, pour it into a large container. In general, the dough should "approach" 2-2.5 hours.
Step 3: Bake pancakes
After the dough is ready, start baking pancakes. Pour a little vegetable oil in the pan and pour out a portion of the dough. If the dough is done correctly, it should be poured onto the pan as a foam. When the pancake is baked, paddle it with a spatula and gently turn it over to the other side.
Step 4: Serve the delicate pancakes
Serve pancakes can be served with jam, sour cream and berries.
Bon Appetit!
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